The temps are rising . The breezes are balmy. It's time to put away all those heavy winter roasts and gravies and think fluffy and light. Mousses whether it';s made with sweets or meats or eve veggies are perfect to serve right now. They're airy , perfect for a warm Spring day or night.
Mousses can be both savory and sweet,. although most people only associate them with just chocolate. For a lovely sophisticated dinner with friends think about making a caviar or crab meat mousse. Both are relatively easy to make, Remember however that the savory ones require gelatin to hold them together. because they are intense,the seafood kind can be served spread on Melba toast or rye squares. You can also make a pork mousse along with beef ones. The last is served cold and is a great way to use up left over roast beef . Cut up left over chicken for a different kind of mousse,,perfect for a dinner with just a salad.Veggie mousses are also tasty, especially alongside cold sliced meat or leftover roasted chicken or turkey. Try one with carrots and spinach or tomato one with basil,Tomatoes have their own gelling properties so you can make an easy one without gelatin.
Sweet mousses are another Spring treat. They can be made light and airy, different than a heavy cake or ice cream. The most famous and popular is chocolate.You can add mint or espresso to vary the flavor.. Another treat is the lesser known vanilla mousse.It's made with the beans scraped straight from the pod and is easier to make than the other. This lighter than air dish would work well with a raspberry or blueberry coulis. A strawberry flavored one is a refreshing change , especially if you have fresh berries to work with. You can also make a raspberry one too or for something more sinful a blackberry one. Add some freshly whipped cream for some more fluffy decadence or a side of fresh fruit.
Mousses are an airy alternative to heavier dishes. Celebrate Spring with this bits of tasty poufs of flavor. They're light on your tongue but heavy on flavor.,
Tuesday, May 7, 2013
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