Heavenly  Mousse

 

 

 

 

INGREDIENTS:

1 cup cold evaporated milk

3 teaspoons vanilla extract

1 cup granulated sugar

4 squares (1 ounce each) unsweetened chocolate, finely chopped

1/4 teaspoon salt

2 cups heavy whipping cream

chocolate curls (optional) 

 

 

 

DIRECTIONS:

 

In a blender, combine the milk, vanilla, sugar, chocolate and salt.

Cover and process until smooth, about 1 minute.

Transfer to a large bowl.

 

In a small bowl, beat cream until soft peaks form.

Fold into chocolate mixture.

 

Spoon into dessert dishes.

 

Refrigerate until ready to serve.

 

Garnish with chocolate curls if desired.

 


Serves 6

 

 

 

 

 

Cherry  Cheesecake  Mousse

 

 

 

 

INGREDIENTS:

1 pound fresh or frozen pitted sweet cherries

1 1/2 teaspoons unflavored gelatin

1 package (8 ounces) cream cheese, softened

1/2 cup confectioners sugar

4 squares (1 ounce each) white baking chocolate, melted

2 teaspoons vanilla extract

1 cup heavy whipping cream

 

 

DIRECTIONS:

 

Place the cherries in a food processor or blender.

Cover and process until chopped.

 

Transfer to a saucepan; stir in the gelatin.

Let stand for 1 minute.

Bring to a boil; reduce heat.

Cook and stir for 1 minute or until gelatin is dissolved.

 

Transfer to a bowl.

Refrigerate for 45 minutes or until mixture begins to thicken.

 

In a small bowl, beat cream cheese until smooth.

Beat in the confectioners sugar, chocolate and vanilla until combined.

Fold in cherry mixture.

 

In another bowl, beat whipping cream until soft peaks form.

 

Fold into the cherry cream mixture.

 

Pour into dessert dishes.

 

Cover and refrigerate for 3 hours or until set.

 

 

Serves 10

 

 

 

 

 

Pumpkin  Custard

 

 

 

 

INGREDIENTS:

3 egg whites, lightly beaten

2/3 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

dash ground cloves

1 can (15 ounces) solid-pack pumpkin

1 teaspoon vanilla extract

1 can (12 ounces) evaporated milk

 

 

 

DIRECTIONS:

 

Preheat oven to 325 degrees.

 

In a large bowl, beat the egg whites, sugar, cinnamon, salt, ginger, nutmeg and cloves.

Add pumpkin and vanilla; mix well.

Gradually beat in milk.

Pour into 8 ungreased 6 oz. custard cups.

 

Place the cups in a 13 inch x 9 inch baking pan; add 1 inch of water to pan.

 

Bake for 35 to 40 minutes or until a knife inserted near the center comes out clean.

 

Serve warm or chill.

 

 

Serves 8

 

 

 

 

             

   

    

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