When the syrup reaches 240☏, reduce the mixer speed to low and slowly drizzle about 2 tablespoons of syrup into the egg whites to warm them. If they’re whipping faster than your syrup is coming to temperature, just stop the mixer until the syrup is ready.) (The goal is to have the egg whites whipped and ready, waiting for your syrup to be drizzled in. Start whipping the egg whites to soft peaks on medium speed. Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Stir together the sugar, corn syrup, water, and salt in a small saucepan over high heat.īring to a boil, stirring occasionally, until the mixture reaches 240☏ on a candy/fat thermometer.
Plasing : Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
You can store any left over mousse covered in the fridge for up to 3 days. (If this happens, just re-melt the chocolate over medium heat and pour back into the mixing bowl)ĭivide into four ramekins cups and serve immediately OR you can let mousse set up in the fridge for 30 minutes to an hour if you prefer a slightly thicker, chilled mousse. Whisk constantly until mousse begins to thicken, 2-3 minutes.īe careful not to over whisk as the chocolate can become grainy. Once melted, pour the chocolate into the bowl sitting on top of the ice and begin whisking. Put chocolate and water (and sugar if using) in a medium pan over medium heat. The bottom of the top bowl should touch the ice. Place a mixing bowl on top of another slightly larger bowl filled with ice and cold water.
If you generally prefer a milder chocolate taste, add the sugar. *Without the sugar, this mousse is VERY intensely chocolately. Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONKĢ65 gr bittersweet chocolate (at least 70% cocoa), coarsely chopped
VANILLA PUDDING FOR CAKE FILLING FULL
Use full fat cream cheese in the following recipe, as the lower fat cream cheese may make your icing too runny due to its softer consistency.įinely grated rind and juice of a lemon, orange or limeĢ-4 tablespoons milk, depending on the consistency you wantĬream the cream cheese with a mixer for about 1 minute.Īdd the butter and beat until the two are smoothly combined.Īdd the icing sugar, one cup at a time, mixing after each cup. Cream cheese frosting is a delicious complement to cheesecakes, carrot cakes and red velvet cakes.
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