ASSIETTE DE CREME GLACEE BLANCHE Frozen Mousse with Seasonal Fruit

September 3, 2008 French style frozen mousse. Serve the mousse when it has been slightly thawed and become soft.

●Preparation Tip ●Frozen Mousse Photo #1 Photo #2 Photo #3 Photo #4 Photo #5 Heat milk in a saucepan and bring it to the boil. In a bowl, cream together egg yolk and sugar. (Photo #1) Gradually stir the hot milk into the egg yolk mixture. (Photo #2) Transfer the mixture into the saucepan and place over low heat. Heat until the mixture thickens, taking care not to burn it. (Photo #3) When the mixture has thickened, remove the saucepan from the heat. Then place it in a bowl of ice water and allow the mixture to cool. In a bowl, whisk the cream. It should be runny enough to drip off the whisk. (Photo #4) Add the whipped cream and about 6 drops of vanilla essence to the egg yolk mixture (#5) and mix. Then transfer the mixture into mousse rings or small round molds and freeze. (Photo #5) ●Serving Photo #1 In a bowl, beat cream and sugar until thick. (Photo #1) Invert the mousse from the mold onto a serving plate. Garnish the mousse with the cream sauce (#2), strawberry jam and cut seasonal fruit. Servings per Recipe Calories per Serving Ready In 2  two 5.5cm mousse rings  0kcal 180 minutes Frozen Mousse milk 100g  egg yolk 20g  sugar 30g  whipping cream 100g  vanilla essence   Serving whipping cream 50g  sugar 5g  strawberry jam   seasonal fruit