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Hot Herb Trends: Herbal Mousse

The latest craze we are witnessing in the culinary world and on menus throughout the world this winter is herbal mousse. Originally a specialty of French cuisine and most typically seen as a sweet or dessert, mousse is gaining popularity outside the French food scene and in savory dishes as well as the usual sweets. Herbal mousse allows for new creativity in your cooking without adding extra fat. Together, the zesty flavor of the herbs and the creamy texture of the mousse can make your meal decadent without any complicated cooking.

The possibilities are endless because different flavoring agents such as oil, spices or the herbs by themselves, can enhance a special or simple meal. Whether they are used as appetizers, a garnish, to flavor heavy or light meals or liven up desserts, this hot herb trend is here to stay.

There are basically three types of mousse recipes, and you can use all three recipes with herbs:

Gelatin Mousse
Heavy Cream Mousse
Baked Egg Mouse

Gelatin Mousse
Makes 1½ cups mousse

¾ cup de-stemmed fresh herb leaves
½ cup vegetable or chicken stock
½ teaspoon unflavored gelatin
1 tablespoon lemon juice or lime juice
½ cup heavy cream
½ cup crème fraiche
Salt/fresh ground pepper

In a small saucepan, add the chicken stock and the gelatin. Heat quickly until gelatin is melted. In a blender, blend all other ingredients until well mixed. Add the stock and gelatin mixture and blend well again. Pour mousse into small ramekins and refrigerate for about 4 hours. Remove from ramekins and serve.

**This mousse is more firm than the others.

Heavy Cream Mousse
Makes 2 cups mousse

1 cup de-stemmed fresh herb leaves
1 cup heavy cream
½ cup crème fraiche
6 egg whites
Salt/pepper

Add all ingredients in a blender and blend until well mixed and very smooth. Chill for a few hours before serving.

**This is a fluffier, softer mouse.

 

Baked Egg Mousse
Makes 2 cups mousse

1 cup de-stemmed fresh herb leaves
1 cup chicken stock
1 cup cream
4 medium eggs
Salt & pepper

Add all ingredients to a blender and blend until smooth. Grease ramekins and spoon the blended mousse mixture evenly into ramekins. Place ramekins in a large baking dish and place a little water in the baking dish (bin marie). Place baking dish in a preheated 350° oven and bake mousse for about 20-30 minutes until the mousse sets. Let cool for about 10-15 minutes and then remove from ramekins.

**This is a medium soft mouse.

Please enjoy some other herbal mousse ideas:

Basil
This is an orange citrus basil mousse served over lemon cake. Use heavy cream mousse recipe but add ½ cup fresh basil chopped, ¼ cup lime, Clementine, and orange juice and 1 teaspoon lime zest.

Chives
Try our blue cheese and chive mousse served atop mashed potatoes or on top of a grilled steak.
Follow the heavy cream mousse recipe and add ½ cup crumbled blue cheese.

Cilantro
Our carrot and cilantro mousse is delicious served with grilled fish or chicken. Follow the baked egg mousse recipe but add ½ cup cooked carrots.

Mint
This is raspberry mint mousse served atop chocolate cake or with gingerbread cookies. Use the heavy cream mousse recipe and add ½ cup of raspberries to it.

Rosemary
Vanilla rosemary mousse can be served over apple or cranberry pie. Use the heavy cream mousse recipe and add 1teaspoon vanilla and use only ¼ cup rosemary leaves.

Tarragon
Please your guests with our tarragon horseradish red wine mousse served on grilled beef or red beets. Use the baked egg mousse recipe but add 1 tablespoon fresh grated horseradish and ¼ cup red wine.