Mousse

Chocolate Mousse (Knox recipe)

Serves 8

• 1 pouch unflavoured gelatin (Knox)
• 1/2 cup milk, divided
• 1/4 cup boiling water
• 3/4 cup white granulated sugar
• 1/3 cup cocoa powder
• 2 tsp vanilla
• 2 cups whipping cream
• 1 Tbsp orange liqueur (optional)
• chocolate curls for garnish (optional)

Sprinkle gelatin over 1/4 cup (50 mL) milk in a small bowl.

Let stand until gelatine is moistened.

Add 1/4 cup boiling water, stirring constantly until gelatine is completely dissolved.

Set aside.

Combine sugar and cocoa in mixer bowl.

Add 1/4 cup milk, vanilla, whipping cream and liqueur if using.

Beat at medium speed untils soft peaks form.

Slowly add gelatin mixture.

Beat at high speed until stiff peaks form.

Spoon into serving dishes.

Chill until set about 2-3 hours.

Garnish with chocolate curls.

Lemon Mousse

Serves 12, takes 15 minutes to make plus 3-4 hours to chill.

• 1.2 L whipping cream
• 300g caster (fruit) sugar
• juice and finely grated zest of 4 large lemons

Put the cream in a large pot with the sugar.
Bring to a simmer, stirring, till sugar dissolves.
Turn up heat so it bubbles and let boil 3 minutes, stirring.
Take off heat.
Add lemon juice and zest, stir well.
For a smooth pudding, strain through a sieve into a jug, or just leave the zest in.
Pour into 12 small heatproof glasses.

It will look runny but will firm up while chilling.
Refrigerate 3-4 hours till set. 

Serve with shortbread cookies.