Rum Mousse with Grated Chocolate

Rum Mousse is the second most popular mousse in Denmark after lemon mousse. In Denmark, this dessert is called fromage and is originally French, meaning cheese. This recipe has nothing to do with cheese. A mousse can be made with buttermilk, oranges, coffee, licorice , lemons and most kinds of fruit. In Denmark we use geletin sheets, but I making this recipe with gelatin powder. Actually, I think the powder is easier to work with.   Be sure and read the instructions on the package. They may be different in other countries.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Rum  Mousse

4 dessert servings

5 tbsp. powdered gelatin

2 egg

4 tbsp. sugar

½ cup rum 

1½ cups heavy cream

Garnish: Whipped cream, grated chocolate   

To make  mousse, place 5 tbsp. of water in a small saucepan. Sprinkle in powdered gelatin. Heat mixture over low heat, stirring continuously until gelatin has dissolved. Let it cool, Whip the egg yolks  with  sugar in the a bowl. In another bowl, whip the egg whites until stiff. Whip the heavy cream. Come rum in the egg yolk mixture, then add the cooled gelatin. (When it is the same temperature as the back of your hand (body temperature), it is ready.) Fold the egg whites in and fold 2/3 of the whipped cream in, saving some to garnish with. Pour rum mousse into a serving bowl or four portion bowls. Refrigerate mousse for at least 4 hours or as long as 24 hours before serving.

To serve, garnish with whipped cream and sprinkle grated chocolate over.

Suggested use of Rum Mousse, place 1-2 spoonfuls of mousse in the middle of a pancake, and fold one side over and the second side over the mousse so that it resembles a tube with mousse inside. Sprinkle with grated chocolate.

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