- Posted March 4, 2013 by
Gratinated kiwis on cream-cheese mousse
These recipes offer something for everyone. Our Dessert Recipes section contains recipes of delicacies from all parts of the world. These include cakes, pies, puddings, and a variety of Indian sweets. No meal is complete without a dessert. Desserts leave a sweet taste in mouth after the meal. Try our Gratinated kiwis on cream-cheese mousse dessert recipe. These quick easy dessert recipes can be made without much fuss. Enjoy the benefits of this delicious fruit with cream-cheese.
For the mousse:
1/4 lb. white chocolate, 1 egg yolk, 1 whole egg, 1 ¾ tablespoons crystallized sugar, 2.3 oz. cream cheese, 1.2 oz. pate de citron vert (green lemon paste), juice from 1 green lemon, 2 gelatin leaves, 1/2 lb. whipped cream
For the sugared biscuits:
6 grated orange pulps, 2 ¾ cups crystallized sugar, 1/2 lb. almond powder, 1/2 lb. flour, 1/2 cup orange juice, ½ lb. molten butter For the
sherbet: 1 pint passion fruit sauce, 1 cup crystallized sugar, 1 cup water, 1 gelatin leaf For the ending: 4 kiwis, 1 cup passion fruit sauce, 4 mint leaves, granulated sugar, 3 ½ oz. cane sugar
Melt the white chocolate. Cook the sugar until it reaches 266 degrees F. Pour the egg yolk and whole egg in a salad bowl and add some sugar syrup. Beat until the mixture turns whitish. Heat the juice and pate de citron vert. Dissolve the soaked gelatin in this mixture. Add and mix the cream cheese. Add this mixture to the chocolate and stir again. Add the egg-based preparation and mix. To end, add the cream and stir gently. Refrigerate for 3 hours.
Sugared biscuits preparation:
Mix flour, sugar, and almond powder in a bowl. Add the orange pulps and juice. Stir and knead until the dough becomes thick. Add butter and continue stirring. Refrigerate the dough for 2 hours. Preheat the oven to 338 degrees F. Butter an oven proof pastry plate. Place 4 equal, separate amounts of dough on the plate. Spread the dough into four very thin crepes of about 4 2/3 inches in diameter, using a wooden spatula. Keep some distance between the crepes, because they will spread when cooked. Cook the crepes in the oven for 6 to 7 minutes. Allow to cool on the plate.
Boil water and melt sugar and gelatin in it. Add the passion fruit sauce. Mix, allow to cool, and place in an ice cream freezer.
Place ¼ of the mousse on 4 cold serving dishes. Hand spread the mousse until each disc is about 4 ¾ inches in diameter. Peel the kiwis and cut them into slices of about 1/10 inch in thickness. Place the kiwi slices on the biscuits. Sprinkle with cane sugar and caramelize on the burner. Place the sugared biscuits on the mousse and put a scoop of sherbet on top. Pour the sauce around the mousse and sprinkle with granulated sugar. Garnish with mint leaves.