Cinnamon Mousse
Cinnamon Mousse
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 234 |
| pro | 6 g |
| total fat | 18 g |
| sat. fat | 10 g |
| carb | 14 g |
| fibre | 0 |
| chol | 157 mg |
| sodium | 52 mg |
| % RDI: | - |
| calcium | 11 |
| iron | 4 |
| vit A | 23 |
| vit C | 2 |
| folate | 8 |
- Portion size: 4
Serve these light and creamy cinnamon desserts, called bavarois in French, with the crisp Almond Tuiles. You can add to the presentation with raspberries or orange segments.
Ingredients
- 2 tsp 2tspunflavoured gelatin
- 1 cup 1cupmilk
- 3/4 tsp 3/4tspcinnamon
- 2 2egg yolkegg yolks
- 3 tbsp 3tbspgranulated sugar
- 1/2 tsp 1/2tspvanilla
- 2/3 cup 2/3cupwhipping cream Garnish:
- 1/4 tsp 1/4tspcinnamon
Preparation
In small bowl, sprinkle gelatin over 2 tbsp (25 mL) water; let stand for 5 minutes to soften.
Meanwhile, in small heavy saucepan, heat milk and cinnamon over medium heat until bubbles form around edge.
In bowl, whisk egg yolks with sugar; whisk in hot milk. Return to saucepan and cook, stirring, over medium-low heat until mixture is thick enough to coat back of spoon, about 10 minutes. Remove from heat. Add softened gelatin; stir until dissolved. Add vanilla. Pour into large bowl. Place plastic wrap directly on surface; refrigerate, stirring twice, until consistency of egg whites, about 1 hour.
In bowl, whip cream; fold one-quarter into gelatin mixture. Fold in remaining whipped cream. Pour into 4 greased 6-oz (175 mL) fluted moulds, ramekins or custard cups. Cover and refrigerate until firm, about 6 hours. (Make-ahead; Refrigerate for up to 2 days.)
Garnish: One at a time, run knife around edge of mould, or warm mould for a few seconds in bowl of hot water. Invert chilled serving plate onto mould; invert to unmould mousse onto plate. Using fine mesh sieve, dust cinnamon over mousse and plates.
Source : Canadian Living Magazine: April 2005
