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Tim and Kyle - Trio of Mousse

Yoghurt Mousse with Caramelised Pineapple and Balsamic Strawberries

Ricotta Mousse with Grilled Peaches and Honey Thyme Syrup

Dark Chocolate Mousse with Pear and Sweet Dukkah

Ingredients

Yoghurt Mousse (Element 1)

80ml vegetable oil

4 sprigs rosemary, leaves picked

Yoghurt Mousse

500ml natural Greek yoghurt

200ml thickened cream, whipped to soft peaks

2 egg whites

100g caster sugar

Caramelised Pineapple

2 tbs caster sugar

1/2 small pineapple, cut into 2cm pieces

Pinch of salt

Balsamic Strawberries

12 strawberries, halved

2 tsp icing sugar

1 tbs balsamic vinegar

 

Ricotta Mousse (Element 2)

Micro mint, to decorate

Ricotta Mousse

375ml ricotta

Finely grated zest of 1 lemon

1 tbs honey

1 tsp vanilla paste

500ml thickened cream, whipped to soft peaks

Pistachio Crumb

100g pistachios

2 tbs olive oil

1 sprig rosemary, leaves picked

Grilled Peaches

2 firm ripe peaches, cut into wedges

25g butter, melted

3 tsp brown sugar

Honey Thyme Syrup

4 tbs honey

100ml water

2 tbs thyme sprigs

 

Dark Chocolate Mousse (Element 3)

Chocolate Mousse

200g dark chocolate, chopped

500ml thickened cream

Roasted Pears

3 firm ripe pears, peeled, halved

6 tbs honey, warmed

3 tsp ground cinnamon

Sweet Dukkha

50g hazelnuts, lightly roasted

50g walnut pieces, lightly roasted

50g raw almonds, lightly roasted

1 tbs cacao powder

1 tbs ground cinnamon

1 tbs brown sugar

Method

Yoghurt Mousse (Element 1)

  1. To make yoghurt mousse, line a deep sieve with a layer of muslin or cheesecloth, so that the edges of material hang over the side. Place over a deep bowl. Pour in yoghurt and refrigerate for 1 hour. Discard liquid in bottom of bowl. Place strained yoghurt into another bowl. Fold in cream.
  2. Using an electric mixer, beat egg whites until soft peaks form. With motor operating, gradually add sugar, beating until mixture is thick and glossy. Add to yoghurt mixture in two batches, folding gently to combine.
  3. Pour into a shallow pan and refrigerate until firm.
  4. To prepare pineapple, melt sugar in a frying pan over medium heat until golden brown. Add pineapple and toss until golden and caramelised. Sprinkle with salt.
  5. To prepare strawberries, place them in a bowl and sprinkle over icing sugar. Drizzle with vinegar. Refrigerate until required.
  6. Heat vegetable oil in a small saucepan until hot. Add rosemary leaves and fry until crisp. Drain through a fine sieve. Drain on absorbent paper.
  7. Serve yoghurt mousse with pineapple and strawberries. Sprinkle with rosemary.Ri

Ricotta Mousse (Element 2)

  1. To make ricotta mousse, using an electric mixer, whip ricotta, zest, honey and vanilla in a large bowl until combined, light and fluffy. Fold in cream.
  2. Pour into a shallow pan and refrigerate until firm.
  3. Preheat oven to 180C.
  4. To make pistachio crumb, place all ingredients in a processor and pulse to form coarse crumbs. Place on an oven tray in a single layer. Roast for about 10 minutes or until golden and crisp. Cool completely.
  5. Heat a lightly oiled chargrill pan over medium-high heat. Brush peach wedges with butter and sprinkle with sugar. Cook, cut-side down, until charred and tender.
  6. To make syrup, simmer all ingredients in a small saucepan until thickened to form a syrup. Cool.
  7. Serve ricotta mousse with grilled peaches, pistachio crumb and syrup. Decorate with mint.

Dark Chocolate Mousse (Element 3)

  1. To make chocolate mousse, place chocolate in a bowl.
  2. Heat cream in a saucepan until hot. Pour over chocolate. Stir until smooth and combined.
  3. Pour into a shallow container and refrigerate for 1 hour or until set.
  4. Preheat oven to 180C.
  5. Brush pears all over with half the honey and sprinkle all over with cinnamon. Place on an oven tray, cut-side up.
  6. Roast for about 10 minutes or until almost tender.
  7. To make dukkah, process al ingredients together to form coarse crumbs. Place in a shallow bowl.
  8. Brush pears all over again with remaining honey and roll in dukkah to coat. Place on an oven tray, cut-side up.
  9. Roast for about a further 10 minutes or until dukkah is golden and crisp and pears are tender.
  10. Serve pears with chocolate mousse.
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