Beet Mousseline Recipes

MOUSSELINE CREAM: THE RECIPE OF THE TYPICAL FRENCH PASTRY CREAM

Mousseline cream: the recipe of the typical French pastry cream image

The original mousseline cream recipe is by Ladurée, master of French pastry, and it is a custard whipped with butter, and that will allow you to make perfect desserts without smudging.

Provided by Cookist

Time 50m

Yield 6

Number Of Ingredients 6

Ingredients

Milk, 500 ml
vanilla bean, 1
Butter, 250 grams, at room temperature
Yolks, 4
Sugar, 150 grams
Corn starch, 50 grams

Steps:

Pour the milk into a saucepan and add the seeds of the vanilla bean. Cook over medium heat until it begins to simmer. Turn off the heat, cover with a lid and let it sit for a quarter of an hour. In the meantime, beat the egg yolks with the sugar until the mixture is light and fluffy, add the cornstarch and continue mixing with the whisk.
Remove the vanilla bean from the milk and let it simmer again. Add 1/3 of the milk to the egg mixture and mix everything with the whisk by hand. Place the mixture in a saucepan with the rest of the milk and simmer, stirring constantly. As soon as the cream has thickened, let it cool for about ten minutes.
Add half of the butter cut into small pieces and mix in the cream, which should be hot but not boiling. Pour the cream into a container and cover with the food film. Work the cream with the electric mixer, so as to make it smooth and homogeneous, and add the rest of the butter. Continue to mix with the electric whisk until the mixture is creamy. Your mousseline cream is ready for your fillings.

AVOCADO AND BEET SALAD WITH CITRUS VINAIGRETTE

Avocado And Beet Salad With Citrus Vinaigrette image

Provided by Marian Burros

Categories salads and dressings

Time 1h30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

6 medium red or golden beets
Salt and freshly ground black pepper
1 tablespoon red wine vinegar
1 tablespoon, plus 3/4 cup extra virgin olive oil
1 large shallot, finely diced
2 tablespoons white wine vinegar
1 tablespoon lemon juice
1 tablespoon orange juice
1 tablespoon chopped chervil, plus sprigs for garnish
1/4 teaspoon lemon zest
1/4 teaspoon orange zest
2 firm, ripe avocados

Steps:

Preheat oven to 400 degrees. Trim and wash beets, and put them in a baking dish. Add a splash of water, and cover tightly. Roast 45 to 60 minutes, until tender.
Let beets cool, then peel and cut into wedges. Place in bowl, and season with salt and pepper; add red wine vinegar and 1 tablespoon olive oil, and toss gently.
Combine shallots with white wine vinegar, lemon and orange juices and pinch of salt. Macerate 15 minutes. Whisk in 3/4 cup olive oil, and stir in chervil and zest. Adjust seasonings.
Cut avocados in half lengthwise, and remove pits. Leaving skin intact, cut avocados lengthwise into 1/4-inch-thick slices. Scoop out slices with a large spoon, and arrange on a platter or individual dishes. Season with salt and pepper. Arrange beets on top, and drizzle with shallot mixture. Garnish with chervil sprigs.

Nutrition Facts : @context http, Calories 265, UnsaturatedFat 15 grams, Carbohydrate 25 grams, Fat 18 grams, Fiber 11 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 620 milligrams, Sugar 11 grams

BEET MOUSSELINE

Beet Mousseline image

Provided by Ia Delphey

Categories Condiment/Spread Milk/Cream Food Processor Valentine's Day Vegetarian Vinegar Beet Summer Gourmet California

Yield Makes about 1 cup

Number Of Ingredients 3

Ingredients

2 large beets, trimmed
2 tablespoons balsamic vinegar
1/4 cup heavy cream

Steps:

In a saucepan cover beets with cold water and bring to a boil. Simmer beets 45 minutes, or until very tender. Drain beets in a colander and cool. Peel beets and in a food processor purée until smooth. Transfer purée to a large bowl and stir in vinegar and salt and pepper to taste. Purée may be make 1 day ahead and chilled, covered.
In a small bowl beat cream until it just holds stiff peaks and fold into beet purée.

DELPHEY'S COLD CUCUMBER SOUP WITH BEET MOUSSELINE

Delphey's Cold Cucumber Soup with Beet Mousseline image

Provided by Ia Delphey

Categories Soup/Stew Blender Lunch Lemon Cucumber Summer Chill Sour Cream Dill Gourmet California Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes about 6 1/2 cups

Number Of Ingredients 11

Ingredients

For Soup
1 large onion, sliced
3 tablespoons finely chopped fresh dill
3 tablespoons vegetable oil
2 cups chicken broth
2 tablespoons fresh lemon juice
4 seedless cucumbers, peeled, seeded, and chopped
freshly ground white pepper to taste
an 8-ounce container low-fat sour cream
Beet Mousseline
Garnish: fresh dill sprigs

Steps:

In a large heavy saucepan cook onion and 1 tablespoon dill in oil over moderately low heat, stirring occasionally, until onion is softened. Add broth, lemon juice, and cucumbers and simmer 20 minutes. In a blender purée mixture in batches until smooth and cool. Stir in white pepper and salt to taste. Chill soup, covered, until cold, at least 4 hours and up to 1 day.
Force soup through a sieve into a bowl and whisk in sour cream and remaining 2 tablespoons dill.
Serve soup topped with a dollop of beet mousseline and garnished with dill sprigs.

More about "beet mousseline recipes"

28 OF OUR FAVOURITE COLOURFUL BEET RECIPES | CHATELAINE

2021-08-16 Wrap beets individually in foil, then roast on a baking sheet at 400F for 1 hour. Let cool enough to handle. As you unwrap each beet, use the foil to …
From chatelaine.com
Estimated Reading Time 2 mins

See details

MINI BEET CAKES WITH DULCE DE LECHE FROSTING RECIPE | BEST ...

2009-04-20 Best beet cupcake recipe with dulce de leche frosting. Learn how to make moist mini beet cakes. Recipe . These beet cupcakes have a moist …
From norecipes.com
5/5 (64)
Estimated Reading Time 4 mins

See details

EASY CLASSIC FRENCH MOUSSELINE SAUCE RECIPE

easy-classic-french-mousseline-sauce image

2011-08-23 Mousseline translates as muslin in French, and as this also describes a delicate, light cloth, which neatly sums up the texture needed. As a …
From thespruceeats.com
3.8/5 (58)
Total Time 15 mins
Category Sauce
Calories 114 per serving

See details

BEET RECIPES | ALLRECIPES

Red Velvet Cake with Beets. Rating: 3.91 stars. 11. After reading about the history of the popular red velvet cake, I wanted to try the version with beets. It has a beautiful color and tastes divine with or without frosting. This recipe makes one …
From allrecipes.com

See details

10 BEST CARROT MOUSSE RECIPES | YUMMLY

Grilled Orange-Ponzu Pork Tenderloin with Napa Cabbage & Carrot Stir-Fry Pork. reduced sodium soy sauce, pork tenderloin, cilantro, reduced sodium soy sauce and 16 more. Pro. Moroccan Carrot-Tahini Dip Stephanie Izard. extra virgin …
From yummly.com

See details

RECIPE: PARIS-BREST WITH MOUSSELINE CREAM – ROAD TO PASTRY

2014-02-28 The recipe calls for praliné, a paste made by mixing caramelized hazelnuts and almonds: it can be bought in professional shops or also home made (120g of hazelnuts and almonds for 80g of sugar). A tip for the recipe: for the …
From roadtopastry.com

See details

TRADITIONAL MOUSSELINE CREAM RECIPE — CHEF ISO

2019-11-02 Whip the egg yolks and the sugar together until the yolks are light and frothy. Whisk in the cornstarch. Heat the milk in a saucepan until just below boiling and take it off of the heat. Pour 1/3 of the milk into the egg yolks and cornstarch, whisking constantly. Then whisk the remaining 2/3 of the milk into the mixture.
From chefiso.com
4.7/5 (5)
Servings 3

See details

WHO PUT THE BEET IN THE MOUSSELINE? - THE NEW YORK TIMES

2000-05-31 Trim and wash beets, and put them in a baking dish. Add a splash of water, and cover tightly. Roast 45 to 60 minutes, until tender. 2. Let beets cool, then peel and cut into wedges. Place in bowl ...
From nytimes.com
Estimated Reading Time 7 mins

See details

STUFFED CHICKEN WITH CITRUS MOUSSE RECIPE | EAT SMARTER USA

2016-03-15 2. Melt 1 tablespoon butter in a sautè pan, set over medium heat; add the garlic, minced shallots, and thyme. Stir for 30 seconds until fragrant. Add the mushroom and patè mixture, stirring to combine. Season with salt and pepper. Cook mushrooms until the edges begin to brown. Add 2 tablespoons wine, stirring until the liquid evaporates.
From eatsmarter.com
Servings 4
Total Time 2 hrs 50 mins

See details

ROASTED BEET SALAD RECIPE BY CAFE LA BOHEME

Roasted Beet Salad Recipe. About: Roasted Beet Salad is a personal favorite of the chef’s. She fancies the interplay of taste and texture as the pulpy sweetness of the beets blends with the meaty muscle of the trout. The deep red of the beets and mellow green of the avocados light up a vibrant palette of colors that lend visual appeal to the dish. Over the years, Christine has added ...
From tableagent.com
Cuisine American
Category Recipemealtype Object (5)
Servings 4

See details

GINGER CREME MOUSSELINE | NOMAD WITH COOKIES

2009-11-17 Now to make this wonderful base into Creme Mousseline… Creme Mousseline Recipe. 3 1/2 c (1 recipe) ginger pastry cream 1 3/4 c (400g) unsalted butter, cold and cubed. For the creme mousseline. Add pastry cream into the bowl of a mixer fitted with a whisk attachment. Turn mixer to medium speed. Slowly add cold butter, a few tablespoons at a time until the …
From nomadwithcookies.com
Estimated Reading Time 4 mins

See details

EDWARDIAN RECIPES ARCHIVES - PAGE 2 OF 16 - DOWNTON ABBEY ...

Edwardian recipes. Classic French Mousseline Sauce. downtonabbeycooks · August 29, 2018 ·. The classic french mousseline sauce is a moderation of Hollandaise, one of the five mother sauces. The mousseline includes a generout helping of whipped cream to make a wonderful flavour. Use this sauce to enhance savoury dishes, particularly fish and eggs.
From downtonabbeycooks.com

See details

STEELHEAD TROUT WITH BABY BEETS, CILANTRO JASMINE RICE ...

2021-01-16 recipes. post a recipe; view all recipes; ingredients. beef pork lamb chicken duck cod tuna salmon prawns scallop vegan. burgers. all recipes. chefs. paul ainsworth tommy banks daniel clifford angela hartnett phil howard simon hulstone tom kerridge tom kitchin nathan outlaw simon rogan john williams. all chefs. features. plating up progress ; featured chef; The Staff …
From thestaffcanteen.com

See details

SERVED WITH CRISP SWEET POTATOES AND TAMARIND SAUCE ENTREE ...

• For the carrot mousseline - cook the carrots in salt water until very tender, drain and purée by forcing them through a fine sieve or using a potato press. Heat the purée, then add the cream and the cream and mix well. Add the diced lobster and season to taste. • For the Fish Stock - heat the oil in a stockpot, sauté the leeks, onions, shallots and lemon grass for 2-3 minutes without ...
From cruisegourmet.com

See details

COOL AS A CUCUMBER...SOUP W/ BEET MOUSSELINE - HOME ...

2006-05-29 The whipped beet topping def. jazzes up the soup. Truth be told, I used TJ's pre-cooked beets in the pre-bagged greens section since I was time-crunched and it worked fine. If I were to cook my own beets at home, I would roast (instead of boil like the recipe says) but maybe add a touch more vinegar and whipped cream to counter the extra sweetness.
From chowhound.com

See details

ADVANCED CULINARY SKILLS TRAINING COURSE RECIPES

Recipe Page(s) Number ... Salads 11 Roasted Beet & Goat Cheese Napoleon – Red & Golden Beets 12 – 15 Sauces 16 Sauce Velouté 17 Beef Consommé 13 Hollandaise Sauce 18 Sauce Espagnole 19 Team Sauces 20 Tomato Sauce 21 Sauce Béchamel 22 Sauce Derivatives 23 Glace de Viande 24 Maltaise Sauce 25 Sauce Royal 26 Mousseline Sauce 27 Starches 28 …
From quartermaster.army.mil

See details

DELPHEYS COLD CUCUMBER SOUP WITH BEET MOUSSELINE RECIPES

DELPHEYS COLD CUCUMBER SOUP WITH BEET MOUSSELINE RECIPES. 2018-07-10 · Chilled Cucumber-Beet Soup This easy, summery soup is savory and sweet all at once. Makes a perfect lunch for a hot day, or a make-ahead first course for a summer dinner party. Makes 8-10 cups, so for a smaller batch just halve the recipe. 3-4 small to medium beets 2 cucumbers, …
From tfrecipes.com

See details

ORANGE MOUSSELINE BUTTERCREAM BEST RECIPES

Crème mousseline — also known as German buttercream — is a silky and decadent combination of pastry cream and butter. It’s often used as a filling, though it works just as well as a frosting, as the “buttercream” moniker implies. The proportions for crème mousseline are 2 cups pastry creamto one cup very soft butter. Yeah, I know. Wow.
From find-easy-recipes.com

See details

TOM TOBIN | RECIPES

Recipes. PAN SEARED RIBEYE STEAK. Button. HAND CRAFTED PAPPARDELLE. Button. LEMON BRINED ROASTED WHOLE JIDORI CHICKEN. Button. SPICED BUTTERNUT SQUASH BISQUE. Button.
From ttomtobin.com

See details

ROOT MOUSSE

BEET MOUSSELINE. Recipe From epicurious.com. Provided by Ia Delphey. Categories Condiment/Spread Milk/Cream Food Processor Valentine's Day Vegetarian Vinegar Beet Summer Gourmet California. Yield Makes about 1 cup. Number Of Ingredients: 3. Ingredients; 2 large beets, trimmed: 2 tablespoons balsamic vinegar: 1/4 cup heavy cream: Steps: In a …
From tfrecipes.com

See details