Hazels Cucumber Mousse Recipes

CUCUMBER MOUSSE

Steps:

• If you're using a tender English cucumber, there is no need to peel or remove seeds. If you're using the thick, old-fashioned type of cucumber, you'll need to peel it, halve lengthwise, and remove the seeds.
• Chop the cucumber into quite tiny dice.
• Put the dice in a sieve or colander and spinkle with salt. Leave, covered, for about 30 minutes to drain off liquid.
• Put the cheese in a bowl and stir or whip until smooth.
• Add the mayonnaise, nutmeg and Tabasco, and stir until well mixed and smooth.
• Soften the gelatine in 1/2 of the chicken stock, and warm over gentle heat until stock is hot. Stir well, take off heat, and stir in rest of stock. Let it cool down a little while you do the rest.
• Drain the cucumber by shaking the sieve, and pat lightly with kitchen paper.
• Oil a mould which will hold about 4 cups of mixture.
• Stir or whip the cream-cheese mixture into the stock. Season with pepper and salt, and add the cucumber dice, chives and parsley. Fold in well.
• When the cucumber mixture starts to thicken, whip the cream until soft peaks form, and fold into the mixture.
• Add the lemon juice and stir in well.
• Pour into the oiled mould, and leave in refrigerator to set, 6 hours or overnight.
• Turn out on a pretty plate, on shredded lettuce, or serve with a border of juicy jumbo shrimp.

CHOCOLATE-HAZELNUT MOUSSE

Steps:

• Grind hazelnuts with 1 tablespoon sugar in processor until mixture forms paste. Melt chocolate in small metal bowl set over saucepan of simmering water, stirring until smooth. Remove from over water.
• Whisk egg yolks, 2 tablespoons water, Frangelico and 2 tablespoons sugar in large metal bowl to blend. Set bowl over same saucepan of simmering water and whisk constantly until thick ribbons form when whisk is lifted and thermometer inserted into mixture registers 160°F, about 6 minutes. Cool mixture slightly. Fold in chocolate and hazelnut paste.
• Using electric mixer, beat egg whites and pinch of salt in large bowl until soft peaks form. Stir remaining 2 tablespoons sugar and 3 tablespoons water in very small saucepan over medium heat until sugar dissolves. Increase heat and boil until thermometer inserted into mixture registers 220°F, about 4 minutes. Gradually add hot syrup to whites, beating until firm peaks form and whites are cool. Fold into chocolate mixture in 2 additions.
• Beat 1/2 cup whipping cream in medium bowl until soft peaks form. Fold into mousse. Spoon mousse into 4 goblets, dividing equally. Chill mousse at least 1 hour and up to 1 day. Garnish each serving with whipped cream and toasted hazelnuts.

HAZEL'S CUCUMBER MOUSSE

Steps:

• peel, dice and seed cuc into bowl with 1tsp sale, 1 tsp sugar and 1 Tbs vinegar
• let 30 minutes
• sprinkle 1 T gelatine on 3 T cold water, let soften 5 minutes
• beat hot stock into gelatine
• beat cream cheese until smooth into mixture -- leave to cool
• drain cuc mix, add dill and chives
• add s&p, 1 T vinegar and 1 t sugar
• stir cuc mix into cheese mix
• smooth into terrain mold, refridgerate

WHITE MOUSSE WITH CRUMBLE AND NUTELLA® HAZELNUT SPREAD

Steps:

• Crumble: Preheat oven to 325 degrees F. Line baking sheet with parchment paper. In large bowl, combine butter with sugar; mix in flour, hazelnuts and salt until the consistency of coarse meal.
• Spread in thin layer on prepared baking sheet; bake for about 20 minutes or until golden. Let cool completely.
• Mousse: Meanwhile, sprinkle gelatin over 1/4 cup cold water, whisking with a fork. Let stand for about 10 minutes or until softened. Pour cream into saucepan set over medium heat; stir in gelatin mixture until dissolved. Stir in chocolate until combined. Let cool completely.
• In a separate bowl, beat egg whites until stiff peaks form; fold gently into chocolate mixture.
• Divide evenly among 8 dessert glasses or small bowls. Refrigerate for at least 2 hours or until chilled.
• Spoon Nutella® hazelnut spread into piping bag fitted with small, plain tip. Pipe Nutella® hazelnut spread decoratively on top of each serving. Sprinkle evenly with crumble.