ORS Olive Oil Wrap/Set Mousse 207ml

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Now once you’ve mixed chocolate and cream together you can place it into dessert cups. I actually used a piping bag but that is not necessary of course. If you want to keep it for longer in the fridge it is best to use plastic wrap to cover the glasses. Desserts like these tend to soak up different flavors from the fridge and the last thing you want is for the dessert to taste of onion. Variations Cake boards. These gold cake rounds make moving/transporting/serving the final mirror cakes much easier. You can also cut out your own rounds out of thin cardboard like a cereal box. Alternatively, if you want to spend the least amount of time each day, you could stretch out the entire process over 6 or even 7 days, only focusing on one single component each day. While the curd and mousse steps need at least an overnight freeze, they are totally fine freezing longer than that, so plan your time accordingly. Delicious and super easy chocolate mousse that is made with olive oil and without eggs. Which makes it perfect for anyone who does not want to (or can’t) eat raw eggs. It can be kept in the fridge but you can also eat it straight away. It’s an absolute perfect dessert for a dinner party. Olive oil chocolate mousse

If you want the impressive outer presentation of the mirror-glazed cakes but with the least possible components, just do the pistachio base, the lemon mousse and the mirror glaze, without the lemon centers. You’ll have a slightly smaller yield, about 10 cakes instead of 12. In a rather freeform way, gently spoon the mousse into your ramekins or glasses. To get the right texture — soft and satiny, rather than set like a more traditional mousse — you can either refrigerate for 20 minutes then eat straight away, or for exactly one hour and then take out to come to room temperature for 40 minutes before eating.Loved it. Made one recipe for 7 guests and made a second recipe, thinking one would not be enough. It was delicious and rich. Pistachios as mentioned were a nice touch. One recipe was more than enough! Didn't touch the second one. Into the freezer it went and we will enjoy it now. If you have a source for Sicilian or Turkish pistachios, it’s worth the effort and expense in this case, as part of the aesthetic appeal of these little entremets is the contrast between the bright lemon yellow and the verdant pistachio green. If you use regular pistachios, I recommend buying raw, in-shell pistachios and shelling them yourself; they’ll be much greener than pre-shelled or roasted nuts. If you want to use a store-bought curd for the centers, you’ll need about 1/2 cup or so. Warm it gently on the stovetop just until it’s warm enough to melt the gelatin (about 100 degrees F), then whisk in the softened and bloomed gelatin. Pour into mini dome molds as directed in the recipe.

Take about one quarter of the stiffly beaten egg whites and mix that into the chocolate mixture. Then pour the chocolate mixture into the bowl of egg whites and, using a large metal spoon, gently fold the remaining stiffly beaten egg whites into the chocolate mixture. Use a cutting and folding movement to combine the two. Day 2: Make the pistachio dacquoise. They can dry out in the cooling oven overnight, then store in an airtight container at room temperature or in the freezer. Before you dive in to this recipe you’ll need to make sure you have the right equipment and ingredients. Gelatin. I used gold strength sheet gelatin (you’ll need 9 sheets total), but you can also substitute powdered (1 teaspoon per sheet) if you prefer. Sheet gelatin just needs to be covered in cold water for at least 5 minutes to soften; squeeze out as much water as you can before adding it to the hot liquid. You can use powdered gelatin for this recipe too, 1 sheet of gold gelatin equals 1 teaspoon powdered. Bloom first in water (1 tablespoon per 1 teaspoon powdered gelatin); sprinkle gelatin over top and let sit for 5 minutes. Microwave it for 5 to 10 seconds until melted and then stir in to the warm liquid as instructed in the recipe.Unlike some of my other entremet cake recipes, this one doesn’t keep for quite as long once assembled and glazed. The dacquoise layer gets a little soggy after a few days. For that reason I’d recommend glazing the day of or the day before you plan to serve them, but no more than two days max. The mirror glaze and mousse keep surprisingly well, it’s that pesky dacquoise layer that doesn’t hold up. Ingredients & Equipment Directions: Pump a small amount into the palm of hands and run together. Apply to wet hair and comb through for even distribution. Wrap, mold, or set the hair. Style as usual. 2. What does olive oil mousse do? The ORS Olive Oil Wrap/Set Hair Mousse is a lightweight mousse designed to hold, moisturize, and give incredible Add Shine to the hair. This hair care product contains a unique blend of ingredients, including olive oil, which is rich in Vitamin E, and Panthenol to provide moisture to the hair. These ingredients help provide smoother wrapping, molding and longer lasting roller sets. The convenient mousse pump creates fluffy foam that causes a faster drying time. Put the porcini in a bowl, add boiling water to cover and leave to soak for 10-15 minutes. Drain, squeeze out any excess liquid, then finely chop. Place the chocolate in a bowl and melt the chocolate by placing the bowl over a saucepan of boiling water. The water must not touch the bottom of the bowl or the chocolate will overheat. Turn down to a simmer and stir the chocolate occasionally to spread the heat throughout and to ensure that the chocolate is smooth.

You need to plan for at least 3 days from start to serve, with full overnight freezes for the curd and mousse layers (although if you happen to have a blast chiller or deep freezer, you may be able to speed up the process). This delectable mousse is made with olive oil instead of the more usual cream: it is very dark and rich, and utterly delicious. I like it with cold pouring cream. Serves six.Meyer lemons. Meyer lemons are a hybrid between lemons or citrons and mandarin oranges. They have a sweeter flavor than typical lemons. If you can’t find them, use regular lemon juice cut with a little bit of fresh squeezed orange juice (about 20-25% of the total amount). You can also use all regular lemon, but the end result will be much more tart. Scheduling your Time: The mousse is delicious, but It made too much mousse for the six ounce ramekins. I put the rest into a medium size bowl for another six people. I would make half next time. I actually gave this a four, my I-pad won't go above 2.

Whisk the egg whites and a pinch of Maldon salt in a grease-free bowl until you have firm peaks. Set aside for the moment. Whip the double cream to stiff peaks in a large bowl. You don’t want soft peaks here as you need the firmness to hold the mousse together. So firm peaks is what you need but also be careful not to overwhip the cream or you’ll be left with butter instead. Mixing You can also sub in 50g of the pistachio flour in the dacquoise with almond flour if necessary (the color will be less obviously green though), but that’s a good way to keep the expense down, and save the greenest nuts for the decorative garnish. Gradually pour the chocolate-oil mixture into the beaten yolks and fold to mix completely. Add a third of the beaten egg whites and fold in vigorously to lighten the mixture; no need to be delicate at this stage. Now gently fold in another third of the egg whites and, when that second lot is incorporated, fold in the final third leaving behind any liquid at the bottom of the bowl of whites. No white streaks should be visible.For the chocolate mousse, bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the butter and dark chocolate and stir until melted, smooth and well combined. Remove from the heat and set aside to cool slightly. This recipe as written will make twelve 2.5-inch domes or ten 3-inch domes, but can easily be halved or doubled (assuming you have enough dome molds for a double batch). For smaller, 1 3/4-inch domes like those used in my Mini Blueberry Mousse Cakes, make the full quantity of curd, but you can halve the dacquoise, mousse, and glaze for fifteen smaller sized cakes. Beat the egg whites until stiff. Remember there are 5 egg whites as the additional egg whites will add lightness to the mousse. Pistachios come in a wide variety of colors from grassy green to yellowish brown. Here in the US at least, it’s not exactly easy to find the beautifully green pistachios that seem more common in Italy and the Middle East. Lemon and pistachio is a match made for springtime. With a tangy lemon curd center and a light and airy lemon mousse, these gorgeous Meyer lemon and pistachio mini mousse cakes are dressed to impress with a shiny yellow mirror glaze and bright green pistachio accents.