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Old 03-21-2005, 10:55 AM   #1
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Join Date: Jun 2004
Location: NC
Posts: 3,549
Post Lemon Lime Mousse with Chocolate Crunch

Lemon Lime Mousse with Chocolate Crunch


Yield: 8 servings
The crisp cool flavor of the mousse is a perfect foil for the crunchy chocolate-marshmallow-cereal disc under it. The simple granite adds a cooling bite of its own. The surprise is the "secret ingredient" — Frosted Flakes® cereal!


Ingredients

Chocolate Crunch

2 ounces chocolate chips
3 marshmallows
1 ounce unsalted butter
1 cup Frosted Flakes® cereal or similar sugared crunch cereal
1 cup toasted almonds

Passion Fruit Granite

2 cups water
1/4 cup sugar
1 cup passion fruit purée
1-1/4 cup dry white wine

Lemon-Lime Mousse

1/2 cup heavy (whipping) cream
1 can sweetened condensed milk
1 Zest of 2 limes
1 Juice of 2 lemons
1 Juice of 6 limes
2 egg whites

Garnish

1-1/2 cups Strawberry or Raspberry Coulis
1 cup Chocolate Sauce

Instructions To make the chocolate crunch: Line a large baking sheet with parchment paper or butter the baking sheet. In a double boiler over boiling water, melt the chocolate chips, marshmallows and butter. Mix well. In a large bowl combine the cereal and almonds. Pour the chocolate mixture over the cereal and mix gently to combine. Turn out onto baking sheet, flatten into a circle and freeze until set.

To make the granite: In a small saucepan, heat the water and sugar together to make simple syrup. Transfer to a heat-proof glass mixing bowl. Add the purée and wine. Pour into a shallow 2-quart pan and cover with foil. Freeze for 4 hours, stirring with a fork every 30 minutes. The crystals will be coarse.

To make the mousse: Beat the cream until soft peaks form. Place a large dollop of whipped cream in a large mixing bowl. Pour the condensed milk over the cream. Add the zest and juices to the bowl. Mix thoroughly. Whisk in the remaining whipped cream. Beat the egg whites until stiff peaks form. Fold the egg whites into the cream mixture. Refrigerate to keep cold while molds are prepared.

Line a baking sheet with parchment paper. Using a ring mold as a guide, cut 8 rounds out of the chocolate crunch. Place 8 ring molds on the prepared baking sheet. Press a chocolate crunch round into the bottom of each. Pipe or spoon the mousse into the molds and even the top with the back of a knife. Cover with plastic wrap and freeze to set, at least 4 hours.

To serve: Spoon a small pool of strawberry or raspberry coulis on cold dessert plates. Unmold a mousse and place on the purée on each plate. Put a scoop of passion fruit granite on top of the mousse and garnish plates with chocolate sauce and more strawberry or raspberry sauce.

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