Neapolitan mousse

Neapolitan mousse


With three layers of chocolate, vanilla and strawberry mousse, this easy make-beforehand dessert is three times as nice.

The ingredient of Neapolitan mousse

  1. 1 cup thickened cream, whipped
  2. 4 maraschino cherries, to serve
  3. 100g darkish chocolate, chopped
  4. 1/three cup thickened cream
  5. 1 egg, separated
  6. 1 tablespoon caster sugar
  7. 100g white chocolate, chopped
  8. 1/3 cup thickened cream
  9. 1 egg, separated
  10. 1 tablespoon caster sugar
  11. 1 teaspoon vanilla extract
  12. 2 gelatine leaves
  13. 50g strawberries, hulled
  14. 50g raspberries
  15. 1 tablespoon caster sugar
  16. 1/3 cup thickened cream
  17. 1 egg white

The instruction how to make Neapolitan mousse

  1. Make Chocolate Mousse: Place dark chocolate in a microwave-secure bowl. Microwave on MEDIUM (50%) for 1 to 2 mins, stirring with a steel spoon halfway thru cooking, or till smooth. Cool for 10 mins. Place cream in a bowl, whisk till smooth peaks form. In a separate bowl, whisk egg white until soft peaks shape. Add sugar. Whisk till glossy. Add egg yolk and half of the cream to chocolate. Stir to mix. Fold in ultimate cream, followed by using egg white aggregate. Spoon combination among 4 x 1-cup-capacity glasses. Refrigerate for two hours or until set.
  2. Make Vanilla Mousse: Follow step 1, changing dark chocolate with white chocolate, and adding vanilla at the equal time because the egg yolk to the chocolate. Spoon vanilla mousse over chocolate mousse. Refrigerate for two hours or till set.
  3. Make Strawberry Mousse: Place gelatine in a small bowl. Cover with cold water. Stand 5 minutes. Remove gelatine from water, squeezing out extra water. Place in a small saucepan over low heat. Cook for 1 minute or until gelatine has dissolved. Place strawberries, raspberries and sugar in a small meals processor. Process until smooth. Strain via a quality sieve into a bowl. Discard solids. Stir gelatine into berry combination. Place cream in a bowl, whisk till tender peaks form. In a separate bowl, whisk egg white till smooth peaks form. Fold cream into berry mixture, accompanied by means of egg white. Spoon mixture over vanilla mousse. Refrigerate for 2 hours or till set.
  4. Place whipped cream in a piping bag geared up with a 1cm fluted nozzle. Pipe a rosette onto pinnacle of every mousse. Top with a cherry. Serve.

Nutritions of Neapolitan mousse

calories: 789.178 calories
calories: 63.8 grams fat
calories: 39.6 grams saturated fat
calories: 46.5 grams carbohydrates
calories: 10 grams protein
calories: 253 milligrams cholesterol
calories: 116 milligrams sodium
calories: NutritionInformation

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