This is a delicious and beautiful looking starter for a Christmas or New Year's dinner. Add two tablespoons of the cream and blend. Place in the fridge. Please try again. Divide among the glasses on top of the cream cheese layer and chill at least 1 hour before serving. Privacy policy. Divide … Oops! This recipe makes 3 servings but you can easily double or treble the amounts. Add two tablespoons of the cream and blend. Peruse our complete collection of mousse recipes. In a blender, combine the diced beetroots and their juice and the juice of the clementines. Beat the remaining 6 tablespoons cream until thick and stir into the beetroot mixture. Add salt and pepper to taste. Transfer the mix to a bowl, then season it with some salt and pepper. A mousse characteristically has a light and airy texture - but is isn't restrained to the chocolate variety, mousse recipes can be savoury or sweet. ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. If you prefer to stick to the traditional variety, Nathan Outlaw's chocolate orange mousse recipe is a winner. Or for a great Sunday lunch option, try Galton Blackiston's butternut squash mousse with duck. https://www.greatbritishchefs.com/collections/mousse-recipes Add salt and pepper to taste.
Something went wrong. For a twist, try a savoury mousse recipe such as Shay Cooper's salt cod mousse, which is perfect for alfresco dining. It can be layered between shortbread, used as the filling for a tart or simply enjoyed on its own. Garnish with the clementine zest and more chives, if desired. 6 ounces crumbled blue cheese; 1 (4 ounce) package cream cheese; Kosher salt to taste; Freshly ground black pepper to taste; 1/3 cup heavy whipping cream; 1 In a food processor, puree the cheeses together until creamy. Combine the cream cheese with the chives and divide between three serving glasses. In France, where this recipe originates, the mousse is served in small glasses called 'verrines'. The email addresses you've entered will not be stored and will only be used to send this email. Beat the remaining 6 tablespoons cream until thick and stir into the beetroot mixture. Blood orange mousse with blood orange sorbet, Goat’s curd mousse, tapioca, oat crunch, and Granny Smith apple, Sheep’s milk mousse, pandan curd and caramelised puffed rice, Sheep’s yoghurt mousse and pandan sponge with caramelised puffed rice, Aerated raspberry mousse with herb sorbet and cocoa, Caramelised white chocolate mousse with streusel crumb, Chocolate mousse domes with raspberry coulis centre, Dark chocolate mousse, cocoa nibs, passion fruit and chamomile, Caramelised white chocolate and miso mousse with espresso tequila granita, Vegan coconut mousse with passion fruit, lime and roasted pineapple, Tarta de Santiago – Galician almond cake with chocolate mousse and vanilla cream, White chocolate mousse with cardamom espuma and clementine sorbet, White chocolate mousse and sorbet with dill and cucumber, Chocolate mousse with crème fraîche sorbet and vanilla squash, Smoked salmon mousse with crème fraîche, lime and dill, Dark chocolate mousse, poached agen prunes and Earl Grey tea ice cream, Chocolate orange mousse, spiced fruit brioche and yoghurt sorbet, Whisky truffle, dark chocolate-chikki delice, orange mousse and cranberry kulfi, Spiced pumpkin pie, maple syrup parfait and pecan, Chocolate aero with dark chocolate mousse and salted caramel, Dark chocolate mousse with coffee cream and sablé biscuits, Caramelised white chocolate mousse with variations of apple, muscovado and cinnamon, Rhubarb with cheesecake mousse and caramelised hazelnuts, White chocolate with grapefruit and lemon, Yorkshire tea brack with marmalade, chocolate and caramel, Chocolate mousse and caramel shortbread cups, Salted chocolate delice with coffee mousse and rum crème fraîche, Sous vide poached pear with lemongrass, herbs and dark bitter chocolate, Spiced chocolate, black pepper and coffee mousse, Lobster thermidor mousseline with ginger jelly, Lobster tortelloni, roast chicken wings and sweetcorn purée, Mousseline of grouse with pearl barley, savoy cabbage, pancetta and red wine, Strawberry ice cream, basil purée, fromage frais mousse with green almonds, Fig ice cream with granola and yoghurt mousse, Scottish raspberries on an iced crème fraiché mousse, Sous vide crab roulade, avocado mousse, cucumber sauce and basil mayonnaise, Peach melba with vanilla mousse, raspberry macaron and raspberry sorbet, Suprême of chicken with truffled sausage, potato purée with leeks, roasted vegetables and tarragon jus, Dark chocolate cylinder with smoked hazelnut praline and salted milk ice cream, Lightly smoked plate of lamb carpaccio with shallot mousse, pickled walnut and quails eggs, Roast duck crowns with wilted watercress, butternut squash mousse and bigarade sauce, Baked halibut with pea mousse and sauce vierge, Elvedon beetroot tart with Binham blue cheese beignets, Join our Great British Chefs Cookbook Club.