Best 5 Mixed Fruit Mousse Recipes

MIXED FRUIT MOUSSE

Steps:

• Wrap bananas in aluminum foil.
• Freeze at least 2 hours.
• Cut into small pieces.
• Add 1/8 cup skim milk and puree in blender just until little lumps are still evident.
• Add berries and remaining skim milk (1/8 cup).
• Puree until the mixture has a creamy consistency and looks like ice cream.
• Do not overblend.
• Freeze.
• Soften slightly with a spoon before serving.
• Serve in 4 individual dishes.

CITRUS MOUSSE

Steps:

• In a large bowl, beat together whipped topping and condensed milk. Gradually beat in lemon and grapefruit juices, until evenly blended.
• Pour the mousse into one bowl or divide it into individual serving dishes. Garnish with fruit, if desired.

MIXED BERRY MOUSSE

Steps:

• In a pan of simmering water, add the mixture of frozen berries and half the amount of sugar. Cook the berries until they feel soft.
• When the berries are soft, turn off the heat. Drain, keeping the juice. With the drained berries, using a processor, pulse the berries into a thick mixture, pour into a bowl and leave to cool
• Separate the eggs. Using the egg whites only and the 1/2 - 1 tbsp of fresh lemon juice (depending on your own taste), in a clean food processor whisk until soft peaks form. At this stage add the last of the sugar. Whisk until firm peaks form - when the whisk leaves deep markings in the white mixture.
• Add 1 spoonful of the egg white to the mixed berries. stir the egg white in quickly until all combined.
• Now gradually fold the rest of the whites into the berry mixture. Do this slowly and carefully. Doing this too quickly will knock out all the air from the whites. Do not combine all the mixture, leave some of the whites still showing.
• To serve, spoon the mixture into 4 tall glasses. Leave to set for 2-3 hours in the fridge. You can leave them to set over night. Once set drizzle the kept berry juice over the mousse, and top with fresh berries. The berry juice is also ideal for making smoothies, Jelly, and ice cream with :) enjoy.

SUMMER FRUIT MOUSSE

Steps:

• Blend fruits and remove pips.
• Soak gelatin in 3 tbsp water and leave to soak.
• Whisk cornflour, egg yolks, sugar and milk in a bowl till thick and pale.
• Heat remaining milk till almost boiling and then gradually pour on egg mixture, stirring constantly. Return to pan and cook, stirring, over a low heat until thickened.
• Remove from heat and stir in the softened gelatin till completely dissolved.
• Transfer to a large bowl and leave to cool slightly.
• Stir in the fruit puree and liqueur and leave to cool until the point of setting.
• Whip the cream until it just holds its shape, fold into the mousse.
• Refrigerate until the mousse has set.
• Serve.

MAPLE MOUSSE WITH MIXED BERRY COMPOTE

Steps:

• For Mousse:
• Place 2 tablespoons water in small bowl. Sprinkle gelatin over; let stand 10 minutes to soften. Whisk yolks, syrup and 4 tablespoons water in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer registers 160°F, about 7 minutes. Remove from over water. Add gelatin mixture to yolk mixture; whisk to dissolve. Using electric mixture, beat mixture until cool and slightly thickened, about 8 minutes. Whip cream and maple flavoring in large bowl to medium-stiff peaks. Fold yolks mixture into whipped cream. Divide among 6 glasses. Cover; chill until mousse sets, about 4 hours. (Can be made 1 day ahead. Keep chilled.)
• For Compote:
• Puree raspberries in syrup in processor. Strain into heavy large saucepan. Boil 1 minute. Remove from heat. Add remaining berries; stir gently just until coated with sauce. Cool completely (berries will thaw as they sit). Spoon over mousse. Garnish with mint.