Desserts
Espresso Mousse
‘kwp(5OmL)coklweter
1
tsbkspoan
WmL)
euw
2elwkQesuntlawnd~n
‘h
cup
(125mL)
bmwad
Hz
(2mL)
vanilh
1 wp
(250mL)
heavy
cream
%cup(l35mL)bottttwabr
2wlayolks
‘g~~-a-t
1%
cups
(375mL)
ice
cubes
Put cold water and gelatin into Osterizer blender container and let set 2 minutes;
then add hot espresso and boiling water. Cover, vent feeder cap and process
at PULSE until gelatin is dissolved. Turn unit to ON. With motor running, remove
feeder cap, add chocolate morsels, sugar and vanilla. Continue processing until
mixture is smooth. Add cream, egg yolks and ice, replace cap and continue
processing until mixture begins to thicken. Pour at once into serving dishes. Let
set 5-10 minutes before serving. Garnish with sweetened whipped cream and
chocolate shavings.
yield: 6-8 servings
NUTRi’tlONAL INFORMATION PER
SERVtNG
Serving size
.....
1 serving
Fat
....... ....
.26&j
Sodium
.........
Calories ,316
21mg
............
Cholesterol
.....
125mg
hotein
...........
4.99
Quick Gelatin Mold
1padmge(3wncesor65g)
truit-flavored
gslettn
‘t’s
cap
(125&c)
bc4lll
weter
1% cups (375mL) ice cubes
Put gelatin and boiling water into Osterizer blender container. Cover, vent
feeder cap and process at PULSE until gelatin is dissolved. Turn unit to ON,
remove feeder cap and add ice. Process until ice is liquefied and mixture begins
to thicken. Pour into a ~-CUP (500mL) mold; chill 5 minutes before unmolding.
Or, pour into serving dishes and chill 5 minutes before serving.
yield: 4-6 servings
NUTRITIONAL INFORMATION PER
SERVfNG
Sewing size
lservtng
Calories
.I2
Fat Og
Sodium
, Omg
Cholesterol Omg Protein
0.49
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