Wednesday, 23 February 2011

I is for... Icewine mousse

You can make this mousse with Muscat, Sauternes or Tokaj, but the Icewine I found was particularly delicious and not nearly as expensive as other Icewines I came across - also, if you buy two you save a fiver - what's not to like? Although this would certainly be enough for pudding for any normal occasion, this was not for a normal occasion - this was for alphabet soup. As we were sharing the letter "i" with Richard's parents, it felt particularly important to ensure the pudding courses were well looked after as Derek, Richard's dad, is a big pudding fan. He has always claimed that there is a separate part of the stomach for pudding and he is a surgeon, so I'm more than happy to trust him that this is true. 

For the custard

4 egg yolks
75g/ 3oz light muscovado sugar
100/ 3.5 fl.oz double cream
250ml/ 8.5 fl.oz Icewine
1 vanilla pod, split lengthways, seeds scraped out

For the mousse 

4 egg whites
2 sheets of leaf gelatine
1 tbsp boiling water
A grating of nutmeg

To make the custard

Whisk the sugar and egg yolks together in a large bowl until pale and fluffy. Place the cream, Icewine and the vanilla seeds in a saucepan and heat gently until it comes to a gentle boil. Pour the hot cream and wine on to the egg mixture and whisk it together. Return the mixture to the saucepan and heat gently, whisking constantly, until the custard thickens enough to coat the back of a spoon. Pour it into a cold jug and place a sheet of cling film over the top to prevent a skin form forming. Leave to cool completely.

To make the mousse

Soak the gelatine in a bowl of cold water for ten minutes or until soft. In the meantime, whisk the egg whites until stiff peaks form. Fold the egg whites a third at a time into the Icewine custard. Remove the gelatine from the water and squeeze out any excess liquid. Pop it back in the empty bowl and pour over the boiling water. Stir until the gelatine has dissolved and pour into the custard mixture and stir through. Ladle the mousse into Martini glasses (or other dessert glasses/ bowls) and pop them in the fridge to set for at least an hour. Once set, place two sheets of paper in either side of the glass to create a central strip and grate fresh nutmeg over the top. Carefully remove the paper and you should be left with a clean stripe of fresh nutmeg in the middle of each mousse and serve.


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