10 delicious Desserts Ideas With Custard Mousse

by eatwoo.com 20 August 2019, 19:23 1.5k Views

10 delicious Desserts Ideas With Custard Mousse

10 delicious Desserts Ideas With Custard Mousse: I love mousses, custards, and other soft, delicious desserts and I’ll bet you do too! Find the best 10 delicious desserts ideas with custard mousse recipes here!. See more ideas about delicious desserts.

01- BUTTERSCOTCH PUDDING

Yield: 6 servings

Prep
Time: 10 minutes

Cook
Time: 18 minutes

Inactive
Time: 3 hours

You just
can’t argue with the rich flavor of butterscotch. This pudding is so decadent,
you could easily divide it into eight servings instead of
six.

½ cup (1 stick) salted butter,
divided

2 teaspoons yacón syrup or molasses (for
flavor and color)

¾ cup powdered erythritol-based
sweetener

1 cup heavy whipping cream

1 cup unsweetened almond milk

1 tablespoon whiskey
(optional)

4 large egg yolks

1 teaspoon butterscotch or caramel
extract

½ teaspoon vanilla extract

½ teaspoon xanthan gum

SWEETENER
OPTIONS:

Using a powdered bulk sweetener helps
this pudding set properly.

1. Heat 6 tablespoons of the butter in a medium
saucepan over medium heat until it turns a light amber color, about 4
minutes.

2. Whisk in the yacón syrup, then slowly add the
sweetener, whisking continuously. Slowly add the cream and almond milk, whisking
continuously, and bring to a simmer. Remove from the heat and stir in the
whiskey, if using.

3. In a medium bowl, whisk the egg yolks until
smooth. Slowly add about 1 cup of the hot cream mixture to the yolks, whisking
continuously. Then slowly whisk the egg mixture back into the remaining cream in
the saucepan.

4. Return the pan to medium heat and cook,
whisking continuously, until the pudding bubbles and begins to thicken, 5 to 10
minutes. Remove from the heat and add the remaining 2 tablespoons of butter and
the extracts. Let the butter melt, then whisk it in.

5. Sprinkle the surface of the pudding with the
xanthan gum and whisk quickly to combine. Use a spatula to scrape the bottom and
sides of the pan and whisk until very smooth.

6. Divide the pudding among 6 dessert cups and
refrigerate until set, about 3 hours.

NUT-FREE
OPTION: Use unsweetened hemp milk in place
of the almond milk.

SERVING
SUGGESTION: Top with a little Whipped Cream .

TIP: Using just a
little yacón syrup or molasses enhances the flavor and color of the pudding and
adds only about 1 gram of carbs per serving. You can skip it, but your pudding
will be a lot lighter.

NUTRITIONAL INFORMATION

BUTTERSCOTCH PUDDING

02- BDAIRY-FREE PEANUT BUTTER MOUSSE

Yield: 6 servings

Prep
Time: 10 minutes

Cook
Time: —

Inactive
Time: 2 hours

Peanut
butter mousse is a low-carb classic, but it’s usually made with cream cheese and
heavy whipping cream. This dairy-free version will have your taste buds
dancing!

¼ cup plus 2 tablespoons creamy peanut
butter (salted)

2 tablespoons coconut oil, slightly
softened

1 (13.5-ounce) can full-fat coconut
milk, refrigerated overnight

¼ cup powdered erythritol-based
sweetener

½ teaspoon vanilla extract

SWEETENER
OPTIONS:

This mousse sets best when you use a
powdered bulk sweetener, but you could probably get away with another
sweetener.

1. In a medium bowl, beat the peanut butter and
coconut oil with an electric mixer until well combined.

2. Skim the solid portion (or coconut cream)
from the top of the can of coconut milk into the bowl and beat until
incorporated. Discard the thinner coconut water or reserve it for another use.
Beat in the sweetener and vanilla extract.

3. Spoon the mousse into 6 small dessert cups or
glasses and refrigerate until firm, at least 2 hours.

NUTRITIONAL INFORMATION

DAIRY-FREE PEANUT BUTTER MOUSSE

03- BMASCARPONE MOUSSE WITH ROASTED STRAWBERRIES

Yield: 6 servings

Prep
Time: 15 minutes

Cook
Time: 20 minutes

This mousse
is pretty great on its own, but it becomes something almost magical with the
addition of roasted strawberries.

ROASTED
STRAWBERRIES:

2 cups quartered strawberries

2 teaspoons granulated erythritol-based
sweetener

¼ teaspoon vanilla extract

MASCARPONE
MOUSSE:

8 ounces mascarpone cheese,
softened

4 ounces cream cheese (½ cup),
softened

¼ cup plus 2 tablespoons powdered
erythritol-based sweetener, divided

1 teaspoon vanilla extract

1 cup heavy whipping cream

SWEETENER
OPTIONS:

Use any sweetener you prefer in both the
roasted strawberries and the mousse.

TO ROAST THE
STRAWBERRIES:

1. Preheat the oven to 375°F and lightly grease
a medium-size baking dish.

2. Place the strawberries in the greased dish
and sprinkle with the granulated sweetener. Add the vanilla extract and toss to
combine, then spread out in the pan.

3. Roast for 20 minutes, until the berries are
soft and tender and have released much of their juice. While the berries are
roasting, make the mousse.

TO MAKE THE
MOUSSE AND ASSEMBLE:

4. In a large bowl, beat the mascarpone, cream
cheese, ¼ cup of the powdered sweetener, and the vanilla extract with an
electric mixer until well combined.

5. In another bowl, beat the cream with the
remaining 2 tablespoons of powdered sweetener until it holds stiff peaks. Fold
the whipped cream into the mascarpone mixture until combined.

6. Pipe or spoon the mousse into 6 small dessert
cups. Top with the roasted strawberries and serve immediately.

TIP: Mascarpone has a
naturally sweet taste even though it has no carbs, so it doesn’t need much
sweetener to make it taste like a real treat.

NUTRITIONAL INFORMATION

MASCARPONE MOUSSE WITH ROASTED STRAWBERRIES

04- BCHOCOLATE HAZELNUT MOUSSE

Yield: 6 servings

Prep
Time: 10 minutes (not including time to make chocolate hazelnut
spread)

Cook
Time: —

Have I ever
told you that I love chocolate and hazelnut together? Oh yes, I may have
mentioned that in passing a few billion times already. This Nutella-like mousse
is the stuff of my dreams. Fair warning: it’s insanely
rich!

¼ cup (½ stick) unsalted butter,
softened

½ cup Homemade Chocolate Hazelnut Spread, room temperature

⅓ cup powdered erythritol-based
sweetener

½ to ⅔ cup heavy whipping cream,
divided

½ teaspoon hazelnut or vanilla
extract

SWEETENER
OPTIONS:

This recipe absolutely requires a
powdered bulk sweetener to achieve the right consistency.

1. In a medium bowl, cream the butter with an
electric mixer until smooth. Add the chocolate hazelnut spread and sweetener and
beat until well combined.

2. Add ½ cup of the cream and the hazelnut
extract and beat until smooth. If the mixture is very thick, add the remaining
cream and beat until smooth.

3. Pipe or spoon the mousse into 6 dessert cups.
Serve immediately or chill until ready to serve. If you chill the mousse, let it
sit out on the counter for a few minutes to soften before serving.

SERVING
SUGGESTION: Top the mousse with some
roasted, husked hazelnuts.

TIP: The smoothness of
this mousse really depends on how smooth you can get your chocolate hazelnut
spread. A good high-powered blender or food processor goes a long way here. But
the mousse is delicious no matter how smooth it is!

NUTRITIONAL INFORMATION

CHOCOLATE HAZELNUT MOUSSE

05- BLEMON CURD MOUSSE

Yield: 4 servings

Prep
Time: 5 minutes (not including time to make curd or whipped
cream)

Cook
Time: —

Inactive
Time: 1 hour

This is a
wonderful tart-sweet lemon dessert. Be sure to chill the lemon curd properly
before you proceed with the recipe so that you don’t melt your freshly whipped
cream!

1 recipe Lemon Curd

¾ recipe Whipped Cream (see Tip)

SWEETENER
OPTIONS:

This mousse will have better structure
and consistency if you use a powdered bulk sweetener in both the lemon curd and
the whipped cream.

1. After preparing the lemon curd according to
the recipe for the Lemon Curd Tartlets, cover with plastic wrap and press it
flush to the surface. Chill for at least 1 hour.

2. Fold the lemon curd and whipped cream
together until no streaks remain. Pipe or spoon the mousse into 4 dessert cups
and serve immediately or chill until ready to serve.

SERVING
SUGGESTION: Top the mousse with a little
more whipped cream and some lemon slices or zest or both. Or try it with some
berries on top.

TIP: Use Stabilized
Whipped Cream if you need to let the mousse sit out for a bit
before serving.

NUTRITIONAL INFORMATION

LEMON CURD MOUSSE

06- BRASPBERRY FOOL

Yield: 4 servings

Prep
Time: 15 minutes (not including time to make whipped
cream)

Cook
Time: —

The
simplicity of this dessert belies its utter deliciousness. It’s really just
slightly sweetened raspberry puree folded into whipped cream, but it tastes like
a tart-sweet berry cloud. You can make it with any berry variety you
like.

1 cup frozen raspberries,
thawed

2 to 4 tablespoons powdered
erythritol-based sweetener, divided

1 recipe Whipped Cream

Fresh berries, for garnish

SWEETENER
OPTIONS:

You can sweeten this dessert with any
sweetener you prefer.

1. In a blender or food processor, process the
berries and 2 tablespoons of the sweetener until smooth. Add up to 2 tablespoons
more sweetener to taste.

2. Gently fold the raspberry puree into the
whipped cream, leaving some streaks. Spoon the mixture into 4 dessert cups.
Serve immediately or refrigerate until ready to serve. Garnish with fresh
berries before serving.

DAIRY-FREE OPTION: Use
a double batch of Coconut Whipped Cream.

TIPS: Try using
Stabilized Whipped Cream if you need to make this recipe ahead of time.
It will even be able to stand at room temperature for a few hours that
way.

This is an easy
dessert to make for two people. Simply halve everything and proceed as directed.
You can also double or triple the recipe for a crowd.

NUTRITIONAL INFORMATION

RASPBERRY FOOL

07- BCANNOLI DESSERT DIP

Yield: 8 servings

Prep
Time: 10 minutes

Cook
Time: —

Dessert dips
are fun for parties and get-togethers. But you just might find that you don’t
want to share …

1 cup whole-milk ricotta cheese, room
temperature

6 ounces cream cheese (¾ cup),
softened

¾ cup powdered erythritol-based
sweetener, plus more for sprinkling

½ teaspoon vanilla extract

½ cup heavy whipping cream

⅓ cup sugar-free chocolate
chips

SWEETENER
OPTIONS:

Sweeten this dip with your choice of
sweetener.

1. In a blender or food processor, blend the
ricotta, cream cheese, sweetener, and vanilla extract until smooth.

2. In a medium bowl, whip the cream with an
electric mixer until it holds stiff peaks. Gently fold in the ricotta mixture
and most of the chocolate chips, reserving a few to sprinkle on top.

3. Sprinkle lightly with more powdered sweetener
and the remaining chocolate chips and serve.

SERVING
SUGGESTION: Serve with fresh berries or
Slice-and-Bake Vanilla Wafers. Or pipe the dip into Chocolate Dessert Cups to make individual little cannoli
treats.

STORAGE
INSTRUCTIONS: This dip will keep in the
refrigerator for up to 5 days.

TIP: Some brands of
ricotta are grainier than others. Whipping this dip in a blender or food
processor will make it smoother, but you can also simply beat the ingredients
together in a bowl before folding in the whipped cream.

NUTRITIONAL INFORMATION

CANNOLI DESSERT DIP

08- BSLOW COOKER COFFEE COCONUT CUSTARD

Yield: 4 servings

Prep
Time: 5 minutes

Cook
Time: 2 hours

Inactive
Time: 2 hours

A slow
cooker is an ideal way to bake custard, as the gentle heat and moist atmosphere
cook the mixture to creamy perfection.

1 cup plus 2 tablespoons full-fat
coconut milk

1 large egg

2 large egg yolks

½ teaspoon vanilla extract

½ cup powdered erythritol-based
sweetener

1 teaspoon espresso powder

Special
equipment:

5- or 6-quart slow cooker

SWEETENER
OPTIONS:

This custard sets best when you use a
powdered bulk sweetener, but you can try another type if you
prefer.

1. In a medium bowl, whisk together all of the
ingredients until the espresso powder has dissolved and everything is well
combined.

2. Divide the mixture among four 4-ounce
ramekins or small coffee cups and set the ramekins inside a 5- or 6-quart slow
cooker.

3. Add enough water to the slow cooker to come
halfway up the sides of the ramekins, taking care not to get any water in the
custard.

4. Cook on high for 1½ to 2 hours, until the
custard is mostly set but the centers still jiggle slightly.

5. Remove and let cool to room temperature, then
refrigerate for 2 hours before serving.

SERVING
SUGGESTION: Dollop with a little Coconut
Whipped Cream and garnish with a coffee
bean.

NUTRITIONAL INFORMATION

SLOW COOKER COFFEE COCONUT CUSTARD

09- BCOCONUT LIME PANNA COTTA

Yield: 4 servings

Prep
Time: 10 minutes

Cook
Time: 5 minutes

Inactive
Time: 3 hours

Panna cotta
is such an easy dessert to make, and it’s wonderfully creamy and smooth. Be sure
to heat the coconut milk mixture very gently; too much heat and it can separate
as it cools, leaving a funny layer of coconut oil on
top.

1 (13.5-ounce) can full-fat coconut
milk, divided

1½ teaspoons grass-fed
gelatin

⅓ cup powdered erythritol-based
sweetener

1 teaspoon grated lime zest

2 tablespoons fresh lime
juice

¼ teaspoon coconut extract

SWEETENER
OPTIONS:

The gelatin is the main setting
component for panna cotta, so you should be able to use any sweetener you like
for this recipe.

1. Lightly grease four 4-ounce
ramekins.

2. In a medium saucepan over medium-low heat,
whisk half of the coconut milk with the gelatin. Bring just to a simmer,
whisking to dissolve the gelatin in the milk.

3. Remove from the heat and add the remaining
coconut milk, sweetener, lime zest, lime juice, and coconut extract. Whisk to
combine well and dissolve the sweetener.

4. Divide the mixture among the greased ramekins
and chill until set, about 3 hours.

5. To unmold, set the ramekins in a bowl of hot
water for 20 to 30 seconds. Set a plate upside down on top of each ramekin and
flip the whole thing over. You may need to give it a good shake to free it. You
can also eat the panna cotta straight from the ramekins.

TIP: To keep this
dessert totally dairy-free, use coconut oil or coconut oil spray for greasing
the ramekins.

SERVING
SUGGESTION: Garnish the panna cotta with a
little lime zest or some lime slices or both.

NUTRITIONAL INFORMATION

COCONUT LIME PANNA COTTA

10- BCHOCOLATE COBBLER

Yield: 8 servings

Prep
Time: 10 minutes

Cook
Time: 40 minutes

Rich and
deeply chocolatey, this cobbler is my low-carb take on a classic Southern
recipe. It has a crispy top layer and a gooey chocolate underlayer. It may not
look very pretty in the pan, but then some of the ugliest foods are also the
tastiest. A little Whipped Cream or Vanilla Bean Semifreddo will make it all the more
appealing.

CHOCOLATE
LAYER:

1¼ cups blanched almond flour

⅓ cup granulated erythritol-based
sweetener

¼ cup cocoa powder

3 tablespoons unflavored whey protein
powder

2 teaspoons baking powder

½ teaspoon espresso powder
(optional)

¼ teaspoon salt

½ cup heavy whipping cream

¼ cup (½ stick) unsalted butter,
melted

TOPPING:

2 tablespoons granulated
erythritol-based sweetener

1 tablespoon cocoa powder

¾ cup hot water

SWEETENER
OPTIONS:

You really need a granulated bulk
sweetener for the top layer to get the right crunchiness. The chocolate layer
can be sweetened with your preferred sweetener.

1. Preheat the oven to 325°F.

2. Make the chocolate layer: In a large bowl,
whisk together the almond flour, sweetener, cocoa powder, protein powder, baking
powder, espresso powder (if using), and salt. Stir in the cream and melted
butter until thoroughly combined. Spread the mixture evenly in an 8-inch square
baking dish.

3. Make the topping: In a small bowl, whisk
together the sweetener and cocoa powder. Sprinkle evenly over the cobbler. Pour
the hot water over the cobbler; do not stir.

4. Bake for 35 to 40 minutes, until set in the
middle. The cobbler will puff up while baking but will sink back down by the
end.

5. Remove from the oven and let cool for 10 to
15 minutes, then serve warm out of the baking dish.

DAIRY-FREE OPTION: Use
collagen powder (or peptides) instead of whey protein powder, coconut milk
instead of cream, and coconut oil or avocado oil in place of the
butter.

STORAGE
INSTRUCTIONS: This cobbler will last in the
fridge for up to a week. Rewarm it gently in the oven or
microwave.

TIP: Using a little
coffee in a recipe such as this enhances the chocolate flavor. You can leave it
out, but just know that it doesn’t actually make the dessert taste like coffee
or mocha.

NUTRITIONAL INFORMATION