Espresso Mousse; Quick Gelatin Mold - Oster Osterizer Classic Blender User Manual

Espresso Mousse

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.
Serving size . . . . . 1 serving
Calories . . . . . . . . . . . .

Quick Gelatin Mold

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.
NUTRITIONAL INFORMATION PER SERVfNG
Sewing size lservtng
Calories
1 wp (250mL) heavy cream
Fat . . . . . . . . . . . .26&j
Cholesterol . . . . . 125mg
1% cups (375mL) ice cubes
Fat
Cholesterol Omg
Desserts
yield: 6-8 servings
yield:
Og
Protein
21mg
4-6 servings
, Omg