However, whilst gelatin is easy to find and can be incorporated into an array of desserts for stabilizing and thickening ...

Achieving the right balance of fruit flavor and the perfect airy texture in a fruit mousse takes a bit of finesse. But ...

You don’t need a store-bought mix to make a good margarita at home. But if you’re having a big gathering and don’t have time to prepare your own, or you simply like the convenience or ...

But the latest recipe discovery has blown those two out of the water. I was sent Tim Spector's chocolate mousse with olive oil recipe and immediately thought it sounded good. Even better ...

3 Soak the gelatin leaves in cold water for 5 minutes until soft ... This will take a good three hours or overnight. 7 Once set, carefully take the mousse out of the tin and transfer to a serving ...

Because we're using a little lemon in our cheesecake mousse, it helps to set the mixture and means we don't need any gelatin to give it structure! It's a great recipe for guests since you can make ...

A new chocolate mousse recipe has been released containing a 'superfood' ingredient that is associated with lowering your risk of heart disease, diabetes and cancer. Research shows that diets rich ...

But the latest recipe I've stumbled upon has surpassed both - and then some. I spotted Tim Spector's chocolate mousse with olive oil recipe and was instantly intrigued. What's more, I already had ...

While there were some seriously mouth-watering results on the Channel 4 episode, none of them came close to Gordon Ramsay’s, er, unorthodox chocolate mousse recipe. None of those ingredients ...

If the moon is said to be made of cheese (it’s not), then Jupiter’s famed Great Red Spot (GRS) is more like a bowl of JELL-O. A new look at this enormous anticyclone on our solar system’s ...

sour cherries and sea salt to make a dreamy wreath-like creation that’s “very mousse-y”, and definitely worth your time and effort. The recipe explains how to make two sizes: 20cm for 10 ...

The cucumber/onion mix is refreshing, but I’d throttle back on the pineapple because the lime gelatin is very sweet. Sally Cragin is an award-winning journalist. Send your recipes and stories to ...