Put the cornstarch in a saucepan or Dutch oven mini. Add a little cold milk and mix to a smooth, thin paste. Pour in remaining milk and sugar, mixing well. Bring to a boil, stirring constantly. Simmer for 1 minute until thickened. Add Framboise or grenadine then transfer the mixture into a bowl to cool for 5 minutes. After the set time, whisk the mixture slowly into yogurt together with the dye. Pour the cornmeal pudding damp molds. Sprinkle with sugar on the tops to prevent skin from forming. Cover and refrigerate for 4 hours or until set. Unmold and garnish with nuts and chop fruit.
Easy Lemon Mousse Ring
Ingredients
* 1 package lemon flavored gelatin
2 eggs
* Finely grated rind of 1 lemon
2 tablespoons lemon juice
2 tablespoons of super fine sugar
* 2/3 cup heavy cream
Instructions
Gelatin put in measuring liquids powder. Make up to 1 ¾ cups boiling water and stir until melted. Moreover, melt the gelatin with water in the mini Dutch oven over low heat. Cover and refrigerate until beginning to thicken. The consistency should be that unbeaten egg whites. Separate the eggs. Beat the egg yolks in the gelatin solution with lemon zest and juice, use a balloon whisk.
Whip the cream until thickened separately. With a large metal spoon dipped in hot water, heavy cream and beaten egg whites to gelatin mixture, lemon alternately until smooth and well combined. Place the mixture into the wet ring mold, cover and let stand for 4-6 hours. Unmold mousse onto a serving plate and decorate with candied peel, ginger and angelica.
Chocolate Mousse
Ingredients
* 4 squares (4 ounces) black chocolate
* 1 tablespoon butter
* 3 eggs, at room temperature
* 4 tablespoons powdered sugar, sifted
* A dash of lemon juice
* 2/3 cup heavy cream
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