"mousse" news and stories

Need a sophisticated dessert for a romantic dinner? Kitchen Daily expert Curtis Stone has got a showstopper: smooth, creamy dark-chocolate mousse topped with candied orange peel. If you love chocolate and orange together, this one's for you.

Get Curtis' Dark Chocolate Mousse with Candied Orange Peel.

The fourth entry in this Berry Week extravaganza (well, ok, let's not get carried away), is this light, frothy mousse, made with red raspberries. (Get a raspberry-mousse recipe here.) This is a dessert for when the temperature pushes 100, and the idea of eating a slab of berry pie might put you over the edge. And it's also a perfect dessert for those of us who claim not to be "dessert people," but put a frozen fruit in front of us and all of that talk goes out the window.

Eggs whites, sugar, cream, gelatin, berries, and an optional garnish of mint leaves. It doesn't get much simpler, and more chill, than this.

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The major "eating" holidays are coming to a fast close after Valentine's day, but that doesn't mean that I'm entertaining at home any less. I still want to serve festive looking desserts to my friends without weighing down their digestion or tempting them to break their New Year's resolutions.

When I make a lighter dessert, of course, I think about calories, but what about flavor, enjoyment, and taste. Aren't these the things we are all looking for in food? Eating locally and in season is another great way to get more enjoyment out of cooking the dishes and desserts you love so. That's why I picked grapefruit for this week's dessert recipe, because it is prime growing season.

I'm a sucker for a graham cracker crust and most store-bought versions are good, but it's so simple to make one yourself. In this recipe, the cinnamon in this crust plays off the tartness without clashing. Kefir is easy to find in your local health food store and has ten probiotic cultures that aren't damaged through freezing.

Get the recipe after the jump.

For a variety of mousse inspirations, from avocado to butterscotch or spinach, check out mousserecipes.com, or AOL food's collection of mousse recipes. Or celebrate today with a classic recipe for chocolate mousse by Michelin-starred chef Raymond Blanc.

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• Chef David Rocco takes on the scourge known as school lunches.
• Yum: merging food and booze, like Wine-Soaked Potato Salad, or the featured recipe: Pumpkin and Coconut Mousse with Candied Ginger.
• Cape Vessey aims to turn the goat cheese naysayers into fans.
• Chef Michael Smith's Lentils with Local Apples.
• Can you crush addiction with wine making? San Patrignano -- a winery in Italy -- thinks so.
• Jean-Georges Vongerichten hits Vancouver.