Saugatuck, Michigan


Three Mousse Recipes from Wickwood's Kitchen

We love mousse anytime. One at a time or in clusters. It’s great for dessert, tea time of even for breakfast. Why not? Anything goes these days but in fact, Sheila and I met over serving mousse at a Press Breakfast I was giving for Oleg Cassini and we were in sync from then on. Today, we often serve it as a surprise for Breakfast at Wickwood, but it certainly dazzles as the grand finale for any meal.

"Sometimes a girl's gotta have some mousse." --- Carrie Underwood


The refreshing zip of creamy lime is the perfect way to conclude a Holiday dinner...and in a light cool mousse it soothes the soul.

• 8 tablespoons (1 stick) unsalted butter
• 5 eggs 1 cup sugar
• Ύ cup fresh lime juice (6 or 7 limes)
• Grated zest of 5 limes
• 2 cups heavy cream, chilled

1. Melt the butter in the top of a double boiler over simmering water.
2. Beat the eggs and sugar in a bowl until light and foamy. Add the mixture to the melted butter. Cook gently, stirring constantly, until the mixture becomes a custard, about 8 minutes. Do not overcook or the eggs will scramble.
3. Remove the custard from the heat and stir in the lime juice and grated zest. Cool to room temperature.
4. This step is unorthodox but crucial. Using an electric mixer, whip the chilled cream until very stiff - almost, but not quite, to the the point where it would become butter.
5. Stir the lime custard into the whipped cream until just incorporated. Pour into 8 individual serving glasses or a serving bowl. Chill for at least 4 hours.

8 portions

"My wife can't cook at all. She made mousse for dessert and
an antler got stuck in my throat."  --- Rodney Dangerfield


Brighten the flavor of off-season strawberries by letting them sit at room temperature for 24 hours and then making them sparkle with the snap of lemon and Cointreau. Yummy!

• 2½ pints strawberries, stemmed, washed, and drained
• 2 tablespoons fresh lemon juice
• 1 tablespoon unflavored gelatin
• 6 tablespoons boiling water
• 2 eggs yolks
• 2/3 cup sugar
• 2 tablespoons Cointreau
• 2 cups heavy cream, chilled
• Additional whole strawberries, for garnish

1. Combine the strawberries, lemon juice, and gelatin in a food processor. Purιe until smooth. Carefully pour in the boiling water and process again, briefly. Let the mixture cool to room temperature.
2. Beat the egg yolks and sugar together until pale yellow and thick. Whisk in the Cointreau and beat for another minute. Pour the egg mixture into the top of a double boiler set over simmering water and stir until slightly thickened and hot to the touch. Cool to room temperature.
3. Combine the strawberry and egg mixtures and chill until just beginning to set.
4. Whip the cream to soft peaks and fold gently into the chilled mousse mixture. Spoon into 8 to 10 individual dessert glasses or a serving bowl. Chill for at least 4 hours. Garnish with the whole strawberries before serving.

8 to 10 portions

"My favorite dish is mocha mousse. It's like heaven on earth."
                                                                          --- Alton Brown


The intrigue of coffee and chocolate in a light and lovely creamy cloud is the perfect finale for a meal.

• 1/3 cup sugar
• 6 tablespoons prepared espresso or strong coffee
• 6 ounces semisweet chocolate
• 4 tablespoons light cream
• 3 egg whites
• 1½ cups heavy cream, chilled

1. In a heavy saucepan, dissolve the sugar in the coffee over medium heat. Set aside.
2. In the top of a double boiler set over simmering water, slowly melt the chocolate. When melted, whisk in the light cream and the coffee mixture, stirring until smooth. Cool.
3. Beat the egg whites to soft peaks. Gently fold in ½ cup of the chocolate mixture. Pour this mixture back into the chocolate mixture, folding gently. Beat the chilled cream to soft peaks and fold in gently until totally mixed.
4. Pour into 8 individual dessert glasses or a large serving dish, and chill for 4 hours.

8 portions



The Inn


Wickwood Inn
510 Butler Street • Saugatuck, Michigan 49453-1019
Telephone: (269) 857-1465 or 1-800 385-1174