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Writer's pictureMitchel Pearson

Hot Cross Bun Mousse

Updated: Apr 11, 2019

Everybody knows that Easter is when we all get an excuse to eat chocolate but i have always loved a toasted hot cross bun with butter. Nothing at Easter beats it and now shops bring them out months before Easter we get to enjoy them more. So I decided to try put a spin on them and turn a Easter favourite into a mousse. Hope you enjoy!



Hot cross buns have a unique taste so as soon as you take a bite i wanted you to be able to close your eyes and picture your eating a really good hot cross bun. I think I have achieved that goal as my first mouthful I was smacked in the face with that unique mix of spices and sweetness you get when you enjoy this Easter treat. Its a slightly dense mousse but doesn't detract from its taste and is perfect for mousse cakes as well as a dessert as it holds it shape well. So instead of having your same old Easter snack, transform it into a creative dessert that is sure to impress your family and friends.



All it takes is 6 simple ingredients, eggs are missing from the photo above if you thought I cant count... haha. Whittakers Chocolate works best as it melts great and is not overly sweet, which helps when it comes to making desserts and its made in New Zealand so you cant go wrong.



Tear the hot cross buns into small chunks as it makes it easier for them to absorb some cream and soften up making it easier to puree.



It doesn't look the best but trust me it will taste awesome. This is what it looks like once it has come to the boil and is ready to puree.



Your puree should look like this, a smooth (apart from some little fruit bits) , thick yummy puree. Taste it as if if sticks to your mouth almost like peanut butter and stick blender is struggling add more cream bit by bit until its not so thick and not so stodgy.



Add in your chocolate and gelatine and heat until smooth.



Make a Italian meringue and fold through the puree mixture as this will help lighten the mousse so it is not so heavy. Then all that's left is folding in whipped cream and the rest is history.



As a little extra garnish, I tore up an extra hot cross bun into really small pieces and toasted in the oven until crispy. Crush into a coarse crumb and sprinkle on top. Helps add the bit extra and looks awesome as well as giving a great crunch. Hope you enjoy, so who's cooking?



HOT CROSS BUN MOUSSE

Serves 5-7


Ingredients:


162g Hot cross buns (broken into small chunks)

374g Cream

2 Tbsp Powdered gelatine

200g cream

80g white chocolate, broken into pieces

1 quantity of Italian meringue (Recipe Below)


Italian Meringue

4 Egg whites

3/4 cup Sugar

3/4 cup Water


For Italian meringue, Place the sugar and water into a saucepan and heat until 118c. Meanwhile add egg whites to a bowl of an electric mixer fitted with a whisk attachment and whisk on low speed until slightly frothy. Once it reaches 118c, remove from the heat and slowly pour down the side of the mixer bowl while the mixer is still running on low speed until all the sugar syrup is added. Increase the speed to high and whip until thick and glossy.


Add hot cross buns, 374g cream and sugar to a saucepan. Heat the saucepan over medium heat and bring to the boil, mixing to dissolve the sugar.

Remove from the heat and allow the hot cross buns to absorb some of the cream and soften. While cream is still slightly warm, puree hot cross buns and cream with a stick blender until smooth.

Add the gelatine and chocolate to the puree.

Place saucepan back on stove over a low heat and gently melt the chocolate and dissolve the gelatine, stirring constantly to prevent puree from sticking to the bottom of the saucepan.

Remove from the heat and allow to cool slightly. Meanwhile whip remaining cream to stiff peaks.

Pour cooled hot cross bun puree into whipped cream and fold to combine.

Gently fold in the Italian meringue as this will help lighten the mousse.

Pour into glasses and refrigerate until set, about 2 hours or pour into moulds and freeze until firm.

As a garnish, tear up an extra hot cross bun into small chunks and place on a baking tray lined with baking paper and place into a 180c oven for about 5 minutes or until golden and crispy. Remove from the oven and cool. Once cooled crush into a coarse crumb and just before serving sprinkle over the top of mousse's to add a nice crunch and boost the hot cross bun flavour.

Serve and enjoy.

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