Best Sour Cream Mousse Recipes

Avocado Sour Cream Mousse image

Yield Makes 12 to 16 hors d'oeuvre servings, or about 3 1/2 cups mousse

Number Of Ingredients 11

2 1/4 teaspoons unflavored gelatin (from a 1/4-ounce envelope)
1/2 cup cold water
2 firm-ripe California avocados (1 pound total), quartered, pitted, and peeled
1 1/2 cups sour cream
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon grated onion
1 teaspoon salt
1/4 teaspoon white pepper
Accompaniment: crackers
Special Equipment
a 3 1/2- to 4-cup ceramic, plastic, nonstick, or stainless steel mold

Steps:

Sprinkle gelatin over cold water in a small heavy saucepan and let soften 1 minute. Cook over low heat, 1 to 2 minutes, then remove from heat.
Coarsely mash avocados with a fork in a large bowl. Stir in gelatin mixture along with remaining ingredients until combined well.
Pour mixture into lightly oiled mold and chill, covered tightly with plastic wrap, until firm, at least 4 hours.
Run tip of a thin knife between mold and mousse. Tilt mold sideways and tap side of mold against a work surface, turning it, to evenly break seal and loosen mousse. Keeping mold tilted, invert a plate over mold, then invert mousse onto plate.

Sour Cream Mousse image

Provided by Ri3603

Categories Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups sour cream
1 cup sugar
1 tablespoon rum
vanilla
1 envelope unflavored gelatin
1/4 cup cold water
1 cup heavy cream, whipped

Steps:

Beat sour cream, sugar, rum and vanilla utnil thick and frothy.
Soften gelatin in the 1/4 cup cold water about 5 minutes, then set over hot water until completely dissolved.
Beat quickly into sour cream mixture, wich should be almost room temperature now.
When gealtin is throughly beaten into cream, fold whipped cream under.
Pour into glass dishes and chill until set.
Serve with fresh fruit.

Lemon-Sour Cream Mousse image

Provided by LAURIE

Categories Dessert

Time 36m

Yield 8 serving(s)

Number Of Ingredients 9

2/3 cup sugar
2 lemons, juice and zest of, grated
1/2 cup ice water
2 (1/4 ounce) packages unflavored gelatin, packets
6 egg whites
1/4 teaspoon salt
8 ounces cream cheese, softened
2 cups sour cream
of fresh mint (to garnish)

Steps:

Pour the sugar into a medium bowl.
Using your fingers work the zest into the sugar,.
Pour the ice water into separate bowl and sprinkle the gelatin over the top.
When the gelatin has soaked through, microwave on low for 1 minute. (Don't let the mixture boil or it won't be usable).
Beat the egg whites with the salt in a large bowl until stiff but not dry.
Add the lemon sugar mixture 1/3 at a time and beat into a glossy meringue.
Beat In the gelatin and the lemon juice until well blended.
Cover and refrigerate until set about 10 minutes.
Lightly oil a 2 quart mold or 8 individual molds.
Beat the cream cheese and sour cream until light and fluffy.
Gently fold the cream cheese mixture into the chilled meringue mixture, thoroughly.
Pour the mousse into the mold(s).
Cover with plastic wrap and refrigerate at least 2 hours,.
Serve cold, garnished with mint and berries.