Comments on: On a misunderstood mousse and the girl who loved it anyway

By: Sweet Hearth

Sweet Hearth — Sun, 21 Nov 2010 19:13:03 +0000

I've been planning to make this for a few weeks already, and I finally did last night, letting it sit in the fridge overnight to cool down. Well, I just took it out, ready to give it over to my ice cream machine, and I have to say, it took all my will power to freeze it and not just dish it out as mousse right now! It's freezing as I write this, and I keep making excuses to walk by, sticking my nose in to inhale the deep, rich aroma, and then sticking a spoon in…just to make sure it's going all right 🙂 Thanks for the recipe!!

By: Anna

Anna — Thu, 18 Feb 2010 22:09:30 +0000

You should name it Moussecream...and let the jokes run wild :D

It looks scrumptious!

By: margrocks

margrocks — Fri, 29 Jul 2005 03:50:00 +0000

you’re probably right. altho’ the idea of a bicoastal ice cream maker is intriguing…an ice cream maker more well-traveled, sadly, than i. ah well…think i found one on craigslist for $20. cheaper than the shipping alone…

By: Molly

Molly — Thu, 28 Jul 2005 22:54:00 +0000

Jessie, it's lovely to meet you. I too have let a few moans eek out while thinking about this mousse, so you're not alone. And tell your housemate that when it comes to this kind of porn, I'm happy to provide.And violet, thank you! So sweet.And margrocks, hmm, well, after I posted that comment, I thought, "Wow, what if she really takes me up on it? That could get <>expensive<>, all that back-and-forth shipping!" Hmph. For now, I think we should both hit eBay and find little cheap-but-good ones to cram into our tiny respective apartments...

By: margrocks

margrocks — Thu, 28 Jul 2005 19:38:00 +0000

molly – i’m up for a x-country ice cream maker time share if you are…

By: violet

violet — Thu, 28 Jul 2005 01:28:00 +0000

oh… that post was beautiful. adding the link to your blog to my favourites.

By: Jessie

Jessie — Tue, 26 Jul 2005 15:31:00 +0000

I think I was just moaning out loud. The guy who shares my office is mildly disturbed.Molly, I find myself talking about you like we’re friends. You’ve become quite the trusted recipe source, and I can’t wait to go home & share this one. My housemate is very appreciative–this is a woman who refers, without exaggeration, to the newest issue of Tastes of Italia as her “porn”. Hedonism is highly valued in our house.

By: Molly

Molly — Mon, 25 Jul 2005 18:53:00 +0000

Clare Eats, that chocolate <>is<> so good! I hope you get to give it a go. It's nobody's chocolate ice cream, but that's more than okay--I'd prefer this anyday.Margrocks, I need to get my paws on an ice cream maker too. Maybe we should do a cross-country time-share?Zarah Maria, thank you! You're too much, m'dear!And McAuliflower, yes, "quirky" is a good word for this recipe! It's not the quickest, easiest in the land, but it's well worth it. The complexity of flavor--not to mention the texture--is enough to inspire a lot of bowl-licking.

By: McAuliflower

McAuliflower — Sun, 24 Jul 2005 02:34:00 +0000

What a quirky fussy little recipe! Caramleizing the sugar syrup is an interesting step that you don’t see all to often when one isn’t making caramel. Hmmm, she says as she contemplates her evening cooking plans…

By: Zarah Maria

Zarah Maria — Fri, 22 Jul 2005 22:05:00 +0000

I scrolled straight down to the picture – just to see what to expect – then I hurried back to read the entire post ’cause I had to know the ENTIRE story behind something that looked so awfully good! Oh yum. Oh yum. Oh yum. You (and Jennifer) did it again Molly! And I’m still in love with your writing – I just can’t decide if I love that or your food the most, tee-hee!:-)