Hello friends, I have a treat for you today – an edible one just in time for Easter. My friend Matthew Mead, stylist, author, home decor design expert, and former style editor of Country Home magazine sent me this creative and simple idea to share with you for serving a sweet dessert on Easter Sunday. It’s Bunny Ears Mousse!
Please welcome back Matthew Mead and his recipe for Bunny Ears Mousse.
“I am a huge fan of innovation and a bigger fan of Trader Joe’s. I am always out looking for new ideas that are quick, simple and eye catching to bring to the dining room. This Easter I am making these charming mousse cups inspired by Palmiers Cookies that look just like bunny ears. With a few pantry supplies and some creativity you can create these adorable desserts yourself.
You Will Need: Two packages of mousse mix, select from white chocolate, vanilla, or milk chocolate (we used Dr. Oetker brand) and prepare according to package directions; 2 recipes of whipped cream, prepared (see below); angel hair pasta; mini marshmallows; Palmier cookies from Trader Joe’s*; colored icing (optional); jelly beans and sprinkles for garnish (if desired).
*If there is no Trader Joe’s near you, make your own Palmiers ear shaped cookies with several recipes available online.
Ingredients for Whipped Cream
1 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon confectioners’ sugar
To Make Whipped Cream:
In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.
Prepare whipped topping and package of mousse mix. With a spatula fold whipped cream gently into mousse mixture. This is a good time to add icing color in desired shade (we choose orange).
Add and fold gradually is to keep the mixture light and fluffy. Makes 6-8 3/4 cup servings. Keep refrigerated until serving. Stays fresh in the refrigerator in an air tight container for three days.
To assemble the glass:
Cut marshmallow in half and place in the center of the parfait glass. Marshmallow will stick without any other preparation. Break six pieces of angel hair pasta about 2 inches long and place into each side of the marshmallow. Repeat for each glass.
Just before serving fill each glass with mousse mixture and top with cookie in the fashion of bunny ears – add sprinkles if desired and serve immediately. Make with any
color or flavor desired as we did with milk chocolate mousse.”
Thank you so much Matthew for this recipe and creative dessert idea! Your guests will be impressed and how easy is this to make? I love it!
Matthew also has a brand new bookazine out again, I always anticipate the arrival of his publications and this one is yet another one you’ll want to savor. I have read an early copy and I am again in awe of Matthew’s talent.
Matthew is a genius when it comes to upcycling and transforming drab and lifeless rooms into imaginative living spaces with easy to find objects and vintage treasures. His newest recycling and repurposing ideas come together in an expansive book, Matthew Mead’s Recycled Style, which will be released in stores and online April 1, 2013.
In Recycled Style, Mead invites the reader inside his inspired New Hampshire studio, where favorite products and style tips are paired with step-by-step “how-to” shots.
Fresh decorating ideas featuring well-known and admired designers and style leaders are shared with Mead’s instructions for how to see the potential in what is easy to find and enjoyable to transform.
Purchase Matthew Mead’s Recycled Styleon Amazon here!
256 pages of full color home decorating inspiration to enjoy and plenty of ideas that you can easily replicate – well done yet again Matthew!