The Everything Big Book of Fat Bombs: 200 Irresistible Low-Carb, High-Fat Recipes for Weight Loss the Ketogenic Way - Viveca Menegaz (2016)
Chapter 11. Savory Mousse
Cilantro Mousse
A fresh, tangy, creamy flavor that is totally delicious. Great to pair with the Parmesan Vegetable Crisps (see recipe in Chapter 10).
Prep Time: 6-12 hours
Cook Time: 0 minutes
Ingredients
Serves 6
2 teaspoons powdered unflavored gelatin
2 tablespoons water
1 ounce sour cream
1 ounce goat cheese, softened
2 tablespoons mayonnaise
3 tablespoons finely chopped fresh cilantro
1⁄2 jalapeño pepper, seeded and finely chopped
1 teaspoon lime juice
1⁄8 teaspoon garlic salt
Get Clean with Cilantro
Cilantro is highly noted for its ability to act as a natural cleansing agent. The chemical compounds in cilantro bind to toxic metals such as mercury and help remove them from the body. Cilantro also acts as a strong antioxidant and may reduce the risk of heart disease.
1. In a cup, sprinkle gelatin over water and let sit 5 minutes.
2. In a small food processor, mix softened gelatin with remaining ingredients and process until a smooth cream is formed, about 30 seconds.
3. Pour mixture in a large enough mold to hold everything.
4. Refrigerate at least 6 hours or overnight.
5. When ready to eat, dip mold into bowl of hot water to dislodge mousse from container. You can also insert a knife gently between mousse and mold.
6. Invert over a plate and serve.
Per Serving
Calories: 66
Fat: 6g
Protein: 2g
Sodium: 97mg
Fiber: 0g
Carbohydrates: 1g
Sugar: 0g
Creamy Crab Mousse
This recipe will make a great impression on the guests at your dinner party … and they will never know you are serving them a fat bomb.
Prep Time: 6-12 hours
Cook Time: 8 minutes
Ingredients
Serves 4
1 teaspoon powdered unflavored gelatin
2 tablespoons water
1 ounce cream cheese
1 ounce sour cream
2 tablespoons mayonnaise
2 ounces canned crabmeat, drained
1 tablespoon minced green onion
1 tablespoon minced celery
1⁄8 teaspoon garlic salt
1⁄2 teaspoon lemon juice
1⁄8 teaspoon freshly ground black pepper
1. In a cup, sprinkle gelatin over water and let sit 5 minutes.
2. In a small saucepan over medium-low heat, melt cream cheese with sour cream. Once melted, add gelatin and mix with a wire whisk until well incorporated.
3. Remove from heat and let cool about 5 minutes.
4. In a medium bowl, mix cream and gelatin with remaining ingredients, blending well.
5. Place crab and cream mixture into a cup-sized mold.
6. Refrigerate at least 6 hours or overnight.
7. When ready to eat, dip mold into bowl of hot water to dislodge mousse from container. You can also insert a knife gently between mousse and mold.
8. Invert over a plate and serve.
Per Serving
Calories: 103
Fat: 9g
Protein: 4g
Sodium: 191mg
Fiber: 0g
Carbohydrates: 1g
Sugar: 1g
Creamy Olive Mousse
A wonderful smooth and salty cream that can pair great with any of the cheese crisps in Chapter 10.
Prep Time: 6-12 hours
Cook Time: 0 minutes
Ingredients
Serves 4
1 tablespoon powdered unflavored gelatin
2 tablespoons hot water
12 large kalamata olives, pitted
4 ounces cream cheese
1⁄4 teaspoon dried parsley flakes
1⁄8 teaspoon red chili flakes
1. In a cup, dissolve gelatin in water and let sit 5 minutes.
2. In a small food processor, add olives, cream cheese, parsley, chili flakes, and softened gelatin and blend until a very smooth cream is formed.
3. Place mixture in a small serving bowl.
4. Refrigerate at least 6 hours or overnight.
5. Can be refrigerated up to 1 week.
Per Serving
Calories: 108
Fat: 10g
Protein: 3g
Sodium: 94mg
Fiber: 0g
Carbohydrates: 3g
Sugar: 1g
Gorgonzola Mousse
If you like the pungent flavor of blue cheese, this mousse will quickly become one of your favorites!
Prep Time: 45 minutes
Cook Time: 5-7 minutes
Ingredients
Serves 4
4 ounces Gorgonzola
1 teaspoon powdered unflavored gelatin
1⁄2 cup plus 2 tablespoons heavy whipping cream
1⁄8 teaspoon freshly ground black pepper
1. Chill a small mixing bowl in the refrigerator.
2. In a small saucepan over medium-low heat, add Gorgonzola and stir until fully melted, about 5 minutes. If clumps remain, you can use an immersion blender to smooth, then remove from heat.
3. Dissolve gelatin in 2 tablespoons cream.
4. Add gelatin to Gorgonzola and mix until well blended.
5. In chilled small bowl, whip 1⁄2 cup whipping cream with a hand mixer until stiff peaks form.
6. With a spatula gently fold whipped cream into Gorgonzola.
7. Fill 4 small glasses with mixture and serve with a spoon.
8. Can be refrigerated up to 1 week.
Per Serving
Calories: 234
Fat: 22g
Protein: 7g
Sodium: 522mg
Fiber: 0g
Carbohydrates: 2g
Sugar: 0g
Parmesan Mousse
A great mousse to eat by itself or on a cucumber slice. Simple but extremely tasty.
Prep Time: 3 hours 10 minutes
Cook Time: 8 minutes
Ingredients
Serves 6
2 tablespoons olive oil
1 medium clove garlic, finely minced
1 tablespoon chopped green onion
1 cup heavy cream
1 cup grated Parmesan
Hot or Cold?
This recipe can be made into a mousse or a hot dip. To turn into a hot dip, place mixture in a small baking dish. Bake at 350°F for 15 minutes until bubbly and browned. Serve with sliced cucumbers or carrots.
1. In a medium heavy-bottomed saucepan, heat olive oil over medium heat. Add green onion and garlic and cook until brown and crispy, about 3 minutes.
2. Add cream and cheese, lower heat, and simmer another 2 minutes, stirring.
3. Remove pot from heat and strain contents though a wide sieve into a bowl so onion solids get filtered out.
4. Let cream come to room temperature, then refrigerate at least 3 hours.
5. Remove from refrigerator and whip with an electric mixer until light and fluffy.
6. Serve immediately.
Per Serving
Calories: 251
Fat: 24g
Protein: 7g
Sodium: 270mg
Fiber: 0g
Carbohydrates: 2g
Sugar: 0g
Salmon Mousse
This is another recipe you will be proud to serve to your guests—it will make a big impression without a lot of effort on your part. Who said fat bombs can’t be shared?
Prep Time: 45 minutes
Cook Time: 0 minutes
Ingredients
Serves 6
11⁄2 ounces smoked salmon
4 tablespoons mascarpone
2 tablespoons sour cream
1 large hard-boiled egg yolk, put through a fine-mesh strainer
1⁄2 tablespoon fresh lemon juice
1 ounce finely chopped chives, plus more for garnish
1⁄4 teaspoon sea salt
1⁄4 teaspoon freshly ground black pepper
2 tablespoons cold whipping cream
6 thin slices cucumber
1. Chop salmon finely with a sharp knife.
2. In a small bowl, beat mascarpone and sour cream with an electric mixer until smooth. Place a second small bowl in refrigerator to chill.
3. Add egg yolk and lemon juice to mascarpone mixture.
4. Add salmon, chives, salt, and pepper to mascarpone mixture and stir well.
5. In previously chilled bowl, whip whipping cream with the electric mixer until stiff peaks form.
6. With a spatula gently fold whipped cream into salmon mixture.
7. Fill 6 small glasses with mixture and serve with a spoon and a slice of cucumber.
8. Can be refrigerated up to 1 week.
Per Serving
Calories: 124
Fat: 7g
Protein: 5g
Sodium: 208mg
Fiber: 2g
Carbohydrates: 12g
Sugar: 6g
Salmon Sushi Mousse
If you love sushi, this will become your favorite fat bomb. It’s super quick and easy to make anytime when that urge for sushi hits.
Prep Time: 8 minutes
Cook Time: 0 minutes
Ingredients
Serves 6
2 ounces smoked salmon, roughly chopped
2 ounces cream cheese
2 teaspoons wasabi paste
1 teaspoon coconut aminos
6 seaweed snack sheets
Wasabi Paste
Wasabi is a plant in the same family as horseradish, which is used in Japanese cuisine to accompany sushi dishes. The flavor is similar to horseradish, with a particular pungency that is mainly felt in your nose. Wasabi can be bought in powder and mixed with water to form a paste, or you can buy it directly in paste form ready to use.
1. In a small food processor, add smoked salmon, cream cheese, wasabi, and coconut aminos and blend well until a smooth cream forms.
2. Place 1 tablespoon mixture over each seaweed snack sheet, then roll into a little roll.
3. Serve immediately.
Per Serving
Calories: 50
Fat: 4g
Protein: 3g
Sodium: 186mg
Fiber: 0g
Carbohydrates: 2g
Sugar: 0g
Shrimp Mousse
Dairy-Free
This recipe makes a great party dish. Just serve with cucumber slices instead of crackers!
Prep Time: 6-12 hours
Cook Time: 0 minutes
Ingredients
Serves 4
1⁄2 tablespoon powdered unflavored gelatin
2 tablespoons hot water
1⁄2 cup chopped cooked shrimp
4 ounces coconut cream
1⁄2 cup mayonnaise
1 tablespoon chopped green onion
1 tablespoon finely chopped celery
Benefits of Shrimp
Shrimp is an unusually concentrated source of the carotenoid astaxanthin, which acts as an antioxidant and an anti-inflammatory agent. Shrimp is also an excellent source of the mineral selenium.
1. Dissolve gelatin in hot water and let sit 5 minutes.
2. In a small food processor, add shrimp, coconut cream, mayonnaise, and softened gelatin and blend until a very smooth cream is formed.
3. Move cream from food processor to a bowl, add green onion and celery, and mix well.
4. Place shrimp mixture in a cup-sized mold.
5. Refrigerate at least 6 hours or overnight.
6. When ready to eat, dip mold into bowl of hot water to dislodge mousse from container. You can also insert a knife gently between mousse and mold.
7. Invert over a plate and serve.
Per Serving
Calories: 329
Fat: 7g
Protein: 7g
Sodium: 233mg
Fiber: 0g
Carbohydrates: 16g
Sugar: 15g
Smoky Deviled Eggs with Riga Sprats Mousse
Dairy-Free
A different take on the usual deviled eggs. This one is chock-full of good fats and quality protein.
Prep Time: 3 hours 10 minutes
Cook Time: 0 minutes
Ingredients
Serves 4
1 teaspoon powdered unflavored gelatin
2 tablespoons hot water
2 ounces smoked Riga Sprats, drained
2 large hard-boiled eggs, peeled, halved, yolks separated from whites
2 tablespoons olive oil
1⁄4 teaspoon Tabasco
1⁄4 teaspoon sweet paprika
Riga Sprats
You may never have heard of Riga Sprats, as they are a delicacy imported from Latvia. They are a kind of small, oily fish (Sprattus sprattus) from the same family as the sardine. Riga Sprats are smoked and preserved in oil. They are tender and flavorful and make the perfect base for a fat bomb!
1. Dissolve gelatin in hot water and let sit 5 minutes.
2. In a small food processor, add sprats, egg yolks, softened gelatin, olive oil, and Tabasco and blend well until a smooth cream forms.
3. With a spoon, fill mousse into holes of egg whites.
4. Sprinkle with paprika.
5. Refrigerate at least 3 hours before serving.
Per Serving
Calories: 120
Fat: 11g
Protein: 6g
Sodium: 51mg
Fiber: 0g
Carbohydrates: 0g
Sugar: 0g
Spiced Creamy Chicken Liver Mousse
Dairy-Free
You might not be a big fan of liver, but this recipe could change your mind. The flavor is subtle and creamy and easy to enjoy even for picky eaters.
Prep Time: 6-12 hours
Cook Time: 7 minutes
Ingredients
Serves 2
3 tablespoons coconut oil, divided
6 ounces fresh chicken livers, cleaned and dried
1⁄4 teaspoon allspice
1⁄4 teaspoon nutmeg
1⁄8 teaspoon ground cloves
4 ounces coconut cream
2 tablespoons coconut milk
1⁄8 teaspoon orange zest
1⁄8 teaspoon sea salt
1 cup cucumber slices
Choosing Your Meats
Whenever possible, choose high-quality meats such as grass-fed beef and free-range, organic chicken. These animals are allowed to eat food that is a part of their natural diet, rather than being force-fed grains and other foods that they are not biologically designed to eat. Animals that consume their natural diet are better for you nutritionally.
1. In a large heavy-bottomed skillet over medium heat, melt 1 tablespoon coconut oil.
2. Add chicken livers and sauté on high heat on one side without turning until browned on the bottom, about 2 minutes.
3. Flip livers and sprinkle with allspice, nutmeg, and cloves. Sauté until browned, about 3 more minutes.
4. Remove livers from heat and let cool 10 minutes.
5. In a food processor, add chicken livers with all the cooking oil, remaining coconut oil, coconut cream, coconut milk, orange zest, and salt and blend well until a smooth cream forms. For best results use a high-powered blender so the resulting cream will be very smooth.
6. Pour liver cream into 2 ramekins and refrigerate at least 6 hours or overnight.
7. Serve with a spoon and cucumber slices.
Per Serving
Calories: 518
Fat: 37g
Protein: 16g
Sodium: 231mg
Fiber: 1g
Carbohydrates: 33g
Sugar: 30g