Frozen white chocolate and raspberry mousse cake, Cooking Tips...July 15, 2004
Hi Y'all,
Another great recipe sent in by one of our members! If you get a
chance, please help us rate it!
Georgette must have thought that I was giving her away for real, she
has been cooking up a storm! :o)
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Recipes Are Rated 1-5 (5 being best!)
Brats with Beer and Onions-Rated 5
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Today's Recipes
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Frozen white chocolate and raspberry mousse cake
Ingredients
CHOCOLATE CRUMB CRUST:
1/2 cup sugar
1 (9 oz.) pkg. chocolate wafer cookies, finely crushed
1/4 cup water
6 tbsp. (3/4 stick) unsalted butter, melted
4 large egg whites, room temperature
MOUSSE:
1 1/2 cups chilled whipping cream
1/2 cup whipping cream
2 1/2 pints baskets raspberries
9 oz. imported white chocolate (such as Lindt), chopped
2 tbsp. creme de cacao liqueur
1 tsp. vanilla extract
Directions
CHOCOLATE CRUMB CRUST:
For crust:
Preheat oven to 325 degrees F. Butter 9 inch springform pan with 2 3/
4 inch high sides. Mix cookie crumbs with butter. Press mixture
evenly over bottom and 1 inch up sides of prepared pan. Bake 6
minutes. Cool on rack.
For mousse:
Bring 1/2 cup whipping cream to boil in heavy medium saucepan. Reduce
heat to low. Add white chocolate and stir until smooth. Pour white
chocolate mixture into large bowl; mix in creme de cacao liqueur and
vanilla extract. Cool white chocolate mixture completely.
Bring sugar and 1/4 cup water to boil in heavy small saucepan over
medium heat, stirring until sugar dissolves. Boil until syrup reaches
238 degrees tilting pan to submerge thermometer tip, about 5 minutes.
Meanwhile, beat 4 egg whites in large bowl until soft peaks form.
Gradually beat boiling syrup into egg whites. Continue beating until
stiff peaks form and meringue is cool. Fold egg whites into white
chocolate mixture in 2 additions.
Beat 1 1/2 cups chilled whipping cream in large bowl to soft peaks.
Fold whipped cream into white chocolate mixture. Pour mousse into
prepared crust.
Cover cake tightly and freeze until firm, at least 5 hours. Cake can
be prepared one week ahead. Store in freezer.
Remove cake from freezer. Using small sharp knife, cut around sides
of springform pan to loosen cake.
Release pan sides. Cover top of cake with raspberries, pressing to
adhere
Contributor : Doubleduceuno-Thanks!
Please rate this recipe under category: Desserts at
Rate This Recipe!
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Questions And Answers From Readers:
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Question: Does anyone have any Cajun recipes using lamb? -AZRiel
Have an answer, let us know! Have a question, please ask!
Still no answer for Azriel...anyone know?
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Cooking Tips:
Make a better chocolate cake by adding a teaspoon of vinegar to your
cake mix.
Don't boil corn for more than 3 minutes. Place the corn directly into
boiling water, and do not add salt. You will find the flavor is much
better than cooking for 10 minutes or more. Corn will never get soft,
no matter how long you cook it-it will only lose its taste
Soak fish in salt water before descaling and the scales will come off
easier.
A quick way to separate frozen vegetables is to pour boiling water
over them through a colander and then add them to your casserole or
pot to finish cooking.
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