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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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Members Submitted Recipes Ratings:
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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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