Desserts:
Frozen White Chocolate Mousse
Cake with Raspberry Sauce
from
Stop
and Smell the Rosemary...
Recipes and Traditions to Remember
INGREDIENTS FOR CRUST:
1 cup vanilla wafer crumbs
3 tablespoons unsalted butter, melted
INGREDIENTS FOR MOUSE:
6 ounces plus 2 ounces white chocolate, chopped
3/4 cup sugar
1/4 cup water
4 large egg whites
1/8 teaspoon cream of tartar
1-1/2 cups heavy whipping cream, chilled
1 tablespoon Grand Marnier
1 teaspoon vanilla extract
3 tablespoons chopped pistachios
INGREDIENTS FOR RASPBERRY SAUCE:
2 cups fresh or frozen unsweetened raspberries
1/4 cup sugar
2 tablespoons Grand Marnier
TO PREPARE:
Combine crumbs and butter. (Do not use food processor.)
Press evenly into bottom of a 9-inch springform pan. Refrigerate.
Melt 6 ounces white chocolate in top of a
double boiler, stirring until smooth. Cool slightly. Bring
sugar and water to a boil in a small saucepan, stirring until sugar dissolves.
Continue boiling, without stirring, until a candy thermometer reads 238
degrees (soft-ball stage). Beat egg whites and cream of tartar until
soft peaks form. Gradually beat hot sugar syrup into egg whites.
Continue beating until mixture is stiff and glossy, about 3 minutes.
Fold in warm chocolate. Refrigerate chocolate mixture until cool,
but not set, about 5 minutes. Whip cream, Grand Marnier, and vanilla
in a large bowl until soft peaks form. Gently fold cream into chocolate
mixture. Fold in remaining 2 ounces white chocolate. Pour mousse
into prepared crust and smooth top. Freeze until firm, about 6 hours.
Sprinkle with pistachios. Cover with plastic wrap and return to freezer.
Raspberry Sauce: Purée
raspberries in a blender. Strain purée to remove seeds.
Stir in sugar and Grand Marnier. Refrigerate sauce at least 1 hour.
Remove mousse cake from freezer just before
serving. To serve, spoon sauce onto individual plates and place a
slice of cake on each. (Both mousse cake and raspberry sauce can
be prepared up to 3 days before serving.)
SERVES 12
Copyright 1996 The Junior League of Houston, Inc.
All rights reserved.
Visit The
Junior League of Houston web site to purchase copies of Stop
and Smell the Rosemary and other fine cookbooks, or call (713)
627-COOK.
The Junior League of Houston, Inc. is an organization
of women committed to promoting voluntarism, developing the potential of
women and to improving the community through the effective action and leadership
of trained volunteers. Its purpose is exclusively educational and
charitable. All proceeds from League fundraising efforts, including
from the sale of Stop and Smell the Rosemary,
are returned to the community.
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