Text 16575, 55 rader
Skriven 2008-11-18 10:03:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av LEE LOFASO
Ärende: Food Containers 229
===========================
 LL> I know how.  Use copper cookware.  And not just for making scrambled
 LL> eggs.  Use for all cream- and egg-based sauces. Those sauces come out
 LL> so much creamier, the difference is astounding!  And the taste.  Oh,
 LL> how wonderful the taste.

Just wanted to point out that in fact the minute amount of
copper that improves egg whites (look in any French cookbook
of the last millennium) doesn't do any harm, but adding more
than a pinch of cream of tartar or lemon juice might cause
enough leachate to give a diner a mild overdose.

 LL> Do not cook chili in a copper pot.

Or an iron one for that matter.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Kit's Chocolate Mousse
 Categories: Desserts, Chocolate
   Servings: 12

     18 oz Semisweet chocolate
      6    Eggs
      2 tb Creme de cacao
      2 c  Heavy cream; well chilled
      2 tb Confectioner's sugar
      1 tb Vanilla extract

  1.  Melt the chocolate over hot water. Let it cool until only warm. 2.
   While the chocolate cools, whip the cream until it forms medium-stiff
  peaks. Do not overbeat or the mousse will lose some of its smooth, light
  texture. 3.  Separate 4 of the eggs and set the whites aside. Combine yolks
  with the 2 remaining whole eggs in the bowl of an electric mixer. Beat
  until eggs are thick and lemon colored, around 5 minutes. While the yolks
  are beating, place the 4 egg whites in a clean copper or stainless steel
  bowl and whisk, preferably by hand, until the whites start to stiffen.
  Sprinkle on the confectioners' sugar and beat until you have firm peaks. 4.
  Working quickly, add the cooled melted chocolate and a scoop of the whipped
  cream to the egg yolks. Stir until smooth, then add the remaining cream.
  When it is fully incorporated, add the liqueur and vanilla, then fold in
  the whites until just blended. 5. This mousse can be poured into small
  individual serving dishes or into 1 larger dessert dish. Chill at least 4
  hours before serving. (Chilling it overnight intensifies the flavor.) The
  mousse may be frozen for up to 2 weeks. Remove from the freezer and let it
  sit in the refrigerator overnight before serving. VARIATION: Make a Brownie
  Cookie Crust from the Brownie Cookies recipe, then fill it with the mousse.
  Chill for 4 hours, then pipe whipped cream on top.

  Source unknown

MMMMM

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