Text 3690, 91 rader
Skriven 2008-03-11 14:11:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: masters 968
===================
 RH> There's still the possiblility of a mismatch, especially if he's
 RH> distracted by hugs from young ladies. (G)

Well, in addition to one pair each of black and brown, there
are tennies and hiking boots, so there are 12 possibilities
of mismatch! (left black, right hiking, etc. etc.).
 
 RH> It was a vanilla skittle, actually a lot of them in a small bag.
 RH> Probably close to a third of the total amount in the bag of candy.
 RH> They could have cut down on the number of them and put more choclate
 RH> pudding ones in. (G)

They also could have covered their bottoms by calling them
"white chocolate flavor."

 RH> We usually buy the Silk chocolate soy milk & Steve makes his own
 RH> either vanilla or plain flavored.  His attempts at chocolate have been,
 RH> for the most part, too beany tasting for me.

Not a huge surprise, as soymilk = BEANS and chocolate = BEANS.
I've been impressed with chocolate Silk, especially the way it
has improved in the last decade (it used to taste like chalk,
and now it tastes almost like chocolate milk from your school
lunch).

Title: Concorde (Chocolate Meringue Cake w/ Choc. Moussse)
Keywords: Desserts, Cakes, Mousse, French, Cordon Bleu

   Concorde (Chocolate Meringue Cake Filled with Chocolate Mousse)
   ===============================================================
                          [SERVES 6]

  CHOCOLATE MERINGUE:

    135 g (4.5 oz) icing sugar
     90 ml (6 tbsp) cocoa powder
      5 egg whites
    150 g (5 0z) caster sugar
      X Few drops vanilla essence

  CHOCOLATE MOUSSE:

    100 g (3.5 oz) plain chocolate, cut into small pieces
     60 g (2 oz) butter
     60 g (2 oz) sugar
      2 egg yolks
      4 egg whites
      X Icing sugar for dusting
      X Butter, softened, for baking sheet

  EQUIPMENT: 2 piping bags, large plain icing tube, medium plain icing
             tube

  Preheat oven to 225 F.

  Brush 2 baking sheets with butter and cover with parchment. Cut an oval
  template about 8" x 5" from a thin sheet of cardboard. Use the template
  to trace 2 ovals on one of the sheets and one on the second. Leave
  room on the second baking sheet free for strips of meringue.

  Sift together the icing sugar and the cocoa powder. Beat the egg
  whites to soft peaks. Beat in the sugar and continue until stiff
  peaks form. Fold in the icing sugar-cocoa mixture and vanilla.
  Use a piping bag with the large plain tube to pipe the meringue
  to fill each traced oval, starting in the center and working out
  in a spiral. Fit another piping bag with the medium plain tube and
  pipe long thin strips on the second baking sheet, leaving about 1"
  between each. Bake for at least 2 hours, until the meringue is crisp
  and dry. Cool and peel off the paper.

  Slowly melt chocolate and butter together with 45 ml (3 T) of the
  sugar. Remove from heat and stir in the egg yolks. Beat egg whites
  to soft peaks. Gradually beat in the remaining sugar until stiff peaks
  form. Whisk part of the egg whites into the chocolate mixture. Gently
  fold this into the remaining egg whites with a metal spoon.

  Spread a thin layer of filling over 1 meringue oval. Place a second
  oval on top and spread it with filling. Top with the third meringue
  and spread the top and sides with mousse. Cut the meringue strips
  into 2.5 cm (1 inch) lengths with a serrated knife and use to
  decorate the. Sift icing sugar over the top. Cover and refrigerate
  for 2 hours before serving.

  Adapted from a recipe that originally bore the following note:
  copyright (c) 1991 Le Cordon Bleu

-End Recipe Export- Log: Captain S.Lefkowitz (S.S. Mein Kind)

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