Text 40620, 99 rader
Skriven 2010-08-02 06:09:00 av Dave Drum (43403.cooking)
Ärende: SF Gate 059
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Strawberry White Chocolate Mousse Cake
 Categories: Fruit, Cakes, Desserts, Chocolate
      Yield: 6 servings
 
MMMMM----------------------CHAMPAGNE SYRUP---------------------------
      1 c  Water
    1/2 c  Sugar
    1/2 c  Good quality Champagne

MMMMM-------------------WHITE CHOCOLATE MOUSSE------------------------
      9 oz Valrhona white chocolate;
           - fine chopped *
      6 tb Water
  1 1/2 c  Heavy cream
    1/2 ts Vanilla

MMMMM--------------------------ASSEMBLY-------------------------------
  1 1/2 c  Diced sponge cake or pound
           - cake, in 1/2-inch cubes
      1 c  Diced fresh strawberries

MMMMM-------------------CHAMPAGNE STRAWBERRIES------------------------
    1/4    Fresh vanilla bean
           - (preferably Tahitian)
      2 tb Sugar
     10    Organic strawberries;
           - quartered
      5 tb Champagne syrup
 
  From Marisa Churchill. You can use a favorite recipe for a
  chiffon sponge cake, or buy a prepared pound cake for this
  dessert. Whatever Champagne you use, stop up the bottle and
  serve the rest as an aperitif on the night you serve this
  dessert.
  
  Champagne syrup: Combine water and sugar in a pot. Gently
  bring to a boil. Cook until sugar has dissolved. Remove
  from heat. Let cool to warm, then add Champagne. Let cool
  completely. Cover and refrigerate. (You will need only
  about one third of the syrup; the remainder tastes great
  over sliced strawberries.)
  
  White chocolate mousse: Combine chocolate and water in
  top of a double boiler over simmering water. Whisk
  constantly until chocolate is partially melted. Remove
  from heat and whisk until chocolate is completely melted
  and smooth. Let cool to 85ø-90ø. Meanwhile, whip cream
  until it is almost to the soft-peak stage; it should be
  fluffy, barely beginning to hold its shape and should
  still flow to the side when bowl is tilted. Fold in
  vanilla.
  
  Once chocolate has cooled — it should feel slightly cool
  when dabbed on your lip — fold in whipped cream. Mousse
  will seem runny but will set up in refrigerator. Chill
  for at least 1 hour.
  
  To assemble: For each serving, place about 1/4 cup diced
  cake in bottom of a large wine glass. Drizzle about 1
  tablespoon Champagne syrup over cake. Place a large
  spoonful of mousse on top of cake, then enough diced
  strawberries to partially cover top. Fill remainder of
  glass with mousse. Cover with plastic wrap and refrigerate
  overnight. Champagne strawberries: Split vanilla bean
  lengthwise, scrape out seeds and mix with sugar. Just
  before serving, toss vanilla sugar with strawberries.
  Add syrup. Set aside for 5 to 10 minutes.
  
  To serve: Spoon some of the strawberries and their liquid
  over mousse in each glass.
  
  Serves 6
  
  Note: Valrhona white chocolate is sold at some Whole Foods
  markets and at Rainbow Grocery in San Francisco. If using
  Callebaut and Ghirardelli brands, reduce the chocolate
  amount to 6 ounces and the water to 4 tablespoons.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 20 March 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... All you need is love. But, a little chocolate now and then doesn't hurt.
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