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    Chocolate-0range Silk Mousse


    Source of Recipe


    net

    List of Ingredients





    Chocolate-0range Silk Mousse


    Makes 5 servings, about 1/2 cup each.
    Prep Time: 30 Minutes
    Start to Finish: 1 1/2 Hours
    To Make Ahead: The Mousse will keep, covered, in the refrigerator for up to 2 days
    Ease of Preparation: Easy

    Intense, heavenly chocolate is all you'll think about when you taste this dessert, though it's packed with all the good things found in tofu. Make sure the tofu is gossamer-smooth before adding the chocolate mixture.

    1 12.3-ounce package reduced-fat silken tofu (1 1/2 cups)
    3 ounces good-quality bittersweet chocolate (not unsweetened), finely chopped
    1/3 cup unsweetened cocoa powder
    1/4 cup boiling water
    1 teaspoon vanilla extract
    1/2 teaspoon freshly grated orange zest
    2/3 cup confectioners' sugar
    2/3 cup chocolate wafer crumbs (3 ounces) (see Notes)

    Recipe




    Chocolate-0range Silk Mousse


    Makes 5 servings,
    To Make Ahead: The Mousse will keep, covered, in the refrigerator for up to 2 days

    Intense, heavenly chocolate is all you'll think about when you taste this dessert, though it's packed with all the good things found in tofu. Make sure the tofu is gossamer-smooth before adding the chocolate mixture.



    1. Puree tofu in a food processor, scraping down the sides as needed, until completely smooth.

    2. Combine chocolate and cocoa in a medium bowl. Add boiling water and stir with a wooden spoon until the chocolate has melted and the mixture is smooth. Stir in vanilla and orange zest. Mix in confectioners' sugar, a little at a time, until smooth. Add the chocolate mixture to the processor; puree until smooth and well blended, scraping down the sides as needed.

    3. Spoon about 2 teaspoons chocolate crumbs into each of 5 parfait glasses or dessert dishes. Add about 1/4 cup mousse, then layer with another 2 teaspoons crumbs. Top with another 1/4 cup mousse and finish with a sprinkling of crumbs. Cover and refrigerate for at least 1 hour.

    Note: To make wafer crumbs: Place wafers in a ziplock plastic bag, seal and crush with a rolling pin. Alternatively, pulse wafers in a food processor.
    Nutritional Note: Many commercial cookies and wafers contain partially hydrogenated oil, a source of trans-fatty acids. Fortunately, brands made without these oils, such as Newman's Own Organics and Mi-Del, are every bit as tasty. Look for them in the natural foods section of large supermarkets.




    ALMOND PASTE
    Yield: 2 Pounds

    1 lb Blanched almonds
    3 tb Fresh lemon juice
    1 c Water
    2 c Sugar

    Force blanched almonds through fine blade of food chopper 4 times, or whirl in electric blender. Add lemon juice. Cook water and sugar until candy thermometer registers 240F or until it forms the soft ball stage. Add to ground almonds. Mix well.

    When cool enough to handle, knead until smooth. Cool. Pack in jar; cover, and store in refrigerator for at least 1 week to ripen.

    NOTE: If almond paste is too stiff to handle after storage, place in top part of double boiler and heat over hot, not boiling, water until sufficiently soft to handle. Use in cookies, coffee cakes or in other pastries and desserts.

    BAKED SLICED APPLES

    Hello. Here's more fruit and vegetable news you can really enjoy. Try this simple dessert of baked Granny Smith apples. It's perfect for a winter evening. Get your oven nice and hot, about 500�F. Peel and core four Granny Smith apples and cut into �-inch slices. Squeeze 2 oranges and grate the zest from one. Lay the apple slices in an ovenproof dish with 5 tablespoons of raisins and some chopped walnuts. Cover with the orange juice and drizzle honey on top. Season with ground cloves and cinnamon. Now sprinkle with orange zest and a few more walnuts. Cover with foil and bake 30 minutes. This is delicious when topped with low-fat vanilla yogurt. Each person gets 1� fruit servings for dessert-what a great way to indulge in healthy living! So go on, do yourself a flavor. Enjoy your 5 or more servings of fruits and vegetables every day.




    CHERRY-CINNAMON CR�ME ANGLAISE
    Yield: 6 cups or 24 (1/4-cup) servings

    Heavy cream -- 1 1/2 quarts
    Dried tart cherries, chopped fine -- 1 1/2 cups (8 ounces)
    Cinnamon sticks -- 3
    Grandulated sugar -- 3/4 cup (5 ounces)
    Egg yolks -- 12 (8 ounces)
    Salt -- Pinch
    Ground cinnamon -- Dash

    1. Warm heavy cream, cherries and cinnamon sticks in medium saucepan about 15 minutes, using enough heat to let small bubbles form at the edges of the cream without bringing to a boil. Stir occasionally.
    2. Meanwhile, gently whisk together sugar and egg yolks. Temper egg mixture with a little hot cream to avoid curdling, then gently mix egg mixture into cream mixture.
    3. Continue to heat without boiling 2 to 5 minutes, or until the mixture is thick enough to coat the back of a spoon; stir occasionally.
    4. Strain the sauce into a bowl, using a food mill or chinoise. Press the cherry pieces to release their juice. Let cool.
    5. Refrigerate 6 to 8 hours, or overnight to intensify the flavors. Add salt and ground cinnamon to taste.

    Serving suggestions:

    Drizzle sauce over fruit pastries, such as cherry, apple or pear pie, tart or turnover. Use Drunken Cherries (see recipe below) as a garnish.

    Drizzle sauce over chocolate desserts, such as ice cream, torte, flourless cake or tiramisu.

    Serve as a dipping sauce for fresh fruit.

    Drunken Cherries: Combine 2 pounds (about 6 cups) dried tart cherries in 1-1/2 quarts of port, cognac or vodka in an airtight container. Set aside 1 to 3 days, or until cherries are plump. Refrigeration is not necessary, but if refrigerated, allow longer for cherries to plump

    CHERRY SPUMONI
    Makes about 1 quart.

    2 cups heavy cream
    2/3 cup (7 ounces) sweetened condensed milk
    1/2 teaspoon rum flavoring
    1 (21-ounce) can cherry pie filling
    1/2 cup slivered almonds, chopped
    1/2 cup miniature chocolate chips

    Combine heavy cream, sweetened condensed milk and rum flavoring in a large bowl; mix well.
    Refrigerate 30 minutes.
    Remove from refrigerator and beat just until soft peaks form; do not overbeat.
    Fold in cherry pie filling, almonds and chocolate chips.
    Spoon into an 8x8x2-inch pan.
    Cover and freeze about 4 hours, or until firm.
    Scoop out to serve.



    CHERRY TIRAMISU
    Makes 6 servings.

    1 cup ricotta cheese
    1 cup confectioners' sugar
    1/4 cup sour cream
    1/4 cup coffee liqueur
    1-1/2 cups shortbread cookie crumbs (about 30 2-inch cookies)
    1 (21-ounce) can cherry filling and topping
    Grated chocolate, for garnish (optional)
    Fresh mint leaves, for garnish (optional)

    Combine ricotta cheese, confectioners' sugar, sour cream and coffee liqueur in a large mixing bowl; mix well. Set aside.

    In the container of an electric blender or food processor, process cookies, in small batches, until finely crushed.

    Remove 6 cherries from cherry filling; reserve for garnish.

    To assemble dessert, spoon 2 tablespoons ricotta cheese mixture into each of six (8-ounce) parfait glasses. Add 2 tablespoons cookie crumbs to each glass; top each with 2 tablespoons cherry filling. Repeat ricotta, crumb and cherry layers. Finish each serving with an equal portion of the remaining ricotta cheese mixture.

    Garnish with reserved cherries, grated chocolate and mint leaves, if desired. Let chill 2 to 3 hours before serving.



    GRAND MARNIER CREPE
    4 servings

    INGREDIENTS:

    8 � oz milk
    1 pinch salt
    1 oz granulated sugar
    2 eggs
    5 � oz flour
    1 oz melted butter
    1 � oz GRAND MARNIER Cordon Rouge liqueur


    Mix the milk, salt, sugar and eggs in a mixing bowl.
    Fold in the flour slowly until the mixture becomes a silky paste.
    Add warm melted butter and keep mixing.
    Add the GRAND MARNIER liqueur.
    Refrigerate the mixture for 2 hours.
    Cook the crepes in a buttered pan.
    When serving, add sugar and sprinkle the crepes with � oz GRAND MARNIER liqueur



    GRAND MARNIER SOUFFLE
    Source: Grand Marnier, used with permission

    6 servings

    INGREDIENTS:

    � liter of milk
    6 egg yolks
    7 egg whites
    4 oz granulated sugar
    1 � oz flour
    2 � oz sweet butter
    1 � oz GRAND MARNIER Cordon Rouge liqueur


    Coat six 10-ounce ramekins with butter and dust with granulated sugar. Turn them over to remove excess sugar.
    Heat the milk to boil. Set aside.
    Whisk the egg yolks and the granulated sugar together until fluffy.
    Fold in the flour and then the melted butter.
    Gradually add hot milk to the mixture.
    Add the GRAND MARNIER Cordon Rouge liqueur.
    Whip the egg whites and 1 oz sugar until soft peaks form.
    Slowly fold the egg whites into the hot mixture.
    Fill prepared ramekins and bake in oven at 350� F for 25 minutes.
    Serve immediately.



    MARQUISE AU CHOCOLAT
    1 Serving

    4 Semi-sweet chocolate squares
    2 tb Water
    1/4 lb Butter; cut in small pieces
    3 Eggs; separated

    In heavy saucepan, combine chocolate and water.
    Cook over low flame, stirring occasionally, until chocolate is well melted and smooth.
    Take pan off fire.
    Gradually stir in egg yolks, one at a time.
    Then stir in butter.
    Whip whites until stiff.
    Add whipped whites to chocolate mixture.
    Turn into well-buttered mold.
    Chill. Unmold.
    Serve covered with melted vanilla ice cream.




    OMELETTE SOUFFLE
    The Virginia Housewife Or Methodical Cook, Mary Randolph (1824)

    Break six eggs, beat the yolks and whites separately till very light, then mix them, add four table spoonsful of powdered sugar, and a little grated lemon peel; put a quarter of a pound of butter in a pan; when melted, pour in the eggs and stir them; when they have absorbed the butter, turn it on a plate previously buttered, sprinkle some powdered sugar, set it in a hot Dutch oven, and when a little brown, serve it up for a dessert.

 

 

 


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