Home Party Dessert Recipe
6/25/2013
Three Berry Charlotte
2 T fresh orange juice
1T orange-flavored liqueur
3 oz sponge type ladyfingers, split
1 pint strawberries, hulled and cut in half
1/3 cup sugar
3 T fresh lemon juice
1 envelope unflavored gelatin
1/4 cup cold water
1 cup heavy cream
1 cup raspberries
1 cup blackberries
1 1/2 cups mixed berries (optional)
>hot to make<
*Line 9" x 5" loaf pan with plastic wrap, allowing plastic wrap to extend over sides of pan.
*In cup, combine orange juice and liqueur.
*With pastry brush, lightly brush flat side of lady fingers with juice mixture.
*Line long sides and bottom of loaf pan with ladyfingers, placing rounded side against pan.
*In blender, puree strawberries with sugar and lemon juice until smooth.
*In 2-quart saucepan, evenly sprinkle gelatin over water; let stand 2 minutes to soften slightly.
*Cook over low heat, stirring frequently, until gelatin has completely dissolved, 2 to 3 minutes.
*Remove saucepan from heat; stir in strawberry puree.
*Set saucepan in large bowl of ice water.
*With rubber spatula, stir just until mixture forms mound when dropped from spatula, 10 to 15 minutes.
*Remove saucepan from boll of water.
*In large bowl, with mixer at medium speed, beat cream until stiff peaks from.
*Fold one-third of whipped cream into strawberry mixture; fold strawberry mixture into remaining whipped cream.
*Gently fold in raspberries and blackberries.
*Spoon mixture into ladyfinger-lined pan.
*Cover and refreigerate at least 4 hours or up to overnight.
*To serve, unmold charlotte onto serving plate; remove plastic wrap.
*Garnish with mixed berries if you like.
-serves 8-
Note: I found this recipe in Good Housekeeping's "Best-Loved Desserts".
2 T fresh orange juice
1T orange-flavored liqueur
3 oz sponge type ladyfingers, split
1 pint strawberries, hulled and cut in half
1/3 cup sugar
3 T fresh lemon juice
1 envelope unflavored gelatin
1/4 cup cold water
1 cup heavy cream
1 cup raspberries
1 cup blackberries
1 1/2 cups mixed berries (optional)
>hot to make<
*Line 9" x 5" loaf pan with plastic wrap, allowing plastic wrap to extend over sides of pan.
*In cup, combine orange juice and liqueur.
*With pastry brush, lightly brush flat side of lady fingers with juice mixture.
*Line long sides and bottom of loaf pan with ladyfingers, placing rounded side against pan.
*In blender, puree strawberries with sugar and lemon juice until smooth.
*In 2-quart saucepan, evenly sprinkle gelatin over water; let stand 2 minutes to soften slightly.
*Cook over low heat, stirring frequently, until gelatin has completely dissolved, 2 to 3 minutes.
*Remove saucepan from heat; stir in strawberry puree.
*Set saucepan in large bowl of ice water.
*With rubber spatula, stir just until mixture forms mound when dropped from spatula, 10 to 15 minutes.
*Remove saucepan from boll of water.
*In large bowl, with mixer at medium speed, beat cream until stiff peaks from.
*Fold one-third of whipped cream into strawberry mixture; fold strawberry mixture into remaining whipped cream.
*Gently fold in raspberries and blackberries.
*Spoon mixture into ladyfinger-lined pan.
*Cover and refreigerate at least 4 hours or up to overnight.
*To serve, unmold charlotte onto serving plate; remove plastic wrap.
*Garnish with mixed berries if you like.
-serves 8-
Note: I found this recipe in Good Housekeeping's "Best-Loved Desserts".
Labels: Charlotte recipe
6/10/2013
White Chocolate Mousse with Raspberry Sauce
(for mousse)
8 oz white chocolate, chopped
1/4 cup orange juice
2 T unsalted butter
3 T Frangelico
1/3 cup sugar
3 T water
2 T light corn syrup
4 large egg whites
2 cups chilled whipping cream
Raspberries
(for sauce)
1 lb frozen sweetened raspberries, thawed
1 T cornstarch
1/4 cup raspberry liqueur
>how to make<
(for mousse)
*Stir first 3 ingredients in heavy medium saucepan over low heat until chocolate and butter melt.
*Pour into large bowl.
*Mix in liqueur; coo..
*Stir sugar, water and corn syrup in heavy small saucepan over low heat until sugar dissolves.
*Increase heat and boil without stirring until syrup registers 238 degrees on candy thermometer, tilting pan to submerge tip, about 5 minutes.
*Meanwhile, using electric mixer, beat egg whites to soft peaks.
*Slowly beat hot syrup into whites and continue beating until whites are stiff and cool, about 5 minutes.
*Fold 1/3 cup of whites into chocolate mixture.
*Fold in remaining whites.
*Beat cream to stiff peaks.
*Spoon mousse into parfait glasses.
*Cover, chill overnight.
( for sauce)
*In a food processor blend the thawed raspberries with their syrup at high speed until thoroughly pureed and slightly frothy.
*Place a strainer over a saucepan and strain the berries to remove the seeds.
*In a small bowl, dissolve the cornstarch in the liqueur.
*Stir into the raspberry puree.
*Stir constantly over medium heat until the sauce comes to a boil and thickens.
*Let cool.
*Pour some sauce and garnish with berries and serve.
-makes 8-
(for mousse)
8 oz white chocolate, chopped
1/4 cup orange juice
2 T unsalted butter
3 T Frangelico
1/3 cup sugar
3 T water
2 T light corn syrup
4 large egg whites
2 cups chilled whipping cream
Raspberries
(for sauce)
1 lb frozen sweetened raspberries, thawed
1 T cornstarch
1/4 cup raspberry liqueur
>how to make<
(for mousse)
*Stir first 3 ingredients in heavy medium saucepan over low heat until chocolate and butter melt.
*Pour into large bowl.
*Mix in liqueur; coo..
*Stir sugar, water and corn syrup in heavy small saucepan over low heat until sugar dissolves.
*Increase heat and boil without stirring until syrup registers 238 degrees on candy thermometer, tilting pan to submerge tip, about 5 minutes.
*Meanwhile, using electric mixer, beat egg whites to soft peaks.
*Slowly beat hot syrup into whites and continue beating until whites are stiff and cool, about 5 minutes.
*Fold 1/3 cup of whites into chocolate mixture.
*Fold in remaining whites.
*Beat cream to stiff peaks.
*Spoon mousse into parfait glasses.
*Cover, chill overnight.
( for sauce)
*In a food processor blend the thawed raspberries with their syrup at high speed until thoroughly pureed and slightly frothy.
*Place a strainer over a saucepan and strain the berries to remove the seeds.
*In a small bowl, dissolve the cornstarch in the liqueur.
*Stir into the raspberry puree.
*Stir constantly over medium heat until the sauce comes to a boil and thickens.
*Let cool.
*Pour some sauce and garnish with berries and serve.
-makes 8-
