Home Party Dessert Recipe
2/25/2016
Pear Mousse in Chocolate Cups
(for pear puree)
2 cups dry white wine
2 cups water
1 T freshly squeezed lemon juice
1/2 cup sugar
6 to 8 Bartlett or Anjou pear, peeled and cored
(about 3 lbs.)
(for pear mousse)
1/2 cup heavy cream
1/3 cup sugar
2 T water
2 large eggs
1 1/2 cups reserved poached pear puree
2 T Pear William
1 1/2 T freshly squeezed lemon juice
(for assembly)
3 cups Pear Mousse
8 Chocolate Cups
1 1/2 cups reserved Poached Pear Puree
>how to make<
-makes 8-
Note: I adapted this recipe from "The Art of the Dessert" by Ann Amernick.
(for pear puree)
2 cups dry white wine
2 cups water
1 T freshly squeezed lemon juice
1/2 cup sugar
6 to 8 Bartlett or Anjou pear, peeled and cored
(about 3 lbs.)
(for pear mousse)
1/2 cup heavy cream
1/3 cup sugar
2 T water
2 large eggs
1 1/2 cups reserved poached pear puree
2 T Pear William
1 1/2 T freshly squeezed lemon juice
(for assembly)
3 cups Pear Mousse
8 Chocolate Cups
1 1/2 cups reserved Poached Pear Puree
>how to make<
(for pear puree)
*Combine the wine, water, lemon juice, and sugar in a large pot and bring to a boil over high heat.
*Boil for 5 minutes, then add the pears.
*Reduce the heat to a simmer and continue cooking for 15 minutes, or until the pears are tender.
*The amount of time it takes to poach the pears will depend upon how ripe they are.
*Transfer the pears and syrup to a bowl and refrigerate for several hours, or until chilled.
(This can be done the day before serving.)
*Remove the chilled pears from the syrup and puree them in a food processor until smooth.
*Reserve 1 1/2 cups of the puree for the pear mousse.
*Save the extra puree, thinned with some of the poaching syrup, to serve with the pear cups.
(for pear mousse)
*Whip the cream in a medium bowl to stiff peaks.
*Set aside in the refrigerator.
*Combine the sugar and water in a small saucepan and stir to mix well.
*Place the saucepan over high heat and bring to a boil, stirring to dissolve the sugar.
*Wash away any undissolved sugar from the inside of the pan with a pastry brush dipped in water.
*Meanwhile, beat the eggs in a large bowl using hand held mixer until they are thick and pale.
*When the sugar syrup reaches the firm ball stage (242 degrees), remove from the heat and immediately pour into the eggs down the inside of the bowl in a thin, steady stream to prevent spattering, beating constantly.
*Continue beating until the mixture is cool.
*Combine the pear puree, Pear William, and lemon juice in a small bowl.
*Fold the whipped cream into the pear mixture, then into the egg mixture just until they are combined.
(for assembly)
*Spoon the mousse into the chocolate cups, dividing it evenly.
*Smooth the tops.
*Place in 1 layer in an airtight container, and freeze for at least 4 hours or overnight before serving.
*Place with extra puree poured around the cup on each plate.
Note: I adapted this recipe from "The Art of the Dessert" by Ann Amernick.
Labels: frozen dessert recipe, pear dessert recipe, pear mousse in chocolate cups recipe, pear mousse recipe, pear puree recipe
2/10/2016
Southern Comfort Red Velvet Cake
(for cake)
3 cups cake flour
4 T cocoa powder
1.5 t baking soda
1/2 t salt
3/4 cup buttermilk
1/4 cup Southern Comfort
1 t pure vanilla extract
1 t white vinegar
1 oz. red food coloring
12 T unsalted butter, softened
2 cups granulated sugar
3 large eggs
(for frosting)
14 T unsalted butter, softened
6~8 cups confectioners' sugar
1/4 cup milk
1/4 cup Southern Comfort
>how to make<
(for cake)
3 cups cake flour
4 T cocoa powder
1.5 t baking soda
1/2 t salt
3/4 cup buttermilk
1/4 cup Southern Comfort
1 t pure vanilla extract
1 t white vinegar
1 oz. red food coloring
12 T unsalted butter, softened
2 cups granulated sugar
3 large eggs
(for frosting)
14 T unsalted butter, softened
6~8 cups confectioners' sugar
1/4 cup milk
1/4 cup Southern Comfort
>how to make<
(for cake)
*Preheat the oven to 350 degrees.
*Grease two 9" round cake pans with butter or nonstick spray.
*Dust with flour and tap out the excess.
*Whisk together the cake flour, cocoa powder, baking soda, and salt.
*In a separate bowl, whisk together the buttermilk.
*Southern Comfort, vanilla, vinegar, and food coloring.
*In a large bowl, beat the butter and sugar with an electric mixer for 2 to 3 minutes.
*Add the eggs, one at a time, beating well after each addition.
*Add the flour mixture alternately with the milk mixture in three additions, beginning and ending with the flour.
*Divide the batter between the prepared pans and bake for 30 to 40 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
*Let the cakes cool in the pans on a wire rack, and then remove them from the pans and cool completely.
(for frosting)
Beat the butter in a large bowl with an electric mixer for about 2 minutes.
*Add 6 cups of the confectioners' sugar, the milk, and the Southern Comfort.
*Beat on low speed until creamy.
*Gradually add the remaining confectioners' sugar, a little at t time, until the frosting has reached the desired consistency.
*Place one cake layer on a plate and spread it with about one-third of the frosting.
*Top with the remaining cake layer and spread the remaining frosting over the top and sides of the cake.
-makes 12 to 16 servings or 24 cupcakes-
Note: I found this recipe in "The Boozy Baker" by Lucy Baker.
Labels: cake recipe, Red Velvet Cake recipe, Red velvet cupcake recipe, Southern Comfort Cake recipe
