Home Party Dessert Recipe
6/22/2017
Strawberry Mousse for Independence Day
(for mousse)
5 1/2 cups fresh strawberries
1/2 cup sugar
pinch salt
1 3/4 t unflavored gelatin
4 oz. cream cheese, cut into 8 pieces and softened
1/2 cup heavy cream, chilled
(for garnish)
1/2 cup heavy cream, chilled
blueberries and raspberries
>how to make<
5 1/2 cups fresh strawberries
1/2 cup sugar
pinch salt
1 3/4 t unflavored gelatin
4 oz. cream cheese, cut into 8 pieces and softened
1/2 cup heavy cream, chilled
(for garnish)
1/2 cup heavy cream, chilled
blueberries and raspberries
>how to make<
(for mousse)
*Pulse strawberries in food processor in 2 batches until most pieces are 1/4" to 1/2" thick, 6 to 10 pulses.
*Transfer strawberries to bowl and toss with 1/4 cup sugar and salt.
*Cover bowl and let strawberries stand for 45 minutes, stirring occasionally.
*strain process strawberries through fine mesh strainer into bowl.(You should have about 2/3 cup juice.)
*Measure out 3 T juice into small bowl, sprinkle gelatin over juice, and let sit until gelatin softens, about 5 minutes.
*Place remaining juice in small saucepan and cook over medium high heat until reduced to 3 T , about 10 minutes.
*Remove pan from heat, add softened gelatin mixture, and stir until gelatin has dissolved.
*Add cream cheese and whisk until smooth.
*Transfer mixture to large bowl.
*While juice is reducing, return strawberries to processor and process until smooth, 15 to 20 seconds.
*Strain puree through fine mesh strainer into medium bowl, pressing on solids to remove seed and pulp. (Discard any solids in strainer.)
*Add strawberry puree to juice-gelatin mixture and whisk until incorporated.
*Using stand mixer fitted with whisk, whip cream on medium low speed until foamy, about 1 minute.
*Increase speed to high and whip until soft peaks form 1 to 3 minutes.
*Gradually add remaining 1/4 cup sugar and whip until stiff peaks form 1 to 2 minutes.
*Whisk whipped cream into strawberry mixture until no white streaks remain.
*Portion into dessert dishes and chill for at least 4 hours or up to 48 hours.
(for garnish)
*Whip heavy cream until stiff peaks form.
*Decorate blueberries and raspberries around whipped cream, and serve.
Note: I adapted the recipe from "Cook's Illustrated".
Labels: Independence Day dessert recipe, mousse recipe, strawberry mousse recipe
6/06/2017
White Chocolate Raspberry Cheesecake
(crust)
11 whole chocolate graham crackers
4 T unsalted butter, melted
2 T granulated sugar
(filling)
8 oz. white chocolate, chopped
1/4 cup heavy cream
5 x 8 oz. packages cream cheese at room temperature
1 cup granulated sugar
3 large eggs
(sauce)
2 pints raspberries
1/2 cup granulated sugar
1 T framboise or kirsch
1 t fresh lemon juice
(decoration)
white chocolate curls
1/2 pint raspberries
>how to make<
(crust)
11 whole chocolate graham crackers
4 T unsalted butter, melted
2 T granulated sugar
(filling)
8 oz. white chocolate, chopped
1/4 cup heavy cream
5 x 8 oz. packages cream cheese at room temperature
1 cup granulated sugar
3 large eggs
(sauce)
2 pints raspberries
1/2 cup granulated sugar
1 T framboise or kirsch
1 t fresh lemon juice
(decoration)
white chocolate curls
1/2 pint raspberries
>how to make<
(crust)
*Preheat the oven to 350 degrees.
*Place graham crackers in a food processor fitted with the metal chopping blade.
*Process until they form fine crumbs.
*Transfer to a 10" springform pan.
*Add the melted butter and the sugar.
*Toss together well, then press into the bottom of the pan.
*Bake for 10 minutes, then set on a wire rack and cool completely.
(filling)
*In a small saucepan, melt the white chocolate with the cream over low heat, stirring occasionally until smooth.
*Set aside to cool.
*In the 4.5 quart bowl of a heavy duty electric mixer using the paddle attachment, beat the cream cheese and sugar until well blended.
*Beat in the eggs one at a time; continue mixing for 3 minutes.
*Pour in the cooled white chocolate mixture.
*Mix at low speed until incorporated.
*Pour the filling into the pan and smooth the top.
*Bake the cheesecake for 1 hour and then turn off the oven without opening the door.
*Allow the cake to cool in the oven for 2 hours.
*Remove the cake from the oven and place it on a rack to cool completely.
*Cover and refrigerate for at least 8 hours or up to 3 days.
(sauce)
*Place the raspberries in a medium bowl.
*Sprinkle the sugar, framboise or kirsch, and lemon juice on top; let rest for 15 minutes.
*Mash the berry mixture with a fork, then push the rough a fine mesh sieve, discarding the seeds.
(finish)
*Before serving uncover the cake.
*Garnish the top of the cake with white chocolate curls.
*Arrange the berries all over the curls.
*Cut the cake into slices and serve with the raspberry sauce swirled on each serving plate.
-makes 10 to 12-
Note: This recipe was found in "Chocolate Passion".
Labels: cheesecake recipe, Raspberry sauce recipe, white chocolate cheesecake recipe, white chocolate raspberry cheesecake recipe
