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The Mousse:
Melt white chocolate in the top of a double boiler over barely simmering water. Stir occasionally with a wooden spoon. Remove from heat.
In a bowl set over a saucepan of simmering water, whisk together the egg yolks and sugar until well combined. ..
GETTING READY
1. In a blender or food processor add half the strawberries and puree until smooth.
2. Through a fine sieve into a bowl pass the pureed strawberries and add the lemon juice.
3. Slice the rest of the fruit and add to the puree. Refrigerate ..
At least 2 days ahead, combine vanilla bean and sugar in processor or blender and mix until bean is finely ground.
Pass through fine sieve, reserving large pieces of vanilla for another use.
Transfer vanilla sugar to airtight container and cover.
Let stand ..
Rinse the whitings under plenty of cold running water.
Pat dry on kitchen paper and put on a long dish.
Cover and micro wave on HIGH for 4 minutes.
Leave to cool.
Put the zucchini (courgettes) in a casserole with 1/4 cup (3 tablespoons) of water.
Cover and ..
Heat oven to 450°F.
Prepare pie crust according to package directions for unfilled one-crust pie using 10-inch springform pan or 9-inch pie pan.
(Refrigerate remaining crust for later use.) Place prepared crust in pan; press in bottom and up sides of ..
Beat egg whites until stiff peaks form; add 1/4 cup sugar gradually.
Beat until glossy.
Beat egg yolks with remaining sugar until thick and lemony.
Whip cream; add vanilla.
Combine egg yolks with whipped cream and walnuts; blend well.
Fold into egg whites; ..
Thaw pineapple drink enough to stir.
Turn into mix- ing bowl.
Add 1 teaspoon nutmeg, vanilla and sugar.
Mix well.
Fold in whipped cream.
Beat egg whites until stiff peaks form; fold into pineapple mixture.
Spoon mousse into punch cups; freeze until ..
MAKING
1) In a basin over a pan of hot water, melt the chocolate, turn off the heat and cool it slightly, stir in the egg yolk and 1/2 of the cream.
2) Stiffly whisk the egg white and fold into the chocolate mixture; remove into a small glass bowl, then ..
Place white chocolate and water in top of double boiler.
Place pan over hot but not boiling water; stir chocolate gently until melted.
Take pan off heat and stir in Creme de Cacao.
Let cool.
Whip heavy cream until soft but firm peaks form.
In a separate ..
Check out this versatile and deliciously rich Roquefort-Camembert Mousse. Quick and simple to make, serve and delight in this Roquefort-Camembert Mousse whichever way you please!
Grease 8 cup (2 L) souffle mold with oil.
Sprinkle gelatine over 1/4 cup (50 ml) hot water placed in small bowl; set aside.
Place half of sugar, maple syrup and boiling water in saucepan.
Bring to boil and continue cooking 2 minutes over medium heat.
Stir in ..
Heat oven to 350°F.
Grease and flour two 9-inch round cake pans.
In large bowl, combine cake mix, water, oil and egg whites at low speed until moistened; beat 2 minutes at high speed.
Fold in 6 ounces finely chopped white baking bar.
Pour batter into greased ..
PREHEAT THE OVEN to 200°F.
Line a baking sheet with parchment paper and trace eight 3-inch circles on the paper.
WHIP THE EGG WHITES in a mixer with 1/4 cup of the sugar until soft peaks form.
Add the remaining 1/4 cup sugar and continue beating just until ..
Make the white chocolate mousse: In a bowl whisk together well the yolks, the sugar, and a pinch of salt, add the cornstarch, sifted, and whisk the mixture until it is just combined.
Add the milk, scalded, in a stream, whisking, transfer the mixture to a ..
MAKING
1. Place egg yolks and sugar in a bowl and beat with an electric beater or wire whisk until thick and double in volume.
2. Add gelatine and beat until well blended.
3. Pour in wine, a little at a time and blend.
4. Semi-set over ice or in the ..
