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The Quilt Inn Country Cookbook
Aliske Webb
forms soft peaks. Beat cream in another bowl until stiff.
Fold whipped cream then meringue into strawberry mixture. Spoon into
chocolate cups. Garnish with shaved chocolate. Chill until serving.
Raspberry Mousse:
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3
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pint fresh raspberries
cup sugar
package unflavored gelatin
tbsp. cold water
tbsp. boiling water
tbsp. lemon juice
cup whipping cream, whipped
Wash raspberries. Set aside 24 for garnish. Place remaining raspberries and
sugar in blender. Process until smooth. Press mixture through sieve to remove seeds.
Set aside.
Sprinkle gelatin over 3 tbsp. cold water. Stir and let stand 1 minute. Add boiling
water, stirring until gelatin dissolves. Stir in lemon juice. Stir into raspberry mixture. Chill
until slightly thickened. Fold in whipped cream and chill until set. Spoon into chocolate
cups. Garnish with reserved raspberries.
Blueberry Mousse
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cups blueberries (2 pints)
/4 cups sugar
tbsp. unflavored gelatin
/3 cup boiling water
tbsp. lemon juice
cups whipping cream
Puree blueberries in blender until smooth. Place puree in saucepan. Stir in
sugar and cook over low heat for 5 minutes.
Sprinkle gelatin over boiling water and stir to dissolve. Add gelatin and lemon
juice to blueberry mixture. Bring to boil. Remove from heat and transferto large mixing
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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