Welcome back to the final day
of Random Recipes Week!
Today you get 2 recipes
to make up for Monday.
Chocolate Mint Mousse!!!
Chocolate Mint Mousse
6 Servings
8 oz semisweet chocolate
4 egg yolks
1/3 c granulated sugar
1/3 c white crème de menthe
1 1/2 t unflavored gelatin
(1/2
-package)
2 c heavy cream
Fresh mint sprigs for
-garnish (optional)
PREPARATION:
Chop the chocolate into small pieces and put into a bowl. In a medium
saucepan, bring 2 inches of water to a simmer. Remove pan from
heat.Set the bowl of chocolate over the hot water, stirring frequently
until just melted. Remove bowl from hot water. Cool.
Bring the water in the saucepan back to a simmer. In a large bowl or
in the bowl of a standing mixer, combine the egg yolks, sugar, and
creme de menthe. Set bowl over simmering water and whisk
constantly until egg mixture is slightly thickened, about 3 minutes.
Remove bowl from hot water. With mixer on medium speed, whisk the
egg mixture until light and cool, about 4 minutes.
In a small saucepan, bring about 1 inch of water to a simmer. Put 1/4
cup of water in a small bowl, sprinkle with gelatin, and let stand until
softened, about 2 minutes. Remove pan of simmering water from heat
and set bowl of softened gelatin in hot water until gelatin has melted,
about 2 minutes.
Whip cream to soft peaks. Whisk gelatin into cool egg mixture, and
then divide egg-gelatin mixture evenly between two bowls. Fold 1/2 of
the whipped cream into one of the bowls. Stir melted chocolate into
second bowl and then fold in remaining whipped cream.
To layer the mousse, divide 1/2 of the Chocolate Mint Mouse between
six individual goblets. Spoon all of the mint mousse on top. Make a
final layer using the remaining Chocolate Mint Mousse. Refrigerate until
set, at least 2 hours.
Recipe can be prepared and refrigerated 1 day ahead.
Recipe #2
Blender Hollandaise:
10 Servings
4 egg yolks
1 1/2 T lemon juice
1/4 t salt
ds cayenne pepper (or white)
-pepper
1 T water,boiling
1/2 c butter,hot but not brown
Put yolks, lemon juice and seasonings in blender. Heat butter and
water separately, taking great care not to burn the butter. Blend egg
mixture on high for about half a minute, then with blender still on high,
add boiling water and half of the butter, very slowly and in a steady
stream, then the rest of the butter can be added more quickly. The
heat from the boiling water and the hot butter should cook the yolks
and create a satin- smooth mixture. Serve immediately or keep warm
in a bowl set in another bowl of hot water.
Yields: 1 1/4 cups