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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: Lemon Mousse: 1 envelope unflavored gelatin 2 tablespoons white wine 1/3 cup lemon juice 3 eggs, separated 1/2 cup sugar, divided in recipe 1 cup heavy cream, whipped Raspberry Puree: 1 10 oz. package frozen raspberries, thawed 1 tablespoon lemon juice 2 tablespoons sugar 1 tablespoon Kirsch or Cherry Brandy (optional) Instructions: Lemon Mousse: In double boiler, sprinkle gelatin over wine until soft. Add lemon juice. Stir over simmering water until gelatin is dissolved. Cool. Beat egg yolks with 3 tablespoons sugar until thick, light colored and ribbons. Slowly add slightly cooled gelatin mixture and stir, blending thoroughly. Beat egg whites until foamy, add 5 tablespoons sugar and beat until meringue holds soft peaks. Add whipped cream to egg yolks and fold this into the meringue mixture gradually. Chill at least two hours. Raspberry Puree: In blender, combine thawed raspberries and their juices, lemon juice, sugar and brandy. Puree. Strain in smallest holed sieve until only seeds remain in sieve. To serve: Drizzle puree over mound of mousse on each dessert plate. * This rich yet light dessert is a perfect finale to a Prime Rib dinner. |
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