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Full Online Book HomeLearning KitchenDesserts - Raspberry Mousse
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Desserts - Raspberry Mousse Post by :robert5500 Category :Learning Kitchen Author :Unknown Date :January 2012 Read :815

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Desserts - Raspberry Mousse

1 quart raspberries (or currants or gooseberries)
1 quart heavy cream
1/2 cup sugar


Cook berries in 2 cups water until very soft. Strain and reserve juice (can be frozen or put in fridge for several days).
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Desserts - Rum Chocolate Mousse Desserts - Rum Chocolate Mousse

Desserts - Rum Chocolate Mousse
1/4 C. sugar2-4 Tbsp. Rum1/4 lb. semi-sweet or sweet chocolate (4 squares)2-3 Tbsp. Whipping cream2 egg whites, stiffly beaten1 C. whipping cream, whippedCook sugar and rum over very low heat until dissolved but not coloured brown. Melt chocolate in a double boiler or microwave. When the chocolate is melted, stir in 2 to 3 Tbsp. whipping cream. Add the syrup to the melted chocolate and stir until smooth. When the mixture is cool but not chilled, fold into it stiffly beaten egg whites and then fold this combination very gently into the 2 Cups whipped
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Desserts - Peanut Butter Mousse Desserts - Peanut Butter Mousse

Desserts - Peanut Butter Mousse
12 oz Cream cheese 1 3/4 cup Confectioners' sugar 2 cup Peanut butter,at room-temperature 3/4 cup Heavy cream, divided use In the bowl of an electric mixture, whip the cream cheese until light and creamy. Gradully beat in the confectioners' sugar, then the peanut butter. Continue beating until thoroughly incorporated and fluffy. If mixture looks lumpy, add 2 Tablespoons of the heavy cream. If may not smooth out, but it will be easier to blend. Transfer mixture to another bowl and set aside. Place the remaining heavy cream in the electric mixer bowl and whip until stiff.
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