This is not called a Foodie Adventure for nothing. We cook! I have to confess, however, that our part is nothing compared to the prep work Chef Michael has done. He’s done the shopping, made the stocks and pastry dough, gotten everything organized so that all we have to do is dice, slice, chop and put it together…under his watchful eye, of course!
Again, Chef Michael is watching, making sure no drips or drops mar the presentation.
With 16 sets of willing hands working on the meal, preparation doesn’t seem so painful, and when the food is on the table the only sounds heard are the moans of delight as each bite is savored. It’s too bad the meal takes much less time to eat than to prepare!
Raspberry and White Chocolate Mousse Tart
12 oz white chocolate
1 c heavy cream
2 T light corn syrup
2 pints fresh raspberries
1/4 c raspberry jam
1 T Chambord liqueur
Follow directions for pastry dough and pan preparation here. Place parchment paper round on top of crust and fill with dry beans or pie weights. Bake in 350 oven for 25 minutes. Remove from oven and empty out beans or weights and parchment paper. Cool for 1 hour.
Melt 4 ozs. of white chocolate in microwave or over double boiler until just melted. Brush the insides of cooled tart shell with the melted chocolate, coating them evenly to create a barrier between the crust and the mousse. Cool until the chocolate is set.
For the mousse, melt 8 ozs. chocolate slowly in microwave or double boiler. Add 1/4 c. heavy cream and corn syrup to the melted chocolate and stir well. Cool the mixture until it is barely warm but not set.
Whip 3/4 c. heavy cream to stiff peaks. Fold half into the chocolate mixture until combined. Gently fold in remaining cream. Divide the mousse among the tart shells and place in refrigerator for one hour.
Top the tarts with fresh raspberries. Melt the raspberry jam and Chambord over low flame, then brush over the top of the raspberries.
Makes 6 servings.
I so appreciate your visit and the comments you leave behind
Full Plate Thursday