Lulu’s Musings….

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!

We work in the kitchen around a large table. Surprisingly, we don’t get in each others way as we do our assigned tasks.

Everyone has a job whether it’s cooking and stirring at the stove or making little vegetable balls for soup garnish.

If you’re lucky you might get a simple job like peeling. If you’re not, you may find yourself whisking egg yolks for hollandaise sauce until tour arm falls off! (Wink)

From time to time you need to take a break and sip a little of the wine that came from the most recently visited wiinery.

Good smells fill the kitchen, and when all is done hands go to work plating and garnishing.

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!

Every course is delicious, and by the time dessert comes we are stuffed , but that doesn’t stop us from eating it when it’s as delicious as this raspberry and white chocolate mousse tart.

Raspberry and White Chocolate Mousse Tart

Pastry dough
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.

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Full Plate Thursday