Experimental Dessert

So, what do you do with leftover, stale lady fingers (that got shoved to the back of the counter and just showed up again this morning) plus half a carton of whipping cream that has been lurking in the back of the fridge?

You can tell I don't like to waste food, not even several-day-old lady fingers.

I love mocha anything - I'd eat rocks if they tasted of mocha - so my idea was to concoct a dessert that incorporated coffee, chocolate, whipped cream and lady fingers.

I brewed some very strong coffee, dipped the lady fingers in it, spread them with whipped cream, topped them with another lady finger and another layer of cream, then drizzled them with chocolate sauce (good old Hershey's) and stuck them in the fridge to chill.

The verdict? Well, meh.

The lady fingers turned instantly soggy in the coffee. The whipped cream needed a little something - maybe espresso powder or vanilla sugar or...?

Next time, I think I'd try painting the lady fingers with Kahlua and flavoring the whipped cream. I'd keep the chocolate - it was the best part.

Back to the drawing boards!

Any suggestions?

Razzle Dazzle Dessert

The recipe for Frozen Raspberry Mousse in the July issue of Bon Appetit magazine happened to coincide with my big raspberry purchase at the farmer's market and a tub of leftover sour cream in my fridge - so I hastened to the store for the rest of the ingredients and set to work.

Look how pretty it turned out!

It's richer than I had anticipated although I should have known better from the list of ingredients. I had thought it would be a fitting end to a summer dinner and it is - but the dinner had better be a light one. My Beloved and I were dazzled by the pretty color and the lively, rich taste of fresh raspberries and cream, so I served it to Cookiecrumb and Moonbear when they came to lunch. They approved.

Frozen Raspberry Mousse, adapted from Bon Appetit magazine, July 2008

6 servings

3 cups fresh raspberries, divided (about 16 oz.)
1-1/4 cups powdered sugar
1 Tablespoon kirsch (clear cherry brandy)
1-1/2 cups chilled heavy whipping cream
1/2 cup sour cream (I'd try creme fraiche next time)
6 mint sprigs for garnish

Puree 2-1/2 cups of raspberries, powdered sugar and kirsch in a blender until smooth. Transfer to a large bowl. The recipe doesn't suggest removing the seeds but I did put the puree through a strainer to remove most of them and I think that's an important step - razzleberries are seedy little characters!

Using an electric mixer, beat cream in another large bowl until it forms firm peaks. Add sour cream and beat just to blend. Fold whipped cream mixture into raspberry puree just until incorporated.

Divide mousse among six 6-oz parfait glasses (I don't have those so used coffee cups), cover each with plastic wrap and freeze. About 2 hours before serving, place mousse in refrigerator to thaw slightly. Uncover mousse and top with remaining 1/2 cup of fresh raspberries. Garnish with mint sprigs and serve.

I think it would be possible to freeze the whole batch in a large container and spoon it out to serve - I didn't try that this time but, as one who is freezer space-challenged, I was tempted.

Easy to make and dazzlingly delicious.