This is a great cake to make ahead and have on hand during the holidays when surprise guests or last minute invites come in! It's nice and creamy, and you can't tell it's been frozen. Can be doubled easily.
Frozen White Chocolate and Raspberry Mousse Cake
servevs 12
Crust
1 9 oz package chocolate wafer cookies, finely crushed
6 tbs (3/4 stick) unsalted butter, melted
Mousse
½ cup whipping cream
9 oz imported white chocolate (such as Lindt) chopped
2 tablespoons crème de cacao (I use amaretto)
1 tsp vanilla extract
½ cup sugar
¼ cup water
4 large egg whites (room temperature)
1 ½ cup chilled whipping cream
2 ½ pint baskets raspberries
For crust: Preheat oven to 325F. Butter a 9 inch springform pan with 2 ¼ in sides
Mix cookie crumbs with melted butter. Press evenly over bottom and 1 inch up sides of prepared pan. Bake for 6 mins. Cool.
For mousse: bring ½ cup whipping cream to boil in heavy medium saucepan. Reduce heat to low. Add white chocolate and stir til smooth. Pour white chocolate miture into large bowl, mix in crème de cacao (or amaretto) and vanilla extract. Cool chocolate mixture completely.
Bring sugar and ¼ cup water to a boil in a heavy small saucepan over medium heat, stirring until sugar dissolves. Boil until syrup reaches 238F, (about 5 mins) tilting pan to submerge thermometer tip.
Meanwhile, beat 4 egg whites in large bowl until stiff peaks form. Gradually beat the boiling syrup into the egg whites. Continue beating until soft peaks form and meringue is cool. Fold egg whites into chocolate mixture in 2 additions. Beat 1 ½ cups chilled whipping cream in large bowl to soft peaks. Fold whipped cream into white chocolate mixture. Pour mousse into prepared crust. Cover cake tightly and freeze until firm, at least 5 hours. (cake can be prepared 1 week ahead. Store in freezer)
Remove cake from freezer. Using small sharp knife, cut around sides to loosen cake. Release pan sides. Cover top of cake with raspberries, pressing to adhere.
Cut cake into slices and serve.
Bon Appetit, June 1991 (not on EPI site smileys/frown.gif
Frozen White Chocolate and Raspberry Mousse Cake
servevs 12
Crust
1 9 oz package chocolate wafer cookies, finely crushed
6 tbs (3/4 stick) unsalted butter, melted
Mousse
½ cup whipping cream
9 oz imported white chocolate (such as Lindt) chopped
2 tablespoons crème de cacao (I use amaretto)
1 tsp vanilla extract
½ cup sugar
¼ cup water
4 large egg whites (room temperature)
1 ½ cup chilled whipping cream
2 ½ pint baskets raspberries
For crust: Preheat oven to 325F. Butter a 9 inch springform pan with 2 ¼ in sides
Mix cookie crumbs with melted butter. Press evenly over bottom and 1 inch up sides of prepared pan. Bake for 6 mins. Cool.
For mousse: bring ½ cup whipping cream to boil in heavy medium saucepan. Reduce heat to low. Add white chocolate and stir til smooth. Pour white chocolate miture into large bowl, mix in crème de cacao (or amaretto) and vanilla extract. Cool chocolate mixture completely.
Bring sugar and ¼ cup water to a boil in a heavy small saucepan over medium heat, stirring until sugar dissolves. Boil until syrup reaches 238F, (about 5 mins) tilting pan to submerge thermometer tip.
Meanwhile, beat 4 egg whites in large bowl until stiff peaks form. Gradually beat the boiling syrup into the egg whites. Continue beating until soft peaks form and meringue is cool. Fold egg whites into chocolate mixture in 2 additions. Beat 1 ½ cups chilled whipping cream in large bowl to soft peaks. Fold whipped cream into white chocolate mixture. Pour mousse into prepared crust. Cover cake tightly and freeze until firm, at least 5 hours. (cake can be prepared 1 week ahead. Store in freezer)
Remove cake from freezer. Using small sharp knife, cut around sides to loosen cake. Release pan sides. Cover top of cake with raspberries, pressing to adhere.
Cut cake into slices and serve.
Bon Appetit, June 1991 (not on EPI site smileys/frown.gif