From: (Micaela Pantke)

Date: Tue, 24 Aug 93 11:04:05 +0200


From: (Stephanie da Silva)


2        avocados, seeded, peeled and mashed
1 can    sweetened condensed milk
1/2 cup  lemon juice
2 cups   heavy cream
Raspberry Sauce

Blend avocados, milk and lemon juice in blender until smooth.  Whip 1
cup heavy cream; fold avocado mixture into whipped cream.  Spoon mixture
into 4 cup serving dish; refrigerate 3 to 5 hours.  Prepare Raspberry
Sauce.  Just before serving, whip remaining 1 cup heavy cream.  Spoon
1/2 cup whipped cream on each plate.  Spread into 5-inch circle with
back of spoon.  Drizzle a thin line of Raspberry Sauce in a circle near
the center.  Drizzle another thin line of Raspberry Sauce in circle 1
inch from outside edge of cream.  Using a knife, draw through whipped
cream and Raspberry Sauce beginning at center and going to outside edge. 
Spoon avocado mousse on side of whipped cream; serve with Raspberry

Raspberry Sauce:
1 pkg      (10 ounces) frozen raspberries
1/2 cup    currant jelly
1 tblsp    water
1 1/2 tsp  cornstarch

Thaw raspberries; heat with jelly to boiling.  Combine water and
cornstarch; stir into raspberry mixture.  Heat to boiling; continue to
boil and stir 1 minute.  Cool sauce.  Press through sieve to remove
seeds before serving, if desired. 

From: (Doreen Randal)


1 pkt    chocolate chips             
3 tblsp  water
1 tblsp  rum or brandy               
5        eggs

Melt chocolate chips in water over over a low heat.  When melted, remove
from heat and stir in rum.  Separate eggs and beat chocolate mixture
into yolks.  Beat whites separately and fold in.  Pour into 4oz custard
cups or pots and chill in refrigerator for at least 4 hours before
serving.  Keeps for a week. 

From: (Stephanie da Silva)


1/3 cup     sugar
1 envelope  unflavored gelatin
1 1/2 tsp   cornstarch
2 tsp       finely shredded orange peel or tangerine peel
1 cup       orange juice or tangerine juice
4           beaten eggs
2 tblsp     orange liqueur
6           egg whites
3 tblsp     sugar
1 1/2 cups  whipping cream

In a large saucepan combine the 1/3 cup sugar, gelatin and cornstarch.
Stir in orange peel, orange juice and egg yolks.  Cook and stir over 
low heat until gelatin is dissolved and mixture is slightly thickened.  
Remove from heat.

Stir in orange liqueur.  Chil to consistency of corn syrup, stirring 
frequently.  Remove from the refrigerator.

Immediately beat egg whites till soft peaks form.  Gradually add the 3
tablespoons of sugar, beating till still peaks form.

When gelatin mixture is partially set, fold in egg whites.

In a large mixer bowl, beat whipping cream till soft peaks form.  Fold into
gelatin mixture.

Chill till the mixture mounds when spooned.  Turn into a 2 quart souffle 
dish.  Cover and chill about 6 hours or till firm.

From: (Marcia Bednarcyk)


6 oz.    semisweet chocolate chips
1/4 cup  boiling water
1        egg 
1/2 cup  heavy cream
1/2 tsp  vanilla extract (or liqueur like Kahlua, etc.)

Add chocolate chips and boiling water to blender; whir at high speed for
15 seconds.  Add rest of ingredients; blend until well mixes.  Pour into
glasses; chill in refrigerator until firm.  Serves 2-4, but it's almost
too much for two because it is VERY rich. 

From: mrum@pyrolab.Berkeley.EDU (Marc Rumminger)

Source: "Cocolat:  Extraordinary Chocolate Desserts",  by Alice Medrich,
        ISBN 0-446-51419-5. 

(Makes about 4 cups)

9 oz.      (250 g.) very high quality milk chocolate.
4-5 tsp    (110 mL) powdered instant coffee (not freeze dried),
           dissolved in 1/4 cup plus 1 tblsp water (71 mL). *****
1 1/2 cup  (340 mL) heavy cream

1.) Place chocolate and coffee in a medium-size heatproof bowl.  Bring 1
in.  (2.54 cm) of water to simmer in a wide skillet.  Turn off the heat
and wait 30 seconds.  Set bowl of chocolate in pan of water.  Stir
chocolate mixture until melted and smooth.  Or, melt in a microwave on
LOW (30%) for about 2.5 minutes.  Remove chocolate from heat and let
cool until a small dab on your upper lip feels slightly cool, about 85 F
(~30 C). 

2.) Whip cream until soft peaks form---not too stiff.  Fold carefully
into choc.  mixture.  The mousse should seem very soft.  Scrape
immediately into mold, glasses, or onto dessert that it will enhance. 
The mousse sets quickly and should not be manipulated too much.  Cover
and refrigerate for up to 2 days or freeze for up to 2 months. 

* A Note About Coffee:  
This is from the Cocolat book.  I trust Alice, you should too. 

"Normally, to use it properly as a flavoring, we require maximum taste
with minimum liquid.  Rather than use coffee extract or flavoring from a
bottle, I use one of the premium brands of instant coffee or espresso
powder (but NOT freeze dried crystals).  Two brands that I like are
Medaglio d'Oro and Cafe Salvador. 

"If (like me) you are too much of a coffee snob to ever dream of
actually drinking instant coffee, you are probably thinking of using
strong brewed coffee or real espresso.  I recommend against this.  [It]
will deliver too much liquid and not enough flavor.  So, relax this time
and open the jar."

From: (Stephanie da Silva)


2 tblsp    boiling water
1 tsp      instant coffee crystals
1/4 cup    sugar
2 squares  semisweet chocolate, coarsely chopped
2          slightly beaten egg yolks
1/2 tsp    vanilla
2          egg whites
1/8 tsp    cream of tartar
2 tblsp    sugar
1/2 cup    whipping cream

In a heavy saucepan combine boiling water and instant coffee.  Add the
1/4 cup sugar; cook and stir over medium heat till sugar is dissolved. 
Add chocolate; stir till melted.  Remove from heat. 

Gradually stir hot mixture into beaten egg yolks; return all to saucepan.
Cook and stir over medium heat till thickened and bubbly; reduce heat.
Cook and stir 2 minutes more.  Remove from heat; stir in vanilla.  Cool
slightly, stirring occasionally.

In a small mixer bowl beat egg whites and cream of tartar till soft peaks
form.  Gradually add the 2 tablespoons sugar; beat till stiff peaks form.
Fold egg whites into chocolate mixture.

In a large mixer bowl beat 1/2 cup whipping cream till soft peaks form.
Fold cream into chocolate mixture.  Spoon into 3 or 4 individual dessert
dishes or a serving bowl.  Cover and chill in refrigerator about 3 hours.
If desired, garnish each serving with additional unsweetened whipped
cream and chocolate curls.

From: (Jeff Goldsmith)

Source: Inspired by a Recipe in the Silver Palatte


2 tblsp  unflavored gelatin
4 tblsp  cold water
juice and grated zest of 1 large tangerine
2 pints  raspberries (or 20 oz frozen)
2        egg yolks
4 tblsp  tangerine liqueur (If you can't find this, Grand Marnier or 
	 Cointreau will do, but use only 2 tsp of them.)
1/2 cup  granulated sugar
2 cups   whipping cream

Dissolve gelatin in water.  It will form a rubbery chunk.  Add juice,
zest and berries (save a few berries for garnish) and heat gently.  It
should boil, but just barely.  Stir the whole time.  Cook until the
rubbery gelatin chunk is dissolved.  This will mangle most of the
berries; that's ok.  This stuff should be a chunky goop at this point. 
Let it cool. 

Beat egg yolks and sugar together.  They should be a pale yellow.  Add
liqueur and mix thoroughly.  Heat over a double boiler until it thickens
slightly (stirring constantly.) It shouldn't take very long; the color
will change slightly.  If it's hot all the way through, that's good
enough.  Let it cool. 

Mix egg yolk goop and berry goop thoroughly. 

Whip cream to soft peaks and fold into the mixture.  Chill and serve.  I
like to put it into individual dessert glasses before chilling.  Add
some berries or other fruit as a garnish. 



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