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Archive for August, 2010

Frozen Grand Marnier Mousse

Makes 8-10 servings altered from Epicurious (photo taken with iPhone!)

  • 1/3 cup sugar
  • 1/2 cup Grand Marnier or other orange liqueur
  • 5 large egg yolks
  • 2 tablespoons water
  • 1 tbsp orange rind
  • 1 tsp orange extract
  • 1 1/4 cups chilled whipping cream
  • Raspberry coulis
  • Honey candied walnuts
  1. Whisk first 4 ingredients in medium bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water) and whisk until thermometer registers 140°F for 3 consecutive minutes, total time about 10 minutes. Remove from over water. Using electric mixer, beat until cool, about 4 minutes.
  2. Using electric mixer fitted with clean dry beaters, beat cream in large bowl until stiff peaks form. Add rind and extract. Fold Grand Marnier mixture into cream.
  3. Freeze at least 4 hours or until set.
  4. Serve drizzled with coulis, a few raspberries and some candied walnuts.
  5. Enjoy!

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Stilton and Honey Roasted Walnuts in Cheese Gougeres

I came up with this recipe because I was looking for something different. This recipe served 2, bit if you have more people, it multiplies well.

  • 6 gougeres
  • About 1 oz Stilton
  • 6 walnut halves
  • 1/4 cup honey
  • 1 tsp unsalted butter
  • Pinch of cayenne
  1. In a small frying pan, melt butter and honey, add walnuts and cook until honey is a caramel colour and walnuts are totally covered. Sprinkle with cayenne evenly.
  2. Spread out on parchment to cool.
  3. Cut 2/3 of each gourgier horizontally (like a clam) and stuff with equal parts Stilton and one walnut half. Close up the gourgiers.
  4. Serve and enjoy!

Optional: preheat oven to 350°F. Bake gougeres until cheese has melted. Serve warm.

Updated a few typos.

Cheese Gourgiers Stuffed With Stilton and Honey Roasted Walnuts on FoodistaCheese Gourgiers Stuffed With Stilton and Honey Roasted Walnuts

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