Subject: Mousse de Castanhas de Caju e Chocolate (Brazilian Cashew and Chocolate Mousse)
From: Unicorn (unicorn@indenial.com)
Date: Fri Feb 28 2003 - 05:49:37 EST
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FOOD FUNNY
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Thanks to Fran in Seattle for this one:
I thought I had finally found a way to convince Susan, my continually
harried friend, that she needed to find ways to relax. I invited her
to dinner and, while I was busy cooking, she agreed to watch my
videotape on stress management and relaxation techniques. Fifteen
minutes later, she came into the kitchen and handed me the tape. "It
was good," she said, "but I don't need it."
"But it's a 70-minute video," I replied. "You couldn't have watched
the whole thing."
"Yes, I did," Susan assured me. "I put it on fast-forward."
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TODAY'S RECIPE
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Here's one way the Brazilians have modified classic recipes using the
bounty of their forests.
Mousse de Castanhas de Caju e Chocolate (Brazilian Cashew and
Chocolate Mousse)
Note: This recipe calls for uncooked eggs. If salmonella
contamination is a concern in your area, please do not use this
recipe.
2 oz (2 squares, 55 g) unsweetened chocolate, chopped
1/2 cup (125 ml) sugar
3 Tbs (45 ml) water
5 egg, separated
1 cup (250 ml) roasted unsalted cashew nuts,
finely chopped
1 cup (250 ml) heavy cream, whipped
Combine the chocolate, sugar, and water in a small saucepan set over
boiling water and stir until the chocolate is melted and the sugar is
dissolved. Remove from the heat and beat in the egg yolks one at a
time, thoroughly incorporating each yolk before adding another. Add
the ground cashews. Fold in the whipped cream. Beat the egg whites
until stiff peaks form and fold into the chocolate mixture. Pour into
a large serving bowl or individual bowls or wine glasses and
refrigerate for at least 3 hours, or overnight. Serves 6 to 8.
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