THREE DESSERTS
RASPBERRY MOUSSE
16 ounces fresh raspberries
1 tsp imitation rum extract
2 tsp confectioners’ sugar
Juice of 1 lemon
6 Tbsp sugar
2 Tbsp unflavoured kosher gelatine
powder
1 cup parev whipping cream
CHOCOLATE CUP WITH
RASPBERRY MOUSSE
METHODS: For this recipe, you will either
use tempered chocolate or chocolate candy
coating. Tempered chocolate will taste better,
but chocolate candy coating is faster and
more convenient to use. I recommend that
you do not simply use melted (untempered)
chocolate, as it gets soft at warm temperatures and tends to bloom, or develop greyishwhite streaks that are unappetising. So begin
by melting your chocolate candy coating.
There are two methods of making edible
chocolate cups. For the first, you will want to
take a spoon and fill each candy cup to the
brim with chocolate. You can use any style or
size of candy cup. I prefer the foil variety,
since they seem a little sturdier to me, but
the paper cups will also work. Let the chocolate sit for a few minutes, just until it starts
to set around the edges. Then grasp a candy
cup by the bottom and invert it over the bowl
of chocolate, letting the excess drip out. Once
the extra chocolate is gone, you’ll be left with
a thin, even coating on the sides and bottom
of your candy cup. This method is fairly fast if
you’re doing a large number of cups, since by
the time you have filled them all, the first
cups will be ready to invert over the chocolate. The downside is that it does require
enough extra chocolate to fill the cups to the
brim, so it’s not ideal if you’re working with a
limited amount of chocolate.
THE SECOND METHOD INVOLVES USING A SMALL, CLEAN FOOD-SAFE
PAINTBRUSH: Fill a cup about a quarter of
the way full of chocolate, the