Monday, February 10, 2014

White Chocolate Raspberry Mousse

12 ounces White Chocolate
Baking Bar or 2 cups white chips
1 teaspoon real white vanilla
2 tablspoons heavy cream
1/12 cups heavy cream
4 egg whites
6 tablespoons of Raspberry compote

1.Pgently to blend. Set aside to cool while whipping cream until soft peaks form, do not over whip, fold cream into chocolate mixture, Set aside.
2.In large bowl with clean mixer, whisk egg whites until soft peaks form. With rubber spatula, fold egg whites into chocolate mixture. Divide mousse among 6 dessert bowls or glasses. Add  1 tablespoon Raspberry compote on top and swirl through with butter knife. Chill at least 1 hour.

Saturday, February 1, 2014

Fantastic February!

Please bare with us during the month of Febraury, we at the Pantry are experiencing a major life changing event at our house. We will be adding a brand new little line cook to our family very soon and I will be leaving in a few days to go play grandma for the very first time. So, I suspect, our posts here will be hit and miss.