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Charbroiled Pineapple Mousse
4 oz. Cream Cheese, softened 4 oz. Pineapple, charbroiled 6 oz. Heavy Cream 4 oz. Powdered Sugar
Directions:
After grilling/broiling pineapple, run it through a food
processor until smooth. Set aside to cool. Whip cream cheese until smooth, then
add sugar and vinegar, scraping the bowl down as needed. Whip heavy cream until
it reaches a stiff peak. Combine cream cheese mixture, pineapple, and whipped
cream using mixer or rubber spatula. Chill overnight to set. May be piped out
of pastry bag to serve. Serve with pound cake (chocolate dipped pound cake
slices were used in cooking class and Blackberry Ginger Balsamic Reduction
(see recipe below).
Blackberry Balsamic Reduction:
Directions: Pour 1 c. Blackberry Ginger Balsamic Vinegar into a small saucepan over medium heat. Bring it to a boil, then reduce
heat to simmer. Simmer until it is reduced by half (for a thinner reduction;
reduce more for thicker reduction), stirring occasionally. Do not rush the
process by increasing the heat, which will cause the balsamic to harden. Cool,
then store in airtight container in refrigerator. Allow to come to room
temperature prior to use.
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