Flourless Chocolate Cake with Whipped Cream and RaspberriesDiet, Schmiet. Some foods are worth breaking New Year's Resolutions - and this cake definitely fits the bill. Delicious, decadent, and drop-dead gorgeous, this cake is one of my favorite go-to recipes whenever I need the perfect finale for a celebratory meal.
|
|
Midori-Honeydew Mousse
This mousse combines two of my favorite ingredients, the melon flavored Midori liqueur and sweet flower scented honeydew. Working with unflavored gelatin is surprising easy and this mousse is almost foolproof. A large food processor or blender makes this recipe faster and easier to prepare, but it can be prepared with excellent results in smaller batches in smaller equipment.
1/2 cup Midori liqueur
3 envelopes unflavored gelatin
1 large cubed honeydew melon
1/2 cup sugar
Freshly squeezed juice of 1 large lemon
1/2 cup heavy cream
Additional sweetened whipped cream (optional)
Melon balls (optional)
Place the Midori in a small heavy saucepan and sprinkle the gelatin over it. Let the gelatin sit for a minute to soften, then place the pan over low heat. Cook, stirring constantly, until the gelatin is dissolved. Remove the pan from the heat and cool to room temperature. In small batches, puree the melon until smooth and add the pureed melon to a large bowl. With a whisk, beat in the Midori mixture, sugar, and lemon juice until smooth and well mixed. With chilled beaters in a clean bowl, whip the heavy cream until soft peaks form. Fold the whipped cream into the honeydew mixture. Spoon into a serving bowl or individual serving dishes. Chill for at least 2 hours before serving with the sweetened whipped cream and melon balls if desired.
Makes 8 servings.
Preparation Time: 20 minutes
Cooking Time: 5 minutes
Chilling Time: 2 hours
Total Time: 2 hours, 25 minutes
|
| |
