White Chocolate Mousse:
8 ounces Imported white chocolate
1 cup Chilled whipped cream
2 Tbsp Light corn syrup
Stir .25-cup cream and light corn syrup in heavy small saucepan over low heat until chocolate is melted and smooth. Pour into medium bowl; cool to barely lukewarm. Beat .75-cup cream in medium bowl to medium-firm peaks Fold cream into white chocolate mixture and refrigerate.
1 pint Cleaned and small-diced strawberries
.25 cup Sugar
Combine the sugar and strawberries and let set for 2 hours then pour off excess liquid.
1 cup Sugar
1 cup Heavy whipping cream
1 cup Chopped pecans
.5 ea. Zest of an orange
In heavy saucepan combine sugar, cream, and zest. On high heat stir mixture till a light golden brown. This mixture is very hot and will burn fast so when it becomes thick turn down the heat. You will know that is done by how thick the mixture is, its looks like peanut butter. Add the pecans and pour cookie size portions on to parchment paper. Let cool then crumble.
To assemble dessert:
Add a 1Tbsp of strawberries to a martini glass. Cover strawberries with the white chocolate mousse. Add another Tbsp or 2 on top of the mousse. Add crumbled pralines and a sprig of mint for garnish.
Recipe by New Orleans Country Club, Photo by Joanna Lefebvre
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