Raspberry Mousse

Apr 21, 2014

Bursting with raspberry flavour, dreamy, airy raspberry mousse is delicious and pretty too! Raspberry mousse is so versatile – use it as we have here for a light dessert, as a pie filling, layered with white or dark chocolate mousse, or spoon into chocolate cups for a more decadent dessert.

Makes 8 cups

Ingredients

• 2 cups fresh raspberries
• 1/2 cup sugar
• 1 tablespoon lemon juice
• 1 1/2 teaspoons unflavored gelatin
• 1/4 cup cold water
• 1 cup heavy whipping cream

Directions

1. Puree the raspberries in a food processor or blender. Remove the seeds by straining in a fine sieve. Discard the seeds. Add the puree to a large bowl, stir in the sugar and lemon juice; set aside.
2. Add cold water to a small saucepan and sprinkle gelatin over the top. Let it sit for 1 minute, then stir over low heat until the gelatin is completely dissolved. Pour gelatin mixture into the raspberry mixture; stirring well. Chill mixture for 1 hour or until slightly thickened.
3. Beat the raspberry mixture on high speed until it is foamy. Gradually add the heavy cream; beat until thickened (about two minutes).
4. Using a piping bag, squeeze the raspberry mousse mixture into paper baking cups and top with fresh raspberries. You can also spoon into chocolate cups – yummy!
5. Refrigerate until served.

Mini Mushroom Quiche Tarts

Apr 21, 2014

These tasty little quiche tarts are so easy to make, and are perfect as appetizers, for brunch, or for breakfast anytime! Cook up a batch for Mom for Mother’s Day.

Ingredients
4 large eggs
1 (8oz) pkg. Baby Bella or button mushrooms, sliced
1/4 onion, diced
2 cloves of garlic, minced
4 ounces of grated Swiss or Gruyère cheese
2/3 cup half and half or heavy cream
salt and pepper, to taste
Easy crust ingredients:
1 cup all-purpose flour
1/2 teaspoon salt
1/4 cup oil
1/4 cup ice cold water

Instructions

1. Preheat oven to 350°F
2. In a large bowl mix the flour and salt with fork.
3. In a separate bowl, beat the oil and water with a whisk or fork to thicken.  Pour into flour mixture and stir gently until just incorporated.
4. Divide dough into 4 equal parts. On a solid surface, press each quarter of dough very thinly flattened. Press each flattened dough round into 4 mini tart pans and season each with a little freshly ground black pepper.
5. Saute mushrooms and onion, adding the garlic towards the very end to prevent burning.  Season with salt and pepper. Beat the eggs well and add the cream.  Add cheese to the dough crust and pour in egg mixture.  Bake at 350F for 30-35 minutes.

NOTE: Any leftover quiche can be frozen for a few months or stored in the fridge for up to 4 days.  Re-heat in microwave or oven.