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Tuesday, June 12, 2012

Happy Father's Day Dessert!




Another fun morning with Dao and Shawn on the Vegas Morning Blend!!  I was asked to whip up a delicious dessert for dear old dad and I brought out an oldie but goodie with a few changes to make it faster and easier! 

Here's the video from this morning.


And here is the recipe so you can make it yourself!  If you love lime...this has got a great lime zing to it!



White Chocolate-Key Lime Mousse Pie
With Fresh Strawberries

Recipe Courtesy of Chef Doreen Fang

Serves 8

Ingredients
Crust
1 ½ cups          Graham-cracker crumbs
7 Tbsp              Unsalted butter, melted and cooled
3 Tbsp              Sugar

Filling
½ cup              Fresh Key Lime juice
1 tsp                 Unflavored gelatin
1 cup               Chilled heavy whipping cream
5 oz                  White chocolate, chopped or chips
1 tsp                 Grated lime peel
6 Tbsp              Powdered sugar
3 Tbsp              Sour cream

Topping
2 – 12 oz basket Strawberries, hulled, dried and sliced
1/3 cup (approx) Seedless strawberry jam
Mint for garnish

Preparation
Crust
Pre-heat oven to 375 degrees.  In a medium bowl combine the graham-cracker, sugar and melted butter and mix well till thoroughly combined.  Press mixture into a 9 inch pie plate.  Bake till lightly brown, approximately 10-12 minutes.  Remove and allow to cool completely on a wire rack.

Filling
Put lime juice in a small bowl and sprinkle the gelatin over the juice.  Let it stand for 10 minutes to soften the gelatin.  In a medium sauce pan, bring ¼ cup heavy cream to a simmer.  Reduce heat to low and add the white chocolate; stir until melted and completely smooth.  Add the lime/gelatin mixture.  Stir till the mixture completely dissolves with the white chocolate mixture; add the lime peel, mixing thoroughly. Transfer to a med/large bowl and chill mixture, stirring often, until the mixture is cold and has thicken but not set yet.  About 45 minutes. 

Beat the remaining ¾ cup of cream, powdered sugar and sour cream to medium-stiff peaks in a medium bowl over an ice bath.  Fold the whipped cream mixture into the white chocolate/key lime mixture till fully incorporated.  Spoon the mousse into the crust, spreading it evenly across the crust.  Chill mousse till it sets, approximately 4 hours.  This can be made a day in advance. Covered and refrigerated.

Topping
Melt jam in a small sauce pan over low heat, stir often.  Allow to cool.  In a large bowl, add the strawberry slices and add the melted jam and using a rubber spatula, gently fold the jam and strawberries; covering all the slices with jam.

Starting with the outside edge closest to the crust, arrange the berries slices one at a time, with the tips facing outward, making a circle.  Once you’ve gone all the way around you will begin the next layer, slightly overlapping the next layer of berries on top of the last layer.  Continue laying out the berries in a circle as they get smaller and closer to the center and end with a few berry slices in the middle.  You are creating a flower and the slices are the “petals”.  

Again, this can be done about 3 hours prior to serving.  Keep covered and refrigerated. 

Garnish with mint prior to serving.

Slice, serve and enjoy!

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