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cbb4104: Raspberries go into blender
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cbb4104: Raspberries in the blender
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cbb4104: Straining the raspberry seeds out
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cbb4104: Raspberry puree thickens with corn starch
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cbb4104: Ring molds and corn starch
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cbb4104: Corn starch measured out
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cbb4104: Heavy cream heats up for the custard
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cbb4104: Cream heats up for the custard
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cbb4104: Egg yolks mixed with heavy cream for the custard.
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cbb4104: Chopped up semi-sweet chocolate chips
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cbb4104: The ganache simmers.
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cbb4104: Filling the squirty bottle with the ganache.
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cbb4104: English custard, chocolate sauce and raspberry sauce in the frige.
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cbb4104: English custard, chocolate sauce and raspberry sauce in the frige.
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cbb4104: The chocolate sheet cake goes in the oven.
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cbb4104: Beating the egg whites
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cbb4104: Barb attempts to whip the cold heavy cream. We ended up using the Kitchen Aid mixer.
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cbb4104: Egg whites in Stiff Peak mode
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cbb4104: Egg whites beat to stiff peaks
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cbb4104: Babs folds egg whites and chocolate together
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cbb4104: Chocolate sheet cake cools, mousse being folded together
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cbb4104: Parchment paper strips cut to line ring molds
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cbb4104: Mmmmmm, chocolate mousse...
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cbb4104: Chocolate cake rounds being cut from baking pan
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cbb4104: Chocolate Mousse Cakes in production
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cbb4104: Barb wraps parchment paper around chocolate cake round
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cbb4104: Chocolate cake leftovers
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cbb4104: The table at Gourmet Club 2013-12-14
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cbb4104: 12 Chocolate Mousse Cakes in production
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cbb4104: Two completed Chocolate Mousse Cake plates