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Recipe
Cherry and White-Chocolate Mousse Shortcakes
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3 X 5
4 X 6
Source:
Fine Cooking - Issue No. 03
Recipe
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Active Time:
20 Minutes
Total Time:
8 Hours 35 Minutes
Yield:
Enough for 8 biscuits
Mellow white chocolate and tart, juicy cherries contrast deliciously. Because the mousse is rich and creamy, there’s no need to serve the shortcake with whipped cream.
RECIPE INGREDIENTS
For the Sauce:
2 cups
heavy cream
8 oz.
white chocolate
, finely chopped
12 oz. (2 cups) pitted fresh
cherries
, soaked in 1/4 cup dark rum, and sprinkled with 1/4 cup sugar
Basic Shortcake Biscuits (see recipe)
Other necessary recipes:
Basic Shortcake Biscuits
Basic Whipped Cream
DIRECTIONS
FOR THE MOUSSE:
Start the mousse 8 to 24 hours before serving. Bring 2/3 cup heavy cream to a boil. Remove from the heat and add the white chocolate. Stir until completely melted. Transfer to a medium bowl and let cool until tepid. Put the rest of the cream in a chilled bowl and whip until soft peaks form. With a rubber spatula, gently but quickly fold the whipped cream into the white chocolate mixture until just combined. Cover and refrigerate at least 8 hours.
After making the
shortcakes
, assemble them as directed, piping the mousse around the top and bottom cakes.
Recipe reprinted by permission of
Fine Cooking
Magazine
. All rights reserved.
Date Added:
01/01/2008
Nutrition Facts per Serving
Yield:
Enough for 8 biscuits
Calories:
932
Fat. Total:
68g
Fiber:
2g
Carbohydrates, Total:
71g
Sodium:
538mg
% Cal. from Fat:
66%
Cholesterol:
170mg
Protein:
10g
Recipe error? Contact customer service.
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