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Yield: Enough for 8 biscuits
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| 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) |
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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.
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Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Enough for 8 biscuits
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| Calories: | 932 |
Fat. Total: | 68g |
Carbohydrates, Total: | 71g |
| Cholesterol: | 170mg |
Sodium: | 538mg |
Protein: | 10g |
| Fiber: | 2g |
% Cal. from Fat: | 66% |
Fat, Saturated: | 0g |
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