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July 2018

Desserts Recipes

Desserts Recipes

Jiffy Fruit Cobbler

Jiffy Fruit Cobbler Recipe
1 ea Canned peaches, apricots, Or fruit cocktail..in Fruit juice 2 ts Tapioca, minute Cinnamon to tas...

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Rhubarb Mousse Recipe

Rhubarb Mousse recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Rhubarb Mousse recipe  PDF


3/4 c Sugar
1/4 c Water
3 Egg whites, at room
temperature 1 pn Salt
1/8 ts Cream of tartar
1 c Heavy cream
2 tb Raspberry liqueur (or other
fruit flavor) 2 c Cooked, drained, pureed
rhubarb Garnish: a handful of strawberries, blackberries, or raspberries Cook the sugar and water until it forms a thick syrup (the temperature should be 238 degrees). Beat the egg whites and when they foam, add the salt and cream of tartar, and continue to beat until they start to form soft peaks. Add in a slow steady stream the hot sugar syrup, beating constantly, and continue to beat until the mi ture has cooled and is thick. Beat the cream in a separate bowl until almost stiff, then beat in the liqueur. Fold the whipped cream into the egg white sugar syrup mi ture and freeze for 2 hours. Remove the bowl from the freezer and stir in the pureed rhubarb. If you are not serving immediately, hold the mousse in the freezer. Serve in a glass bowl or in sherbet glasses, decorated with berries. Serves 8. The L. L. Bean Book of NEW New England Cookery

Rhubarb Mousse recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
624 people have voted
Last Reviewed on 2018-07-15



Sunday, Jul 15 2018 Download & Print Rhubarb Mousse recipe  PDF   Desserts recipes RSS   New

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4 Salmon filets 4 ts Butter 8 Thyme sprigs, fresh 8 Parsley sprigs, fresh 4 Garlic cloves, minced 4 tb White wine, dry 1/2 ts Salt 1/2 ts Black pepper, ground Preheat oven to 400 degrees. Place 4 large pieces of foil on a working surface, shiny side down. Spray the inside with vegetable cooking spray. Place a fish filet on each piece of foil. Evenly divide thyme, parsley, garlic, salt, pepper, and wine among the fish. Dot each filet with one teaspoon of butter and then securely fold and seal the edges. Place the packets on a baking sheet and bake for 10 12 minu...

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