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August 27th is National Pots De Crème Day, celebrating one of the three classic custards of France. The other two are crème brûlée and crème caramel. Here’s more about the differences. A note about pots de crème (plural) versus pot de crème (singular): Since the custard is always made in a batch of four or…
Continue reading “Raspberry Pots De Creme Recipe For National Pots De Creme Day”
Instead of a heavy pumpkin pie for Thanksgiving dinner, how about a pumpkin dessert that’s light as air: pumpkin mousse. Some people have begged off mousse because the recipe requires raw eggs. But you can buy and enjoy raw eggs safely if you use pasteurized eggs. Beyond mousse, use them in Caesar salad dressing, egg…
Continue reading “THANKSGIVING: Pumpkin Mousse Recipe”
Yesterday’s Easter dinner ended with chocolate mousse. To cap the festivity of the seven-course dinner* there were two different kinds of mousse: dark chocolate and white chocolate. It made us think about why nobody serves mousse anymore. It’s only found on the menus of old-style French and Continental restaurants, and there are fewer and fewer…
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Banana Creme Mousse is one of the four variations of the recipe. Photo courtesy McCormick. Though pumpkin pie spice is typically found in Thanksgiving and Christmas desserts, pair it with coconut milk and you can add a burst of spice to all kinds of desserts, year-round. Pumpkin pie spice and coconut milk is the sixth…
Continue reading “RECIPE: Mini Mousse Desserts”
