The SoNo Baking Company Cookbook by John Barricelli

Author:John Barricelli [Barricelli, John]
Language: eng
Format: epub, pdf
ISBN: 978-0-7704-3386-4
Publisher: Crown Publishing Group
Published: 2010-03-08T16:00:00+00:00

TECHNIQUE TIP: Use a pastry bag fitted with a large plain tip to pipe the pastry cream and whipped cream into the trifle dish. This will result in a cleaner presentation against the glass of the dish.

White Chocolate Mousse and Raspberry Parfait

This dessert is wonderfully light in texture. The airiness is due to a combination of egg whites, whipped cream, and melted white chocolate. Make sure to use the best quality chocolate you can find. When buying white chocolate, never buy chips or chunks, as they won’t melt properly. Couverture chocolate, which is used for finishing and confections, can also be used. It can be found at gourmet specialty stores. Try serving with a slice of toasted pound cake or Yellow Sponge Cake.

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