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• Baking & Pastry Arts Featured Recipes

Baking & Pastry Arts Featured Recipes

Featured recipes from our students

Raspberry Mousse with Orange Tuile Spoon Recipe

Orange Tuile

Ingredients   Granulated Sugar 1 Tablespoon Small Egg White 1 Whole Cornstarch 1 ½ Tablespoon Vegetable Oil 1 Tablespoon Orange Zest ½ teaspoon Salt ¼ teaspoon Orange Extract ½ teaspoon   Process: Place sugar and egg white in medium bowl and whisk until frothy. Add cornstarch and oil, whisk until blended. Gently whisk in orange zest, salt, and orange extract. Place a piece of parchment paper in a cookie sheet. Use spoons to place batter on parchment paper. The drops should be about 1-2 teaspoons worth of batter. Bake at 325 degrees Fahrenheit until edges are golden. Let cool completely and carefully peel off of parchment paper.     Raspberry Glaze Ingredients   Raspberry Puree ¼ cup Water 1/8 cup Knox Gelatin 1 teaspoon Granulated Sugar 1 Tablespoon   Process: Place puree and water in saucepan. Sprinkle gelatin over the liquid and let sit for 5 minutes. Add sugar and whisk until no clumps remain. Heat over medium heat and whisk until all of the sugar is dissolved. Let cool for 5 minutes. Carefully pour over frozen mousse. Let sit out for 5-10 minutes to let glaze set and thaw mousse. Place tuile cookie in mousse. Enjoy!   *Can dip a fresh raspberry in remaining glaze and set on top of the mousse   Raspberry Mousse Yields: 6 – 2.5 ounce container Ingredients   Heavy Whipping Cream ¾ cup Granulated Sugar 2 Tablespoons Raspberry Puree ¼ - ½ cup Knox Gelatin 1 teaspoon   Process: Place puree in bowl and sprinkle gelatin over it. Let sit for 5 minutes for it to bloom. Whisk until no clumps remain. Place cream and sugar in mixing bowl with whip attachment. Whip on medium for 30 seconds to 1 minute, until medium peaks. Slowly pour puree into cream and whip until stiff peaks (think cool whip texture). Portion into containers as you please and freeze.     Raspberry Puree Ingredients   Fresh or Frozen Raspberries 3 ¾ cups Granulated Sugar 3 ½ tbsp   Process: Place berries in sauce pan and sprinkle sugar over them. Place over low heat and cover with lid. Stir every 2-4 minutes to prevent burning. Once all berries are soft and falling apart strain through a fine mesh and place juice in a bowl. Let cool.