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Baking & Pastry Arts
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.