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Parisian
Chocolate Mousse |
8
ounces sweet cooking chocolate
5 Jersey Fresh eggs, separated
whipped cream to decorate
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¼
cup strong coffee
1 tsp vanilla |
Melt chocolate in double boiler, add coffee, stir occasionally. Cool. Beat
in egg yolks one at a time, beating well after each addition. Stir in vanilla.
Beat egg whites until stiff but not dry. Fold egg whites into chocolate
mixture. Pile into soufflé dishes and decorate with whipped cream just before
serving. Chill at least 8 hours before serving. Serves 8.
Contributed by: Marilyn Goodwin, North Hanover Twp.,
NJ
Spanish
Flan
7
Jersey Fresh eggs plus one egg yolk
½
cup cold milk
½ cup sugar and ¾ cup sugar |
1
quart of milk, warmed
1 TBS vanilla
dash of salt |
Melt ¾ cup
sugar in a heavy pot over low heat. With the melted sugar, coat the bottom
and sides of a 1½ quart oven-proof casserole dish. Beat eggs, adding warm
milk alternately with ½ cup sugar until light but not foamy. Add ½ cup
of cold milk, vanilla, salt. Pour over melted sugar in casserole. Place
in a pan of hot water and bake 75 minutes at 350 degrees until firm or
until a silver knife is clean when removed from the flan's center. Refrigerate
until well chilled. Invert onto a dish and slice.
Contributed by: Autumn Bragg, Phillipsburg, NJ
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