September 02, 2004

And still more artery clogging goodness

Since I was slack and missed the deadline last week, I'm posting two recipes this week. Let me know how they turn out for you.

Oreo White Chocolate Mousse "Cheesecake"

24 Oreo cookies
1/4 cup Unsalted butter

3 cup Whipping cream
1 Tbsp Unflavored gelatin
3/4 cup Whipping cream
1/4 cup Water
8 oz Semi-sweet chocolate
1 tsp Vanilla
1 lb White chocolate

1) Grind up oreos and mix with melted butter. Press into bottom of 10 inch
springform pan.

2) Melt semi-sweet chocolate and 3/4 cup cream in double boiler. Pour over
oreo cookie crust. Chill until firm.

3) Melt white chocolate and 1 cup cream in a double boiler. Cool to

4) Add gelatin to water, heat and stir until dissolved. Pour into bowl.
Add 2 cups chilled cream and vanilla to gelatin/water mixture. Beat to soft
peaks. Fold into white chocolate mixture. Pour filling into crust. Chill
until firm. Serve.

Note: If you overwhip the cream, the mousse will become visibly grainy in appearance. It'll still taste great, but it won't be as pretty.

Sour cream poundcake

3 cup Sifted flour
1/4 tsp Baking soda
1/4 tsp Salt

1 cup Butter, in pieces(softened)
3 cup Sugar
1 cup Sour cream
1 1/2 tsp Vanilla extract

6 egg(whites only)

1) Preheat oven to 325F

2)Combine flour with baking soda and salt. Set aside

3) Cream butter and sugar together. Add yolks and beat hard until smooth.

4) Alternate adding flour mixture and sour cream, blending with spatuala
or wisk. Add vanilla.

5) Beat egg whites until stiff peaks, but not grainy. Fold into batter.

6) Add to greased cake pan, and bake about 1 hour and 15 minutes.

Update: I forgot to link to this post by Beth.

Posted by Physics Geek at September 2, 2004 01:55 PM StumbleUpon Toolbar Stumble It!

Question - what do "soft peaks" look like? And what should you use to beat it with? Spatula? Wooden spoon? Fork? Egg beater?

Serious question. I had some problems with a recent recipe involving cream and me being clueless.

Posted by: Harvey at September 2, 2004 06:27 PM

SInce I'll assume-this time- that you're not yanking my chain:

You can use the 3-D wire whip attachment on your mixer. If you got the old-fashioned, hand held mixer(I guess that's the egg beater), just run it at high speed with the spinning things buried in the cream.

Soft peaks: if you lifted some of the whipped cream into a pile with a spoon, it would sllooowwwly deform back down. The whipping makes little hills and valleys, which shouldn't appear permanent once the mixer is turned off.

Firm peaks: they stay erect like Christina Applegate's breasts at age 18, only they're less sweet. Or so I hear. :-/

Posted by: physics geek at September 2, 2004 10:38 PM