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A<br />
PINT<br />
OF<br />
DELICIOUS<br />
150 www.bcliquorstores.com<br />
Easter Desserts from page 110 continued<br />
make Dark and White Chocolate and mango mousse (recipe follows) and follow<br />
instructions to assemble.<br />
DARK AND wHITE CHOCOLATE AND MANGO MOUSSE<br />
4 oz (125 g) white chocolate, coarsely chopped<br />
⅓ cup (75 ml) mango purée<br />
8 oz (250 g) dark chocolate, coarsely chopped<br />
2 tbsp (30 ml) butter<br />
2 cups (500 ml) whipping cream<br />
1 tsp (5 ml) granulated gelatin<br />
2 mangoes, peeled, cut into small pieces<br />
mint leaves to garnish (optional)<br />
In a double boiler, melt white chocolate then stir in mango purée. Stir well and<br />
set aside. melt dark chocolate and butter in double boiler over barely simmering<br />
water, stirring constantly. Remove from heat and set aside to cool slightly to just<br />
above body temperature. Pour ¼ cup (50 ml) of whipping cream into a metal<br />
measuring cup and sprinkle in gelatin. Allow gelatin to bloom for 10 minutes, then<br />
carefully heat mixture over low heat in double boiler, swirling cup until gelatin is<br />
dissolved. Do not bring to boil. Stir mixture into cooled dark chocolate and set<br />
aside. Whip remaining cream until medium peaks form. Fold ¼ of whipped cream<br />
into chocolate mixture, then fold in remaining whipped cream until blended.<br />
Transfer mixture to refrigerator for 10 to 15 minutes or until set. Swirl in mango<br />
white chocolate mixture. Do not over-mix.<br />
To assemble, spread mousse over pavlova base and carefully roll up lengthwise.<br />
Cover and refrigerate for 2 hours.<br />
To serve, slice and place on chilled plates. garnish with icing sugar and diced<br />
mango and mint if desired.<br />
PAIRS wITH<br />
gRAHAm SIX gRAPeS ReSeRVe<br />
Spain $29.99 208405<br />
X-RATeD FUSIOn<br />
USA $47.99 283168<br />
Key LIme meRIngUe TARTLeTS<br />
Serves 6<br />
CRUST<br />
1½ cups (375 ml) graham cracker crumbs<br />
3½ tbsp (51 ml) sugar<br />
½ tsp (2 ml) cinnamon<br />
6 tbsp (90 ml) unsalted butter, melted<br />
Preheat oven to 325 F (170 C). Use middle rack. mix crumbs, sugar, cinnamon<br />
and melted butter in mixing bowl until well-blended. Divide crumbs among 6<br />
small, 4-in (10 cm) tart shells with removable bases and press along bottom and<br />
sides with fingers or spoon. Place tart pans on baking sheet and bake 10 to 12<br />
minutes. Let cool to room temperature.<br />
KEY LIME FILLING<br />
½ cup (125 ml) key lime juice (or regular lime juice)<br />
½ tsp (2 ml) grated lime zest<br />
¼ cup (50 ml) sugar<br />
2 tbsp (30 ml) butter
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