. . . at least temporarily
Yesterday it was in the low 30s and snowing, so who knows how long the good weather will stay. We decided to take a Sunday drive and explore while the weather is fabulous. Sunny, 60 degrees and not yet humid.
White Chocolate Mousse Drizzle and White Chocolate and Almond Cream
3 cups chilled whipping cream
1/4 cup butter, cut into pieces
1 pound good-quality white chocolate, finely chopped
1 teaspoons vanilla extract
1/2 teaspoon almond extract
1. Bring 1 cup cream and butter to simmer in heavy medium saucepan over medium heat, stirring until butter melts. Remove from heat. Add white chocolate and stir until smooth. Whisk in vanilla. Pour 1 1/2 cups white chocolate mixture into a small bowl; cover and freeze until cold, about 1 hour.
Let remaining white chocolate mixture in saucepan stand at room temperature until lukewarm, about 20 minutes.
2. Using electric mixer, beat remaining 2 cups cream and almond extract in large bowl until peaks form. Working in 3 batches, fold in lukewarm white chocolate mixture. Refrigerate whipped cream just until medium peaks hold, folding occasionally, about 3 hours.
(I don't think I completely followed this recipe and I only made a third of it. I think if you even just melted the white chocolate and drizzled it over the cake it would be divine.)
Well, there you go. I would love to know if any of you try this! I hope you do.
Balsamic bruschetta over toasted french bread