A week before I left for China my parents came to town for a visit. Before I knew that I would be able to make the trip to the Far East I had decided that if Jesse was still gone in June I would take an extended trip to Ohio. I was of course so excited to learn that I would be able to make my China trip, but there was still a part of me that was bummed that I wouldn’t be able to make it home to visit family/friends. So I felt pretty lucky when my mom and dad were able to make it out to visit before I left.
In fact, I was so excited for their trip that I planned it all out weeks in advance. Right down to which meals we would have on which day. For Saturday I had a nice light breakfast planned, out for lunch (In & Out Burger – YUM), and a good sized dinner. So I wanted dessert to be on the lighter side. I sort of achieved that goal. Dessert was deceivingly light. Meaning it tasted light (and smooth and creamy) – but I wouldn’t add up the calories if I were you. Just make it, eat and enjoy it without thinking about the calorie count!
This dessert was perfect because, like the scones, I was able to prepare it ahead of time and all I needed to do on Saturday was take it out of the freezer and top with chocolate ganache (which I had also prepared ahead of time and needed only a few seconds in the microwave to become pourable).
Frozen Raspberry Mousse Pie
(Mousse recipe adapted from, Bon Appetit)
1 1/2 sleeves of Oreo Cookies (or one 8 oz bag of Mini Oreos)
5 tbsp unsalted butter, melted
1 1/2 cups powdered sugar
1 tablespoons kirsch (I used cherry flavored vodka because that’s what I had on hand)
1 1/2 cups chilled heavy whipping cream
1/2 cup sour cream
Chocolate Ganache for drizzling (recipe below)
Preheat the oven to 350 degrees. Place the Oreos in the bowl of a food processor (alternatively you can place them in a sealable bag and use a rolling pin to crush) pulse in 3 second increments for a total of 10-15 seconds. Stream the melted butter into the bowl and process again for 10-15 seconds (or mix with a fork if not using a food processor). Press the crumbs into the bottom and up the sides of an 8 inch spring form pan. Place the springform pan in the freezer for 10 minutes then bake for 10 minutes. Remove from the oven and place the pan on a cooling rack.
While the crust is cooling, clean out the bowl of the food processor then process the raspberries until smooth. Remove the berries from the bowl and press through a mesh strainer, into a large bowl, to separate out the seeds. Add the powdered sugar and kirsch and whisk until thoroughly combined.
In another large bowl whip the heavy cream until it forms stiff peaks. Add the sour cream and beat just until combined.
Carefully fold the whipped cream mixture into the raspberries, being very careful to not over mix. Pour the mousse into the spring form pan. Cover the pan with 2 layers of foil and freeze for at least 2 hours or up to 2 days.
Remove the pie from the freezer 30 minutes before serving. Right after removing from freeze, drizzle the top with chocolate ganache.
(Adapted from Savory Sweet Life)
4 ounces good quality chocolate – finely chopped(I used Ghiradelli 60% bittersweet cacao)
1/3 heavy cream
Place the chocolate in a heatproof bowl.
Bring the heavy cream to a boil (I microwaved for 30 seconds the 15 second increments until it was bubbling).
Pour the boiling cream over the chocolate and stir until smooth and glossy with an even color. Allow to cool until it is the consistency you are looking for (the longer it cools the thicker it becomes. Shorter cooling time = corn syrup like consistency, good for pouring Longer cooling time – thick fudgy consistency, good for piping)