Frozen Raspberry Mousse Pie


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

2 3/4 cups fresh raspberries (about 14 ounces)
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.

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)

Ice Cream Time, Finally!

Over the past year I have moved 3 1/2 times. The 1/2 time would be when I moved Jesse out to San Diego. Then I moved from our house in Ohio to my parents while I finished school. 4 months later I moved to San Diego. 1 month later we moved apartments from the tiny studio to a 2 bedroom with much more space. With all of that moving, things were bound to get lost in the shuffle.

I feel like I think of things I don’t have on a weekly basis. Some things we sold in one of our garage sales or gave to Goodwill without thinking. There are things that we purposely left with our parents in Ohio, knowing we wouldn’t have space in the apartment. Other things were accidentally left behind at my parents. Like, for example, the ice cream attachment for my standing mixer. The attachment is stored in the freezer and when I moved in January I just plum forgot to get it out of the garage freezer at my parents. I was pretty disappointed in March when the weather was warm in San Diego and I was craving home made ice cream.

The good news is I was able to bring it back with me after my brief Easter trip. I specifically packed (or didn’t pack) an empty suitcase to bring some of my forgotten goodies back with me, and I was most excited about the ice cream attachment. This weekend I finally had the opportunity, equipment and ingredients to make the homemade frozen goody I’ve been craving. Fresh strawberries were on sale so I knew I wanted to use them, but I have already made strawberry ice cream so I searched for another way to use them. I found the perfect recipes in The Perfect Scoop (not at all surprising).

In case you’re wondering, it was WELL worth the wait!

White Chocolate Ice Cream with Strawberry Swirl
(Source: The Perfect Scoop)

Ice Cream

8 ounces white chocolate, finely chopped
1 cup whole milk
2/3 cup sugar
Pinch of salt
5 large egg yolks
2 cups heavy cream

Put the chocolate pieces in a large bowl and set a mesh strainer on top, set aside. Fill an empty sink (with a stopper) with 2-3 inches of cold water and lots of ice.

In a medium sauce pan, heat the milk, sugar and salt until warm. In a medium bowl whisk the egg yolks. Slowly add the warm milk into the egg yolks, whisking constantly. Carefully add the egg yolk mixture back into the sauce pan. Over medium heat, stir the mixture constantly until it thickens (it will coat the spatula).

Pour the mixture through the strainer into the bowl with the chocolate pieces. Stir until the chocolate has melted and the mixture is smooth then stir in the cream. Set the bowl in the ice bath and stir until completely cool. Chill the mixture thoroughly in the refrigerator.

(The next part is for the Kitchen Aid stand mixer Ice Cream attachment, if you have another ice cream maker follower the manufacturer’s instructions)

Remove the ice cream attachment from the freezer and attach it to your mixer. Attach the paddle lock and paddle. Turn the mixer on to stir. (Never pour in liquid if the mixer isn’t running, just trust me on that) Carefully pour the chilled mixture into the bowl and let run for 15-20 minutes.

As you spoon the ice cream into a storage container, layer it with strawberry swirl mixture.

Strawberry Swirl (adapted from the Perfect Scoop recipe for Raspberry Swirl)

1 1/2 cups strawberries, fresh or frozen (then thawed)
3 tablespoons sugar
1 tablespoon vodka (I only had cherry flavored vodka and I think it really upped the flavor!)

In a bowl, mash the strawberries, sugar, and vodka with a fork. If you want the swirl to have less chunks and be smoother, process it in a food processor.

I Dreamed a Dream

>This past weekend I had a dream about Ohio. In my dream I wanted had to make a friend cupcakes. Of course I had to figure out how to get them to her because I live 2,000 miles away. Finally I came to the conclusion that I had to fly home to bring her the cupcakes. I imagined how perfectly my cupcake carrier would fit under the seat. I think my brain was trying to tell me that I needed to make cupcakes.

So, when I woke up I knew that I would be making some. I decided I wanted to make classic white cupcakes with a lemon raspberry butter cream, in honor of spring. The recipe that I usually use for making white cakes is awesome, first it calls for butter instead of oil, butter makes everything better. Second, the way the ingredients are brought together is unique and does not require beating egg whites to stiff peaks and then folding it into batter, which makes my arm tired! The result is an incredibly light but still flavorful white cake.

Unfortunately, I discovered that this batter is almost too light for making cupcakes. I filled the liners as I usually do, a little less than 2/3 full and they rose sooooo much that they spilled over the tops and looked more like muffins than cupcakes. They also did not do a great job of sticking to the liners, a few came right out of the liners as I tried to remove them from the pan and in others the liners were peeling away from the edges. They tasted great but just weren’t as sturdy as I usually like my cupcakes. I still really like this recipe for regular 9 inch round cakes, so I will share the recipe but I will also add a link to recipe that would be better suited for cupcakes.

White Cake with Lemon Raspberry Buttercream
(Source: Culinary Concoctions by Peabody)
(Recommended recipe for cupcakes)

White Cake

1 cup whole milk, room temperature
6 egg whites
2 tsp vanilla extract
2 1/4 cups cake flour
1 3/4 cups granulated sugar
4 tsp baking powder
1 tsp salt
3/4 cup unsalted butter (6 oz), softened

Preheat oven to 350 F.
Grease two 9 inch cake pans with vegetable shortening, line the bottom with parchment paper, grease the parchment paper and flour the pans.
Combine milk, eggs whites and extract in a small bowl with a fork. Set aside.
Combine flour, sugar, baking powder and salt in an electric mixer and mix at slow speed with a paddle attachment. Add butter. Continue beating at slow speed until mixture looks like wet sand (If you’re doing this by hand, sift the dry ingredients together and rub in butter).
Add all but 1/2 cup of milk mixture and beat at medium speed for 1 1/2 minutes. Add remaining milk mixture and beat for an additional 30 seconds, scraping the sides of the bowl if necessary. Do not overmix.
Divide batter evenly between prepared pans and gently shake to smooth batter. Bake 30-35 minutes, until toothpick inserted into the center comes out clean.
Let cakes cool in the pans for 15 minutes then invert onto racks to cool completely before frosting. Unfrosted cakes can be frozen for 1-2 weeks.

Lemon Raspberry Buttercream

1 cup (2 sticks) unsalted butter, softened
4 cups powdered (confectioners) sugar
2 tbsp half and half
2 tbsp seedless raspberry preserves
1 cap full lemon extract (~1/2 tsp)
(I think a tsp or 2 of lemon zest would be a wonderful addition however I did not have any lemons on hand)

Beat the butter in a mixing bowl for 1-2 minutes or until very pale yellow and creamy looking. Slowly add the confectioners sugar, about 1/2 cup at a time. Half way through adding the confectioners sugar add the half and half, raspberry preserves and lemon extract. Continue to beat until the frosting is a smooth spreadable texture, but not too soft. If it appears to stiff or dry add a little more half and half. If it appears too wet or runny add more confectioners sugar.