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Great Day Kitchen, 2/8/18 - Mousse in a jar & cherry pie

Chef Carolyn Ocheltree making Chocolate Mousse in a Jar

Chef Carolyn Ocheltree, from Tree of Life Café & Bakery, located at 2139 Kern St. in downtown Fresno, visited the Great Day Kitchen to prepare some delicious food.

Click here to visit Tree of Life Café & Bakery online or call (559) 663-7776.

Click here to follow Tree of Life on Facebook.



Chocolate Mousse in a Jar


Ingredients:

  • 8 oz. (2 bars) Ghirardelli 60% Cacao Bittersweet Chocolate Bar
  • 2 cups heavy whipping cream
  • 4 eggs, room temperature
  • 2 Tablespoons sugar


Directions:

  • Whip the cream to form light peaks. Set aside in the refrigerator.
  • Melt the chocolate bars in a large mixing bowl set over barely simmering water. Meanwhile, whip the eggs with the sugar until very fluffy and thick, about 10 minutes.
  • The mixture will start to thicken, so work quickly. Quickly stir in the beaten eggs, then fold in the whipped cream.
  • Pour or spoon mixture into cups or bowls, and chill until firm, about 2 hours. The mixture can also be piped into serving containers from a pastry bag, using decorative tips.
  • Garnish with fresh whipped cream and a strawberry half with the stem, if desired.


(Recipe by Ghirardelli Chocolate)


Oregon Red Tart Cherry Pie


Filling Ingredients:

  • ½ to ¾ cup granulated sugar*
  • 3 Tablespoons cornstarch
  • 2 cans Oregon Red Tart Cherries
  • ¼ teaspoon almond extract (optional)
  • 1 Tablespoon butter or margarine (optional)
  • 2 crusts for a 9-inch pie


Filling Directions:

  • Preheat oven to 400 degrees F.
  • Drain the cherries and reserve the juice from only one can.
  • In a saucepan, stir the cherry juice into the combined mixture of the cornstarch and sugar. Cook over medium heat, stirring constantly until thickened.
  • Remove from heat. Gently stir in cherries and almond extract.
  • Pour filling into pastry lined pan. Dot with butter or margarine, if desired. Adjust crust, seal and vent. (Top crust can be brushed with melted butter or vegetable oil and sprinkled with raw sugar crystals, if desired.)
  • Bake 30-40 minutes or until crust browns and filling begins to bubble. If necessary, cover edges with aluminum foil during last 15 minutes to prevent over-browning. Cool pie several hours to allow filling to thicken before slicing.

*Sugar may be increased to taste.


Pastry Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup shortening (Crisco Butter-Flavored Shortening gives a buttery sensation)
  • 4-6 Tablespoons ice water


Pastry Directions:

  • Mix flour and salt in a large mixing bowl. With a pastry blender, cut in shortening until it resembles coarse crumbs.
  • Mix in the ice water, one tablespoon at a time, until dough forms a ball. Do not overmix.
  • Divide dough into two balls. Using a well-floured surface and rolling pin, roll each pastry ball from the center to the edges with long, even strokes.
  • Roll each pastry into a circle large enough to fit in a 9-inch pie plate.


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