After several rainy and stormy periods over the weekend, we are going to see more breaks for additional sunshine and a daily rain chance all this week. We are currently on the dry-side of an upper disturbance,more>>
A large cluster of storms in the central Gulf is moving northward. Computer models do not develop anything with this feature, but it will provide for abundant rainfall across the Gulf coast this holiday weekend.more>>
While you were sleeping, the Internet never stopped… Here's what's trending today. ‘Exasperated' boy reacts to mom's pregnancy "What were you thinking? This makes no sense… This is exasperating!" Amore>>
While you were sleeping, the Internet never stopped… Here's what's trending today.more>>
I've officially changed course on the Saints quarterback room. Luke McCown, not Ryan Griffin, will be the Saints backup quarterback this year.more>>
Sean Fazende has officially changed course on the Saints quarterback room.more>>
Exotic fruit Jelly
- Mango puree 1 cup
- Sugar 2 Oz
- Gelatin powder ½ packet
In a sauce pot over medium heat, bring the fruit puree to a boil with the sugar.
Sprinkle the gelatin into the fruit puree and stir it up.
Pour into a cake pan lined with plastic wrap, let it cool, and place in the freezer. It will be much easier to handle while frozen.
Milk chocolate mousse
- Milk ¼ cup
- Sugar 2 oz.
- Vanilla bean 1
- Egg yolk 2 each
- Milk chocolate 5 oz.
- Cream 1 cup
- Gelatin leaf ½ packet
- Jack Daniel's 1 tbs.
In a small sauce pan bring to a boil the sugar with the water.
While the sugar is cooking, in a mixer, using the whisk attachment, whip the yolks.
Once the temperature of the sugar reaches 230 F (using a candy thermometer) and the yolks have developed a fluffy consistency, pour the sugar slowly along the edge of the mixing bowl, as not to cook the yolks too rapidly. Continue mixing for approximately a couple of minutes.
Scrape the vanilla bean into the milk, bring to a boil, add the gelatin, and remove from heat.
In a large bowl pour the milk over the chocolate. Add egg yolk mixture, Jack Daniel's and combine. Set aside
Whip the cream & fold into chocolate mix.
Chill the mousse in the fridge to thicken for 4-5 minutes
Line a muffin pan individually with plastic wrap, fill each space half way with the chocolate mousse mix, and set in the middle a tablespoon of the mango jelly. Fill the remaining space with the chocolate mousse. Place a large piece of plastic wrap over the whole muffin pan, set in the freezer over night
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Thursday, August 28 2014 9:33 AM EDT2014-08-28 13:33:06 GMT
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