Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Pistachio Jubilee




Source of Recipe


Internet


List of Ingredients




Chocolate Mousse:

8 egg yolks
1/4 cup sugar syrup
1 pound 1 1/2 ounces dark chocolate
1 quart whipped cream

Whip the yolks over a double boiler with hot sugar syrup, transfer into a kitchen aid bowl and whip until fluffy and cool. Mix in chocolate and fold in whip cream. Refrigerate to set.

Brandied cherries:

Buy a jar of French pitted cherries.
Ganache:
2 ounces butter
2 ounces sugar
1 1/2 cups heavy cream
1/2 pound chocolate

Bring cream, butter and sugar, mix in the chocolate off the fire, transfer into a container.

For assembly, spoon mousse in the bottom, cut a thin layer of cake, add 1 cherry cut in half and spoon Ganache over it to cover the cherries. Refrigerate. Before serving, fill the rest of cup with Pistachio Ice Cream bought from store.


Recipe