"Easy Baking"

Show 114

Renaissance Mayflower Hotel
1127 Connecticut Avenue NW
Washington, DC 20036
202-347-3000 Ext. 2110


Mike Mahon - Executive Sous Chef


White Chocolate & Ginger Pumpkin Mousse
In an Edible Cookie Tulip & Drizzled With Pecan Carmel Sauce
(serves 12)

Cookie Tulip
Ingredients:
1)   1 1/2 cups Sifted Confection Sugar
2)   1 cup All purpose Flour
3)   1 cup Butter
4)   1 cup Egg Whites

Preparation:
1)   Melt the butter and set aside.
2)   Whip the egg whites a little.
3)   Mix flour, egg whites & sugar to a smooth consistency.
4)   Mix in the butter and refrigerate for 3 hours.
5)   Pre-heat oven to 350.
6)   While oven is heating pull out two ramekins 1 large & 1 small.
7)   Pull out a sheet pan and silpat.
8)   Pull out the batter from the refrigerator.
9)   With a small offset spatula put about 1 Tablespoon of batter on the silpat
       and spread it around in a circular pattern (it should be very thin).
10) Put it into the oven and bake for about 3 minutes.  Keep your eyes on it.
       It should be a light brown color.
11) As soon as it is pulled out of the oven use the offset spatula and pull it off
       the silpat and place it in the large ramekin.  Quickly put the smaller ramekin
       on it and press it gently down into the larger ramekin.
12) Wait about 1-2 minutes and pull it out of the ramekin.

White Chocolate & Ginger Pumpkin Mousse
Ingredients:
1)   3/4 qt. Heavy Cream
2)   1# White Chocolate
3)   1 cup Pumpkin Solid
4)   1 tsp. Cinnamon
5)   1 tsp. Ginger Powder

Preparation:
1)   Pull the cream out of the refrigerator and let stand for about 45 minutes.
       (The cream should not be ice cold.)
2)   Melt the white chocolate in a bowl over hot water.
3)   In an electric mixing bowl add the cream, cinnamon & ginger.  Whip all
       ingredients to a soft peak.
4)   Pull the chocolate off the heat (it should just be melted with no lumps).
5)   In the mixing bowl fold in the white chocolate (be sure not to over mix).
6)   Put into the refrigerator and let it set for about 3 hours.

Pecan Carmel Sauce
Ingredients:
1)   1 cup Sugar
2)   1/4 cup Water
3)   1 cup Heavy Cream
4)   1/2 cup Pecan

Preparation:
1)   In a small sauce pot heat the sugar and the water.
2)   Cook the sugar and water to a caramel color
3)   As soon as it is a caramel color pull it off the heat and add in the cream and
       pecans.  Mix and set aside.


Kahlua & Dark Chocolate Mousse
With Macerated Berries

Kahlua & Dark Chocolate Mousse
Ingredients:
1)   3/4 qt. Heavy Cream
2)   1 # Dark Chocolate
3)   1 oz. Kahlua

Preparation:
1)   Pull the cream out of the refrigerator and let stand for about 45 minutes.
       (The cream should not be ice cold.)
2)   Melt the dark chocolate in a bowl over hot water.
3)   In an electric mixing bowl add the cream & kahlua.  Whip all ingredients to
       a soft peak.
4)   Pull the chocolate off the heat (it should just be melted with no lumps).
5)   In the mixing bowl fold in the dark chocolate (be sure not to over mix).
6)   Put into the refrigerator and let it set for about 3 hours.

Macerated Berries
Ingredients:
1)   1/2 cup ( cut) Strawberries
2)   1/2 cup Raspberries
3)   1/2 cup Blackberries
4)   1/2 cup Blueberries
5)   1/4 cup Frangelico

Preparation:
1)   In a mixing bowl add all ingredients together and lightly toss.
2)   Let stand for about 10- 15 minutes.



In the Studio Kitchen with Mike Mahon
(left) and Lindsey Gustin (right)


Good Eating!!!