Bistro Newsletter

I’d like to share an easy recipe but tasty recipe with you this week:

White Chocolate Raspberry Mousse

• 20 oz frozen raspberries, thawed
• ¼ C. (4 oz.) Granulated Sugar
• ¼ C (4 oz.) Raspberry Liqueur
• 3 ½ C cups (28 oz.) heavy whipping cream, set aside ½ C from this total amount
• 12 ounces white chocolate chips… I like Ghiradelli

In a small pot over low heat melt your white chocolate and ½ C. cream
 
You’re going to let this mixture rest until it’s just above room temperature, or slightly warm to the touch.

Meanwhile make your raspberry sauce… combine the raspberries, sugar and booze in your blender, blend well and strain out the seeds.
Whip your leftover cream until stiff peaks have formed. Gently fold in your room temp white chocolate mixture. Stir in ¼ C. of your raspberry sauce, mousse will be light pink and fluffy.

Layer the mousse and your raspberry sauce in your favorite glass dishes. Chill for at least an hour or overnight.

Or… if you’re feeling lazy, just come in and order it… it’s on the Chalkboard this weekend!

Two special shout outs this week: Thank you to Jan & Brian for their homemade Ravioli… they were delicious! Michael and I enjoyed it very much, we served them with breadless Chicken Parmesan. It was so sweet of you to share your holiday family tradition with me… I could taste the LOVE!

Lastly to my Pickled Hens… thank you for my beautiful Aventurine & Amethyst Tree! It is said to bring Wealth, Prosperity & Good Luck, as well as being excellent Feng Shui. The tree symbolizes stability & growth. It helps attract all good things, enhances creativity and brings a joyful vibration. She’s a wonderful addition to the Bistro! Thank you, ladies!​

Signing off with my usual “Cheers” and a side note that it was one year ago that I wrote my first newsletter for the Bistro. Thanks for paving the road for me Mary Brady. This is an awesome journey!


Sharon