Ingredients:
1 pound of gooseberries.
1 ounce of butter.
Sugar, to taste.
1/2 pint of double cream.
Method:
Top and tail the gooseberries, rinse and drain them, then put them in a pan with the butter.
Soften the berries over a low heat for about 5 minutes. Once they are soft, mash them lightly with the back of a spoon.
Season with sugar, to taste.
Whip the cream until firm and fold it in to the gooseberries.
Chill before serving.
Source: http://www.gooseberryrecipes.org/gooseberry-fool.html
1 stick of butter and 2 tablespoons of butter (or margarine).
2 quarts of half-and-half.
4 medium eggs, lightly beaten.
3 cups of packed brown sugar.
2 tablespoons of vanilla.
¼ teaspoon of salt.
Melt the butter in a large pan over low heat. When melted, add the brown sugar. Continue to stir until the brown sugar just begins to caramelize (takes approximately 15 minutes).
Add the half-and-half, eggs and salt. Turn the heat up to medium-low, and stir constantly.
Remove from heat when the mixture is very hot to touch and refrigerate until cold, then add vanilla.
Freeze in an ice cream freezer.
Source: This recipe came from the ice cream recipes website.
Raspberry and Chocolate Mousse
Ingredients:
2 pt Fresh raspberries.
½ cup of Granulated sugar.
32 oz Semisweet chocolate, chopped fine.
8 oz Unsweetened chocolate, chopped fine.
12 x Egg whites.
3 cups of Heavy cream.
How to prepare:
1. Place the raspberries and 1/4 cup sugar in a bowl. Crush the berries into a rough texture.
2. Add the chocolate to the raspberries and place over a double boiler. Stir to avoid scorching the chocolate. Heat on low until the chocolate has melted then remove from heat and cool.
3. In a seperate bowl, beat the egg whites until they form soft peaks. Slowly add remaining sugar and beat together.
4. Beat the heavy cream until it forms stiff peaks.
5. Add 1/4 of the egg whites to the chocolate, stirring well. Fold in the cream and the remaining egg whites. Mix thoroughly.
6. Refrigerate until ready to serve.
Source: http://www.mousserecipes.net/chocolate-and-raspberry-mousse.html
Brownies ingredient list:
2 1/4 cups of flour.
1/2 cup of cocoa.
1 tablespoon of Baking powder.
3 cups Sugar.
1 cup Butter.
1 tablespoon of Vanilla.
6 medium eggs.
1 cup semisweet chocolate chips.
1 cup white chocolate chips.
1 cup chopped walnuts.
How to prepare and cook:
In a suitably sized bowl, cream the butter and sugar.
Add eggs and vanilla and mix well, adding a little flour if necessary.
Combine the flour, cocoa and baking powder.
Stir the flour mixture into creamed butter mixture well.
Pour into a greased tin 15*10*1 inch and spread evenly.
Sprinkle the top of the mixture with chips and nuts.
Bake at 350F for thirty minutes.
Source:
This chocolate chip brownie recipe came from the brownie recipes resource.
It may be a while until Halloween, but here is a great pumpkin recipe:
List of ingredients:
2 cups of pumpkin.
3/4 cups of brown sugar, packed.
1 1/2 tbls of sugar.
3/4 tsp of cinnamon.
1/2 tsp of ginger.
1/2 tsp of nutmeg.
1/4 tsp of allspice.
1 1/4 cups of evaporated skim milk.
3/4 cup of egg whites, whipped.
2 1/2 tsp of vanilla.
How to cook:
Preheat your oven at 375F. Make the pie crust. In a mixing bowl, combine sugars, cinnamon, ginger, nutmeg, and allspice. In another mixing bowl, combine pumpkin, milk, egg whites, and vanilla. Mix dry ingredients with wet ingredients just until moistened. Pour into prepared pie pan. Bake for 50 to 60 minutes, or until crust is nicely browned and the filling is set in the center when jiggled.
Related recipes:
Try the official pie recipes website for more great pie ideas
List of ingredients:
4 egg yolks.
2 grated lemons zest.
1 envelope of gelatin.
2 cups of heavy whipping cream.
2/3 cup of sugar.
½ cup of lemon juice, strained.
4 tablespoons of white rum.
Whipped cream, to garnish.
Berries, to garnish.
Method of preparation:
In a mixing bowl, combine the egg yolks, grated lemon zest, lemon juice and sugar.
Place over gently simmering water, and whisk until thickened.
Remove from the heat, then beat with whip on medium speed until cold and thick.
In a heatproof bowl, combine the gelatin and white rum, allowing to soak for about five minutes.
Place the bowl over a pan of simmering water until melted. Remove from heat and allow to cool slightly.
Whip the cream on medium speed until it just holds its shape.
Whisk the gelatin into the egg yolk mixture.
Fold in the whipped cream.
Pour the mousse into a bowl or individual glasses.
Garnish with whipped cream and berries.
Source: http://www.lemonrecipes.net/lemon-mousse.html
For more similar dessert recipes, see the official mousse recipes website.