We have been planning a delicious and elaborated but fast Valentine’s dinner. The menu` consisted of: 1. Fried Oyesters from the Panhandle; 2. Filet mignon topped with a cream of crab meat and shrimp from Florida and wrapped in bacon; 3. a chocolate frozen mousse with a rasberry and orange sauce; and some sparkling wine with rasberries. We had planned to make green beans but they did not turn out the way we wanted.
First, I will start with the dessert and we will have another post for the meat.
Crazy Frozen Mousse: a recipe adopted by some other recipes my friend Sophie and I made on Monday night. We both had our dinners the next day and we decided to have some fun and cooked together the dessert. We literally made it in less than one hour.
250g of heavy cream whipped
2 white eggs whipped
a chocolate bar of dark chocolate
1/3 stick of butter melted
Fresh rabserry and orange zest (make sure the orange is organic. You don’t want to eat pesticide) —
As you can see this recipe does not ask for sugar, so afterall it’s pretty light compared to other recipes. Melt the chocolate with the butter in a bowl over a pot filled with water. You don’t want the chocolate to have direct contact with fire because it will burn. In the meantime whip the heavy cream and then separately the white eggs. Once the chocolate has melted slowly, I mean slowly, and gently add first the whipped cream (spoon by spoon) and GENTLY stir. Then in the same way add the egg white whipped. Place the mousse in cilinder containers (could be glasses, or cupcake containers) and place in the freezer. To make the sauce that goes on top, smash some fresh rasberry and add a spoon of fresh orange juice. Peel the orange zest (julienne style). Set aside. You have two options here on how to serve it. You can either serve it as an alternative to ice-cream; so place on a plate and top with the sauce and 4 raspberries, or you can let it warm up until it becomes soft and then top with the sauce. It is up to you.
Is it that pretty? I am so proud of this creation. It was so good too. 
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