Raspberry Mousse

It is always nice to have a nifty dessert in your repertoire that you can whip up on a moment's notice. Our pastry department, under Chef Paul's command, is always busy churning out breads, rolls, cakes and other little sweet treats for the restaurant, banquets, catered events and special requests. It's preferable to have a week's notice for special orders, but occasionally we get called upon to do the incredible feat.

Case in point is the time when our owner offered to provide the cake for his son's football fundraiser event--the Sterling Heights Redskins Dinner Dance at a local VFW hall. Arriving at the banquet, he was asked where the cake was. He nonchalantly replied, "Oh, I forgot it. Be right back." We got the phone call 45 seconds later, panic in his voice. He had forgotten it all right--he had never put the order in! How do you provide desserts for 100 people on a ten minute notice?

It's called fast mousse. For a party of 6 or 8, you'll need:

1 pint              heavy whipping cream
2 oz.               Chambord or raspberry Schnapps (optional)
1/4 cup             fine sugar
1 pint              fresh raspberries or blackberries

In a bowl, place the cream, sugar and liqueur. Whip until stiff. In a flat champagne glass or a sherbert cup, place a little Chambord with fresh berries. Scoop the mousse into a pastry bag and pipe it out on top of the berries like a dairy queen twist. Top with some more fresh berries and some white chocolate shavings. And as always, a creative cook is a good cook.

Our Epicureans of the Round Table Dinner is coming up Monday, December 7. This year's feast will be wunderbar--a German repast of some great food and wine pairings. There will be a champagne and cheese reception, a seven course dinner with some of the same entrees created by Team Michigan that recently took the gold medal in the Culinary Olympics. $39.95 per person includes tax and gratuity. Reservations necessary. Call 979-1420. Come join the fun.