[Sca-cooks]Was Selene and Kiri's Dreaded Chocolate Mousse [OOP] now Fiori di Sicilia

[ekoogler1 at comcast.net]

You can actually by Splenda by the box, measureable just like sugar.  Of course, it's more expensive, but...no carbs!  

You can get the Fiori di Sicilia from Bakers Catalog...they have a wealth of flavorings, flours, etc. for all sorts of wonderful stuff.

I haven't tried the Fiori yet, but may the next time I make the mousse.  I did use them to flavor some Madeleines de Commercy (no period) that I made for friends at Christmas:

>From King Arthur Flour:

For different flavored madeleines, try substituting other extracts--raspberry, maple, rum--for the vanilla.  Or, for extra-special madeleines, try a quater of a teasponn of Fiori di sicilia flavoring.

3/4 cup King Arthur Unbleached All-Purpose Flour
1/2 tsp. baking powder
5 1/2 tbsp. butter
1/2 cup granulated sugar
3 eggs
1/2 tsp. vanilla

Sift together flour and baking powder, and set aside.

In a medium-sized mixing bowl, cream the butter and sugar till very light.  Add the eggs, one at a time, beating for three minutes after each addition.  Mix in the vanilla or other flavoring.  Fold in flour and baking powder.

Preheat your oven to 400 degrees F.  Butter the molds of the madeleine pan; melted butter, applied with a pastry brush, works well.  Fill each mold 2/3  to 3/4 full.  Bake 10 to12 minutes, or until madeleines are light brown around the edges.  Remove madeleines rom pan and cool on a rack.  Makes 20 to24 madeleines.

(Lest I be accused of being a spoon tease).

The Fiori flavoring was absolutely exquisite!!!!

Kiri


> Original recipe is now at:  http://home.earthlink.net/~selene/id8.html
> Jared has updated my online recipe files, most of the major desserts are 
> there now.
> http://home.earthlink.net/~selene/id7.html
> Other scary chocolate delights include Professor Ed's Fudge, the fudge 
> recipe from CHITTY CHITTY BANG BANG, Angel Chip Cookies and Rocky Road. 
>  Somewhat more peri-oid treats include Maids Of Honor [our first date!], 
> Scotch Shortbread and Lemon Amaretto Ice.  An experiment in comic 
> dialect about Apple Kissel.
> 
> Yes, some people really have done the Mousse whisking by hand when the 
> power went out at their house, and it still works.  But use a stand 
> mixer if you have access to one.
> 
> I'm frankly astonished that the Splenda worked.  Did you have to open up 
> a mort of yellow packets for this??!
> 
> I'm going to have to try the raspberry, and try to find the fiori di 
> Sicilia.  That's a new one on me.  Hey, this is an educational 
> organization, go ahead,  make me learn!
> 
> Selene C.
> 
> 
> 
> ekoogler1 at comcast.net wrote:
> 
> >To make my version, you simply substitute equal parts of Splenda for the 
> sugar...actually I used a little less, maybe 1/4 cup less.  Other than that, 
> everything's the same.
> >
> >The version of Selene's recipe I have said that you could use vanilla or other 
> flavorings in it.  I used raspberry as I'm VERY fond of the chocolate/raspberry 
> combo.  I suspect orange would be excellent as well, not to mention a flavoring 
> I discovered while making Christmas stuff...fiori di Sicilia...flowers of 
> Sicily.  Think vanilla with a dash of citrus...yummy!!!
> >
> >Yes, you really do need a mixer.  The secret to this mousse is beating the 
> mxiture for five minutes after the addition of each egg.  And doing this with an 
> egg beater would simply be exhausting!!!  
> >
> >Hope this helps!
> >
> >Kiri
> >
> >
> >
> >
> >
> >>Since I should watch the sugar, I probably should try your version.
> >>
> >>So...Recipe please?
> >>
> >>Is the raspberry in the original (Selene's) recipe or something you've added? 
> Is 
> >>it necessary?
> >>
> >> 
> >>
> >>Do I need a mixer to make this? Or can it be made without one, as I still 
> don't 
> >>have one? Perhaps with an egg beater?
> >>
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