Page 20

Strip in the Kitchen

20 • Wednesday, June 17, 2009

http://www.GrandBendStrip.com

Strawberry white chocolate mousse cake Recipe by Janet Erb

For those who have been to the restaurant, you may recognize the familiar face of Janet Erb. Well this time she is really putting a smile on our faces. After proofreading my recipes for the Strip newspaper, she said she really didn’t like my strawberry dessert.

Eddington’s of Exeter 527 Main Street, Exeter 519-235-3030 - www.eddingtons.ca

Short bread crust 1/3 cup 1 ¼ cups

melted butter shortbread cookies

Combine butter and cookie crumbs well and press evenly in bottom of ungreased 9” spring form pan. Chill for one hour.

Photos by Casey Lessard If you have missed some of James’ recipes, visit our website at http://www.grandbendstrip.com Look for In The Kitchen under the Lifestyle category. Don’t miss a single recipe. Subscribe to the Strip today! For strawberries, the editor recommends The Strawberry Place near Thedford (a plug for the family).

White Chocolate Filling 1 envelope 1/3 cup 8 oz ½ cup 6oz 2

unflavoured gelatin water cream cheese, softened sugar white chocolate, melted egg whites (at room temp.)

Sprinkle gelatin over water in small saucepan. Let stand for one minute. Heat and stir on low heat until completely dissolved. Cool slightly. Beat cream cheese and sugar in large bowl until smooth. Add chocolate. Beat well. Add gelatin mixture. Beat well. Beat egg whites with clean beaters in medium sized bowl until soft peaks form. Fold into cream cheese mixtures in two batches. Beat whipping cream in separate medium sized bowl until soft peaks form. Fold into cream cheese mixture. Spread evenly over crust. Cover. Chill at least six hours. Overnight is best!

Once I got my head bent back into shape, I tried her strawberry white chocolate mousse cake and had to agree that Janet’s tasted better. So we must be thankful I have someone to proof my spelling, and thank Janet for this delicious recipe. Enjoy, James Eddington

Strawberry Topping 1 lb medium-sized strawberries, hulled and halved lengthwise 1 tsp unflavoured gelatin ½ cup cranberry cocktail 2 tbsp grenadine Leaving cheesecake in pan, arrange strawberry halves, cut side down, in single layer on top. Sprinkle gelatin over cranberry cocktail and grenadine in small sauce pan. Let stand for one minute. Heat and stir on low heat until completely dissolved. Cool. Stir. Carefully pour over strawberries to cover completely. Chill for three hours or until firm. Remove from pan onto serving plate. Cut into 12 wedges, and enjoy.

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