Can I Make This Recipe Today For Tomorrow?

Baking By tsal Updated 12 Nov 2010 , 4:24pm by tsal

tsal Cake Central Cake Decorator Profile
tsal Posted 12 Nov 2010 , 12:42pm
post #1 of 3

I would like to make this recipe today and fill my cake tomorrow. Do you think it would be ok?

Raspberry White Chocolate Mousse (from.

1 (10 ounce) package frozen raspberries, thawed
2 tablespoons white sugar
2 tablespoons orange liqueur
1 3/4 cups heavy whipping cream
6 ounces white chocolate, chopped
1 drop red food coloring
Process berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and liqueur, and stir until sugar dissolves. Makes 1 cup of sauce.
In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce, and the food coloring. Transfer to a large bowl.
In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain.
Layer into parfait dishes, and serve with the sauce. May also be used to fill or ice a cake.

2 replies
leah_s Cake Central Cake Decorator Profile
leah_s Posted 12 Nov 2010 , 1:02pm
post #2 of 3

As long as its refrigerated.

tsal Cake Central Cake Decorator Profile
tsal Posted 12 Nov 2010 , 4:24pm
post #3 of 3

Oh for sure!! icon_smile.gif

I was just wondering if it will hold up overnight or if it will become a goopy mess.

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