Monday, July 15, 2013

It's Tasty Tuesday!


Poor Jessica just couldn't help herself! The smell of all that faerie blood around her was just too much for her to handle! Before you know it fangs dropped, 4  faerie bodies have hit the floor and Jessica is left in an emotional and intoxicated high surrounded by the aftermath of what she has done.

Jessica feeding

This week's delectable delicacy will be just as intoxicating for your guests. After consuming their first bite, they will find it hard to put it down until it is all gone!

Bellefleur Faerie Blood High

Bellefleur Faerie Blood High Mousse

Prep Time:20 min
Inactive Prep Time:1 hr 45 min
Cook Time:10 min
Serves:6 servings

4 eggs, separated
3/4 cup sugar
1 (3-ounce) box strawberry flavored gelatin
1/4 teaspoon salt
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1/4 cup limeade
1/4 cup fresh orange juice
3 tablespoons red food coloring
1 teaspoon grated lime zest
3/4 teaspoon cream of tartar
1 cup heavy cream, whipped until stiff
1 cup small diced strawberries
Red sanding sugar, for garnish
Strawberry slices and fresh mint, for garnish
Beat the egg yolks in a bowl until light.

In a medium saucepan, stir together 1/4 cup of the sugar, gelatin and salt. Stir in the beaten egg yolks, lemon juice, lime juice, limeade, orange juice and turn the heat onto medium. Gently stir the mixture over the heat until the sugar, salt and gelatin have dissolved completely. Remove from heat and transfer to a large mixing bowl. Cool to room temperature, stir in the food coloring and lime zest and then place in the refrigerator to chill. Stir the mixture occasionally until it begins to set, about 30 minutes.

Meanwhile, with an electric mixer, beat the egg whites and cream of tartar until foamy. Gradually add the remaining 1/2 cup sugar to the whites, beating constantly, until stiff and glossy.

Remove the gelled mixture from the refrigerator and fold in the diced strawberries. Next, add the meringue and whipped cream and thoroughly fold everything together. Chill in the refrigerator for 1 hour.

Pour the red sanding sugar out into a shallow bowl or pie plate, at least 1/4-inch high. Dampen a thick paper towel, folded in quarters, with water. Press the rims of 6 (8-ounce) margarita glasses onto the wet paper towel and then lightly dip them into the sanding sugar.

Divide the mousse into the margarita glasses with a spoon. Garnish the tops of each mousse glass with freshly sliced strawberries and mint leaves.

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