Desert to go with shrimp and lobster bisque and spinich salad?!
Answers: I am making Creole Shrimp and Lobster Bisque in bread bowls with spinich salad for my "Ladies Night In" tomorrow, about 10-12 ladies in their late 20's early 30's. Since the soup is creamy and kind of heavy, I wanted to serve a lighter desert, but I wouldn't object to any good ideas. Also, what kind of drink? Wine, cocktail, sweet tea? (we live in the deep south) Thanks for your ideas.
True Lemon? RASBERRY MOUSSE
? teaspoon unflavored gelatin
? cup frozen raspberries (no sugar added)
1 pack True Lemon?
2 packs sugar substitute (i.e. Splenda?)
1 teaspoon shredded coconut
2 tablespoons whipped topping (if desired)
In small saucepan, sprinkle gelatin over ? cup warm water, let stand 1 minute. Place on medium heat and cook; stirring constantly, until gelatin is dissolved. Set aside to cool.
In blender, add raspberries, True Lemon? and Splenda?; puree until smooth. Add gelatin mixture and 1 tablespoon of the whipped topping; blend for 10 seconds.
Transfer to dessert glass; cover and refrigerate until chilled.
Top with remaining 1 tablespoon of whipped cream.
Sprinkle coconut on top, if desired.
Lavender Mint Tea
1 teaspoon fresh lavender flowers or 1/2 teaspoon dried lavender flowers
1 1/2 to 2 tablespoons fresh mint leaves or 2 teaspoons dried mint
1 cup boiling water
1. In a teapot, combine the lavender flowers and mint. Pour boiling water over the mixture; steep 5 minutes.
Yield: 1 cup
Variation: For more interesting blends, add rosemary, lemon balm or lemon verbena, and rose geranium.
Cheese cake and white wine
light chocolate moouse or fruit and marshmellows dipped in melted chocolate to drink long island iced tea, pink champane, vodka martinis and choclate vodka
Chocolate covered strawberries
I would go with creme brulee. It's a bit rich but it is very easy and can be made a day ahead or two ahead of time. This recipe makes about four servings so just multiply by three.
Four egg yolks
1 Pint Heavy Cream
1/3 Cup sugar
1 Teaspoon of good vanilla
Whisk together the egg yolks and sugar until smooth. Whisk in the cream and vanilla. Pour the mixture into oven safe ramekins that are suitable for serving. Place the ramekins in a deep roasting pan, fill the roasting pan with hot, not boiling, water up to halfway up the ramekins. Put the pan in an oven at 350 degrees for 45-50 minutes. If you are doing this ahead of time you stop here.
Before serving sprinkle the tops of the creme brulee with just enough sugar to coat them, about a teaspoon each. Place the ramekins under the broiler in your oven until the sugar has melted and caramelized. Then serve.
If you are feeling adventurous you can add most anything you like to the custard before you bake it. Chocolate chips are a good option as are fresh berring or chopped nuts.
Enjoy your dinner!