nilla extract in medium bowl with electric mixer until soft
Line 4 ramekins with plastic wrap then line with smoked salmon slices,
beat the egg whites with 3 tablespoons of cold water
move bowl from hot water. With mixer on medium speed,
>with the liqueur and set aside.
To make the coconut mousse
8-inch springform pan with parchment but do not
olds with parchment paper rounds.
In a small bowl, whisk gelatin
2 inch rimmed baking tray with parchment paper. Whisk egg yolks
w heat, melt bittersweet chocolate with butter, stirring until smooth;
pringform pan; line bottom with parchment paper. Pour in
rom heat. Whisk in the gelatin until dissolved. Add semi-sweet
Sprinkle gelatin over water in a bowl,
Sprinkle gelatin over lemon juice and 1/4 cup cold water in a small bowl.
Let stand 5 minutes to soften.
Set bowl in pan of boiling water and stir to dissolve gelatin.
Combine tuna with gelatin, vinegar, mayonnaise, sour cream, chopped olives.
Mix very well and turn into a 4 or 4 1/2cup mold.
Refrigerate overnight.
Unmold on salad greens and garnish with whole olives and tomato wedges.
egrees F. Line baking sheet with parchment paper. In large bowl
n a small bowl. Sprinkle with gelatin and let stand 1 minute
small saucepan, and sprinkle with gelatin; let soften, 5 minutes. Gently
egg yolks, lime zest and gelatin until well-combined.
Cook
Beat egg yolks and sugar in a medium bowl until pale and fluffy.
Mix coffee and Tia Maria in a small saucepan.
Sprinkle with gelatin.
Set aside 5 minutes to soften.
Cook over medium heat, stirring constantly, just until gelatin dissolves.
Add gelatin mixture to egg yolks and cool.
Beat egg whites until they are stiff but not dry and fold them into mousse.
Spoon into individual dessert glasses and garnish with chocolate and whipped cream.
Cover with plastic wrap and refrigerate until cool.
For Mousse: Beat
Soften gelatin in water in a small saucepan. Cook over medium heat, stirring constantly, until gelatin is completely dissolved (about 1 minute); set aside. Place remaining ingredients, except shrimp, in container of electric blender. Process until well mixed. Gradually add gelatin mixture; process until smooth. Stir shrimp into tuna mixture, if desired. Pour tuna mixture into an oiled 5 1/2-cup mold; chill until firm. Unmold mousse; serve with crackers. Yield:
5 1/2 cups.