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DPChallenge Forums >> General Discussion >> Kirsch, cherry brandy and white choc. mousse?
Showing posts 1 - 11 of 11, (reverse)
04/24/2013 01:28:31 PM · #1
Ok -- I have a strawberry carousel recipe that I'm making. It calls for kirsch. The liquor store doesn't carry it. What do you think, foodie and liquor experts?

Can I substitute cherry brandy? It's not clear like kirsch, so my white chocolate mousse may end up looking a little strange. But other than that, do you think it will work? Or are they too dissimilar?


Recipe: Alice Medrich's "Strawberry Carousel," Bon Appetit 12/86
Posted: Oct 22, 2007 11:29 AM

Alice Medrich's Strawberry Carousel Cake

8 to 10 servings

1/4 cup sifted cake flour

1/4 teaspoon baking powder

4 teaspoons milk

2 teaspoons unsalted butter

1/4 cup sugar

1 egg

1 egg yolk

1/2 cup strawberry preserves

2 tablespoons kirsch

2 pints strawberries, hulled

White Chocolate Mousse (see recipe w/White Christmas Mouse Torte)

2 tablespoons minced pistachios

Preheat oven to 400 Degrees F. Line bottom of 8-inch diameter cake pan with parchment or waxed paper. Resift flour with baking powder twice. Heat milk with butter in small saucepan until butter melts. Keep hot over low heat; do not simmer. Combine sugar, egg and yolk in bowl of electric mixer. Set bowl over pan of hot (not simmering) water over low heat. Whisk until sugar dissolves and mixture is warm to touch. Transfer bowl to mixer and beat until mixture is cool, tripled in volume and consistency of whipped cream. Sift flour over batter. Gently fold in. Gradually fold in hot milk until just incorporated. Spread batter in prepared pan. Bake until cake is brown and springy to touch, 10 to 12 minutes. Let cake cool in pan.

Transfer cake to 8-inch springform pan, discarding parchment. Melt preserves in small saucepan over low heat. Strain; return to pan. Mix in kirsch. Brush half over cake. Halve enough berries through stem ends to line sides of pan. Arrange around top of cake, points up and cut sides against pan. Top cake with remaining whole berries, pointed ends up. Pour mousse over berries, spreading to touch sides of pan and filling in any spaces. Smooth top even with pan. Run serrated knife across top to ripple surface. Refrigerate for at least 3 hours. (Can be prepared 1 day ahead.)

Wrap sides of pan in hot wet towel for 10 seconds. Remove pan sides. Smooth edge of dessert with metal spatula. Rewarm remaining preserves. Brush on sides of cake and exposed surface of berries. Press pistachios against cake. Chill at least 30 minutes. (Can be prepared 4 hours ahead.) Let stand at room temperature 15 minutes before serving.

White Chocolate Mousse

Makes about 4 cups

9 ounces imported white chocolate (preferably Tobler Narcisse), finely chopped

3 tablespoons kirsch (preferably imported)

2 tablespoons water

1-1/2 cups whipping cream

Whisk chocolate with kirsch and water in top of double boiler over hot (not simmering) water just until melted. Cool completely. Beat cream until soft peaks form. Fold cream into chocolate. Use mousse immediately.
04/24/2013 01:39:50 PM · #2
See if this helps...

04/24/2013 01:40:48 PM · #3
Brandy should work for Kirsch, but Brandy has a sweet mellow finish where they Kirsch has a slightly bitter almond twist in the finish that makes it great in things like Black Forest cake or cheese fondue. The color won't be an issue, but if you have any aragosta bitters or a dash of Campari to give that hint of bitter to set up the sweet.
04/24/2013 01:43:07 PM · #4
use cognac and have glass for yourself while making it.
04/24/2013 02:03:32 PM · #5
To account for the difference in sweetness, you might back off the sugar a bit in the mousse. Cherry brandies and liqueurs are typically sweet while kirsch is not.

You might try Maraschino (also sweet), but if you can't find Kirsch, it's doubtful you'll find Maraschino. The distinctive thing about Kirsch and Maraschino is that they are made with un-pitted cherries. The inclusion of the stone gives the resulting product an almond-like flavor along with the cherry.
04/24/2013 02:14:31 PM · #6
This sounds good Wendy. What time should we all be over?
04/24/2013 03:35:00 PM · #7
You have to come over to a friend's house -- if you come to mine it will be gone. We're playing keno tonight, and I'm bringing the desert.

I was going to skip the kirsch in the mousse, and just have the cherry brandy with the simple syrup part of the cake -- but look at the recipe for the mousse:

9 ounces imported white chocolate (preferably Tobler Narcisse), finely chopped

3 tablespoons kirsch (preferably imported)

2 tablespoons water

1-1/2 cups whipping cream

Whisk chocolate with kirsch and water in top of double boiler over hot (not simmering) water just until melted. Cool completely. Beat cream until soft peaks form. Fold cream into chocolate. Use mousse immediately.

Usually you can't add water to chocolate without seizing, and with three tablespoons, that's a lot of sweet for a mousse with no way of cutting the sugar.

04/24/2013 03:45:03 PM · #8
Ok -- skipping the cherry brandy. I guess you do add water to white chocolate. Which is so weird, because that will seize regular chocolate. -- wish me luck!!

9 oz. white chocolate, cut into very small pieces (use a high quality brand, such as Lindt)
1 ½ cups heavy cream

1. Place Chocolate and ¼ cup plus 1 Tbl. water in a medium-size heatproof bowl. Bring 1 inch of water to a simmer in a wide skillet. Turn the heat off and wait 30 seconds. Set bowl of chocolate in pan of hot water. Stir white chocolate mixture constantly until melted and smooth. Or, melt in a microwave on low (30%) for about 2 minutes. Stir until smooth and completely melted. (White chocolate is very fragile and burns easily. Do not turn the heat on again under the skillet unless absolutely necessary.)Let cool away from heat until a small dab on your upper lip feels slightly cool, about 85°.
2. Whip the cream until soft peaks form not too stiff. Carefully fold cream into cooled white chocolate mixture; the mousse will seem very soft. Scrape mousse immediately into mold. (Mousse sets quickly and should not be spread or manipulated too much after it is completed.) Cover and refrigerate.
Kirsch or Liqueur Variation: Substitute 3 Tbl. Kirsch-wasser or other liqueur for 3 Tbl. of the water. Melt the chocolate with the kirsch and remaining 2 Tbl. water.

04/24/2013 04:25:05 PM · #9
White chocolate isn't. Chocolate, that is. It's cocoa butter and mil solids, plus sweetener. Usually sugar. Doesn't follow the same rules as chocolate. As for subbing the Kirsch, just use vodka. It'll work fine.
06/28/2019 03:56:14 AM · #10
Hi guys! I'm into cooking. Recently tried an interesting recipe for a mousse cake

This cake uses mirror-glaze, a specific mix of white chocolate and gelatine that created a glowy, otherworldly look which is perfect for these cakes. You can use a variety of food dyes, mix them boldly. Some of them already come with cool effects such as glitter or color dodge, and you can exploit that to come up with absolutely stunning looking galaxy cakes.

2 eggs
6 oz butter
8 oz chocolate
2 tsp vanilla extract
2 tsp instant espresso powder
5 oz sugar
1 tsp baking powder
2.25 oz all-purpose flour
½ tsp salt

Preparing steps HERE - Galaxy-cake
07/10/2019 03:29:49 AM · #11
I Want to share a wonderful recipe for cookies.
There is a lot going on I should admit, but everything works together in a perfect harmony in this cookie. All the flavors and textures and proportions are balanced out and nothing is too much or overpowering. The cookies are super quick and easy to make and cookie dough is very freezer friendly.

1 1/4 cups quick oats
1 cup white whole wheat flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon kosher salt
1/4 cup unsweetened applesauce
4 tablespoons unsalted butter melted and cooled
1 large egg
1 teaspoon pure vanilla extract
1/2 cup honey
1/3 cup dark chocolate chips
1/4 cup raisins
1/4 cup well chopped raw walnuts or pecans

Details here How to make Easy Healthy Oatmeal Cookies https://club.cooking/recipe/healthy-oatmeal-cookies/

Message edited by author 2019-07-10 03:30:38.
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