Sometimes I just want to practice my photography and I don't exactly have the motivation to bake....
Raspberry Mousse [01.28.2010]
This was the case. Here, I used some leftover devil's food cake for the base. I winged a raspberry mousse, which had a bit too much gelatin - you pastry people can tell from the picture. However, it wasn't necessarily a bad thing for photography. I actually did photo shoots for this dessert on two separate days because I was initially unhappy with the lighting. And as you can see - it held up.
And for a little side note, when working with raspberries , one of my favorite ingredients is the raspberry wine from Trader Joe's. The raspberry flavor comes through and it's perfectly sweetened - adding just a bit enhances the raspberry flavor to whatever you're making. This is especially useful when raspberries are not in season.
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