Thursday, August 09, 2007


~ Gaudy white hibiscus
~ Beloved 1982 prized recipe, an Italian meringue with finely chopped white chocolate and whipped cream, from (no-longer in Northville) ELIZABETH'S
1 lb. white chocolate
6 oz. sugar
1/2 cup water
1/2 cup egg whites
pinch cream of tartar
1 tsp. sugar
2 cups heavy cream
1 quart strawberries
  • Shave chocolate and put shavings into food processor bowl. Process in 2 batches until very fine. Set aside.
  • Combine sugar and water in small saucepan. Bring to boil. Simmer sugar syrup until it reaches 238-degrees. If edges turn gold, you have cooked it too long.
  • In the meantime, beat egg whites, cream of tartar, and sugar with electric mixer until stiff peaks form. Pour in hot sugar syrup and continue beating at high speed for 8 minutes until bowl and mixture are cool and meringue is thick and shiny.
  • Gently fold meringue into white chocolate.
  • Whip heavy cream and fold into meringue. Divide into 2 bowls, cover each with plastic wrap and refrigerate.
  • Serve 2 scoops on a sauce of pureed strawberries. To make sauce, puree 1 quart strawberries in food processor and put through mesh strainer.


Anonymous said...

Offered only 1 dessert request on my deathbed, I would demand huge dollaps of white chocolate mousse swimming in a pool of strawberry puree.

Haunted by subtle slivers of white chocolate melting in my mouth, years later, I still recall dining at Elizabeth's and savoring their unforgettable signature dessert. Thank's for the memories.

By the way, could you prepare it for me?

joey said...

Memorable it was, Gourmand. Although I miss the ambience of 'long-gone' Elizabeth's, I'm delighted each time I prepare the dessert, never disappointed.

The recipe is not that difficult. Give it a try ... and thanks for the comment.

Digital Flower Pictures said...


What happened? Come on we are hungry and need something great to make. You can think of something for fall.

joey said...

I'll be back ... trust me ... when life settles down, I'll be back!