4 Kids 'n Us Recipes

Ingredients

4 cups broccoli flowerettes (chopped fine)
1/4 cup diced celery
1 8 oz. pkg. dried cranberries
1/4 cup shelled sunflower seeds
Dressing:
1 cup mayonnaise
1/4 cup sugar
1/4 cup vinegar

In
a large bowl, combine broccoli, cranberries, sunflower seeds and celery.
Pour dressing over and toss. Keep refrigerated.

Yield: 16 servings
Ingredients:
1
pound milk chocolate
¼ cup espresso coffee
5 egg yolks
¼ cup + 1 tablespoon sugar
6 sheets gelatin
½ cup Kahlua Liqueur
4 cups heavy cream
¾ cup white chocolate ganache
¼ cup dark chocolate ganache
sponge cake (store-bought or your favorite recipe)

Method:
1.
Melt milk chocolate.
2. Whip heavy cream to soft peaks.
3. Mix yolks with sugar.
4. Soften gelatin leaves in cold water.
5. Mix gelatin with Kahlua and coffee. Set bowl over hot water bath
to dissolve the gelatin.
6. Fold 1/3 of whipped cream into the chocolate.
7. Add the yolks, then the gelatin mixture.
8. Fold in the rest of the cream.
9. Pour mousse in flexipan domes almost to the top.
10. Place sponge circle (1/4" thick yellow cake cut in a circle)
on top. Leave in the freezer to set.
11. Once hard, unmold and place in glazing racks.
12. Make white chocolate ganache and chocolate ganache.
13. Put chocolate ganache in a pastry bag. Ladle white chocolate ganache
to cover each dome. Simultaneously, pipe a stripe design of chocolate
ganache over the dome.
14. Refrigerate to allow the glaze to set.
15. Decorate the bottom edge with coffee crunch.
16. Place a chocolate covered coffee bean on the center of each dome.
Note:
One sheet of gelatin is equal to one teaspoon of unflavored powdered
gelatin dissolved in ¼ cup of water.