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Mama's Fish House Black Pearl Dessert |
Murphy
Member
Joined: Aug 21, 2009
Posts: 3 |  Posted: 2009-08-24 6:21 pm Permalink
Man that is an amazing presentation for a dessert - looks simply amazing
Murphy
http://tropicaldrinksblog.com
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MadDogMike
Grand Member (3 years) 
Joined: Mar 30, 2008
Posts: 6412
From: The Anvil of the Sun
| Posted: 2009-09-08 1:06 pm Permalink
OK, I finally got a dessert that I would be satisfied to serve to company and I made new ceramic shell plates to hold it. This is "inspired by" the Black Pearl dessert of Mama's Fish House, not a copy of their dessert. I wanted a little extra mango flavor, so I started with 24 ounces of mango nectar and reduced/concentrated it down to 16 ounces. You could just use 16 ounces of nectar if you wanted. You could also use any flavor of nectar that you want. I used food coloring in the mousse so there would be enough color contrast to use a Lindor white chocolate truffle as the pearl. If you are the type to avoid artificial food coloring, I'm sure you could use beet juice extract 
Mousse
2 twelve ounce cans of mango nectar
1 envelope unflavored gelatin
2 teaspoons lemon juice
10 drops yellow food coloring
2 drops red food coloring
1 dash salt
4 ounces Cool Whip, thawed
Mix exerything except the gelatin and Cool Whip in a saucepan and bring to boil over medium heat. Simmer, stirring occasionally until reduced to 2 cups, about 15 or 20 minutes. Remove from the heat and sprinkle gelatin over liquid, quickly whisk to dissolve completely. Refrigerate about 2-3 hours, then blend the mango/gelatin mixture and the Cool Whip together.
Lemon Wafer
1 1/2 tablespoon lemon juice
1/2 tablespoon lemon zest
1/2 cup sugar
1 stick butter softened
1 egg, lightly beaten
1 teaspoon baking powder
1/8 teaspoon salt
2 cups flour
3 drops red food coloring
Cream together everything except flour. Gradually mix in flour until a soft dough, roll out 1/8 inch thick on a floured surface. Cut out shell shapes with a sharp knife (I made a paper template and cut around it. Prick wafers with a fork to make the shell lines, bake at 325 for 10 minutes, gently flip over and bake another 4 minutes.
_________________
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meega
Tiki Centralite
Joined: Aug 19, 2007
Posts: 39
From: Pewaukee WI.
| Posted: 2009-09-08 5:38 pm Permalink
I really like the shell dish with the built-in wafer holder. How many servings do you get from your recipe?
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MadDogMike
Grand Member (3 years)
Joined: Mar 30, 2008
Posts: 6412
From: The Anvil of the Sun
| Posted: 2009-09-08 9:51 pm Permalink
Thanks Mega,
I got about 4 cups of mousse and enough dough for six 5 inch shell wafers. Could have got a couple more wafers if I re-rolled the scraps.
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ramonv
Member
Joined: Sep 28, 2009
Posts: 1 | Posted: 2009-09-28 3:50 pm Permalink
This would be so much better if they got rid of the coconut!
The coconut ruined it for me.
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