Make the White Chocolate Mousse: Melt the white chocolate in the microwave using a microwave-safe bowl for about 60 seconds, ...

Nov. 13, 2006 — -- Recipe by Lynne Tennant of San Antonio, Texas, ABC affiliate, KSAT. Ingredients: Cake: Raspberry Sauce: White Chocolate Mousse: Raspberry ...

4 sheets of filo pastry; 50g (1¾oz) butter, melted; 2tsp chopped freeze-dried raspberries (try Tesco) Soak 2 of the leaves of gelatine in cold water for at least 10 minutes.

Place a 26 cm x 6 cm cake ring onto a serving platter. Line with non-stick baking paper cut flush to top of ring. Slice genoise into three horizontallly.

Put the white chocolate in a medium-size mixing bowl. In a saucepan, heat 160ml (⅔ cup) of cream until simmering, then pour it over the chocolate. Add the gelatin/water and stir the ingredients ...

Heat over medium low, stirring, until the chocolate has melted. Remove it from the heat and let it cool for about 15 minutes, stirring occasionally, until it’s cool to the touch.

MAKE THE GINGERBREAD Preheat the oven to 325°. Line the bottom of a 9-by-13-inch baking pan with parchment paper and lightly spray the bottom and side of the pan with baking spray. In a bowl ...

Gingerbread. Nonstick baking spray. 1 1/4 cups all-purpose flour. 1 1/2 teaspoons ground ginger. 1 teaspoon baking soda. 1/2 teaspoon kosher salt. 1/4 teaspoon ground cloves ...