12 oz White chocolate mousse or,
1 tb Confectioners’ sugar
4 Strawberries; slice, fan
4 Wafer roll cookies
4 Mint sprigs
20 LEMON BAR TRIANGLES
4 c Butter, soft
2 c Confectioners’ sugar
9 c All-purpose flour, divide
3 1/2 ts Baking powder
6 c Granulated sugar
3 1/2 tb Lemon peel, grate
1 c + 2 tb fresh lemon juice
1/2 c RASPBERRY SAUCE
2 lb Frozen raspberries
3 oz Sugar
Put mousse in a pastry bag fitted with a decorative tip and pipe in
swirls over the centers of 4 plates. Arrange lemon bar triangles in
mousse to resemble an explosion and sprinkle with sugar. Spoon sauce
around edge of mousse and dot with whole berries. Garnish with
strawberry fans, wafer cookies and mint.
LEMON TRIANGLES-Preheat oven to 325~. With an electric mixer cream
butter and comfectioners’ sugar until fluffy. Add 8 c flour and
comnbine well. Spread over the bottom of a 13×9 pan and bake for
25-30 minutes, or until lightly browned. Into a bowl sift together
remaining 1 c flour and baking powder. With a mixer beat eggs at slow
speed until combined well. Add granulated sugar and beat until thick.
Add lemon peel, juice and flour mixture and heat until combined well.
Pour over baked crust and bake for 25-30 minutes. Let cool and cut
RASPBERRY SAUCE-In a saucepan, combine raspberries and sugar with
water to a boil. Boil until reduced to 1/2 cup and strain through a
sieve to remove seeds. Let cool.