July with The Chocolate Mousse           Cool Down with The Chocolate Mousse     We are in the midst of "Dog Days" of summer.  It's hot and          sticky outside, and all you want to do is put your feet up and      relax in front of the AC.  Well, if you are anything like me,     that gets very boring, very quickly!  July happens to be Anti-     Boredom Month.  I'd like to share some COOL tips and recipes     to help you beat the heat while beating the Blahs! Granita: A frozen dessert made from sweet liquids with NO fat.  This cool treat is very similar to ices in texture.  It's made by freezing juices and scraping or shaving the flavored ice.    Orange Granita:    4C Fresh Orange Juice To Taste Sugar 3 sprigs Basil 2 Tbs Grand Marnier    1- Combine OJ, Basil, Sugar, and Liqueur and let sit for 15 minutes    2- Strain the mix into a large baking dish    3- Freeze    4- Scrape the ice with 2 forks and serve immediately or store in fridge        Sorbet: Like Granita, Sorbet has NO fat. It is a softer textured because it is agitated while being frozen.   Raspberry Sorbet:    1/3 C Honey 3/4 C Water 6 C Raspberries 1 tsp Lemon Juice   1- Puree the Raspberries and Lemon Juice in a food processor until smooth.    2- Strain    3- Whisk the Honey & Water into the Raspberry Purée. Cover and refrigerate until cold.    4- Freeze in an ice cream maker according to the manufacturer's instructions.       Sherbet:  A frozen dessert that is the hybrid of sorbet and ice cream.  It is made with fruit juice and contains 1-2% of milkfat.  It is then churned in an ice cream maker.    Lime Sherbet:    4 tsp Lime Zest 1 C Sugar 1 1/2 C Half-and-Half 1/2 C Lime Juice 1 1/2 C Water 1/8 tsp Salt 1 Tbl Mint, minced    1- Stir all the ingredients together until blended.    2- Freeze Lime mixture in an ice cream maker according to manufacturer's instructions.    3- ENJOY! .          Gelato:   A dense frozen dessert that contains little air, less butterfat, (around 6%) and often more sugar than Ice Cream.  It is often flavored with fruit or nut purees.    Chocolate Hazlenut Gelato    2 1/4 C Whole Milk 1/3 C Heavy Cream 3/4 C Sugar 1 C Unsweetened Cocoa Powder 2 oz Bittersweet Chocolate 1/2 C Nutella 2 Tbs Frangelico 1 Pinch Table Salt 1/4 C Hazlenuts, chopped and toasted    1- Heat Milk and Cream with Sugar until dissolved. Add Cocoa Powder and Chocolate until smooth.   2- Combine the Mixture with the remaining ingredients EXCEPT the Hazlenuts.   3- Chill completely.   4- Freeze in an ice cream maker according to the manufacturer's directions.   5- Stir in the Hazlenuts and store in covered containers.     6- Allow to soften slightly before serving.         Ice Cream:  A frozen treat made from Dairy Products and combined with fruits and other flavours. The mixture is stirred slowly while cooling, in order to incorporate air. The result is a smoothly textured semi-solid foam.  Ice Cream must contain at least 10% Milk Fat.   Peach Ice Cream   3 lbs Peaches - peeled, pitted and chopped 1/2 C White Sugar 1 pint Heavy Cream 1 can Evaporated Milk 1 tsp Vanilla Extract 2 Tbl Peach Schnapps   1- Puree the Peaches with Sugar and Evaporated Milk in the Blender or Food Prcessor until smooth   2- Mix together the peach puree, heavy cream, schnaps, and vanilla.   3- Pour the mixture into an Ice Cream Maker and follow the manufacturer's instructions to freeze the ice cream.   4- ENJOY! The Chocolate Mousse Caterer, located in the wonderful Hudson Valley, has been serving clients throughout the Tri-State areas since 2003.    The Chocolate Mousse is a complete Catering and Personal Chef Firm focused on serving all your culinary needs for all occasions... from intimate gatherings and business meetings to elegant special events or weekly meals.    The Chocolate Mousse  Hyde Park, NY 12538 845-518-6533 chefgirlhg@aol.com http://www.chocolatemoussecatering.com Copyright © 20XX. All Rights Reserved.