Simon Pearce combines art, delicious food and the slow, yet endearing way of life in Vermont.
|Image: Simon Pearce – The Mill, Vermont
After a recent visit to Simon Pearce Restaurant, The Mill and also trying my hand at glassblowing in the showroom, I discovered my talents lie in sipping wine from a beautifully crafted Simon Pearce wineglass rather than creating a tumbler from scratch.
Leaving the fine art of glassblowing to the professionals, I have opted to return to my kitchen and try this delicious White Chocolate Mousse Cake.
Outside of this delicious, highly decadent cake, Simon Pearce is a great place to enjoy handmade gnocchi, fresh prawns from local fisheries and of course, those highly addictive Irish scones – pop!
|Image: Homemade Gnocchi, Simon Pearce
Delicious news from Simon Pearce, you can purchase all condiments and sauces that are served in The Mill Restaurant now! Be sure to get the lifestyle and cookbook, A Way of Life, where proceeds go towards Downs Syndrome Research
I miss the easier, simplier and far more delicious life in Vermont.
|Image: White Choc Mousse Cake
WHITE CHOCOLATE MOUSSE CAKE
8 oz. chocolate wafer
3 oz. butter, melted
Preheat oven to 350º. Butter the sides only of a 10” spring form pan. In food processor, crumble chocolate wafers – pulse machine until you have very fine crumbs. Place crumbs in bowl, add melted butter and stir to combine. Firmly press crumbs on the sides of spring form pan, using about 2/3 of the total amount – place remaining crumbs on bottom of spring form pan using the bottom of a glass to get an even layer. Bake for 5 minutes – place on rack. Cool completely. Place in freezer until ready to use.
16 oz. white chocolate ¾ cup sugar
4 eggs, separated pinch of salt
3 cups heavy cream 2½ tbls. White Crème De Cocoa
Melt white chocolate in a double boiler over simmering water until melted. Stir with a whisk until completely smooth. Separate eggs, placing whites in a mixing bowl and yolks in a large bowl. Beat whites with an electric mixer until frothy – add pinch of salt and gradually add sugar. Beat until thick and glossy. Meanwhile, add melted white chocolate to egg yolks, stirring with wire whisk until well combined (at this point, you may have to add a little heavy cream to smooth mixture out). Stir in Crème De Cacao. Fold in egg whites, gently, until well combined. Beat heavy cream until soft peaks form. Fold cream into chocolate mixture. Pour into prepared chocolate shell. Freeze until firm – at least 4 hours or overnight. Serve with Simon Pearce Raspberry Sauce available now at their flagship store in Quechee, Vermont.