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Lemon Raspberry White Chocolate Mousse Cake
I followed the suggestions made by fellow reviewer, STARKRAZI, and the results were very good. I added 2tbs of sugar to the raspberry puree since it was just too tart. The overall effect was really good, since the raspberry puree had enough tartness to offset the white chocolate mousse. I'd definately use this recipe for as a cake filling again. I received many compliments.
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Reviewed On:
Apr. 20, 2008
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