Recipes:

Raspberry Mead Mousse

By: Beth Paiva, Pastry Chef

Beth Paiva studied at the California Culinary Academy in 2000 because of her love for baking and pastries. Upon graduation, Beth went straight to work at Seascape Resort in Aptos, CA as a Pastry Chef. After a year at the resort, Beth took a month off to travel to Europe and to study European pastries. Beth currently works at Beckmann's Bakery as a Cake Decorator.

1 T. gelatin

1/3 cup cold water

2 ½ cups heavy whipping cream

3 egg whites

1/3 cup simple syrup (mix 1/4 cup hot water, 1/4 cup sugar)

1 ½ cups CHAUCER'S Raspberry Mead

1. Sprinkle gelatin over the cold water, set aside to soften.
2. Whip heavy cream to medium consistency. Set aside in the refrigerator.
3. Combine the egg whites and simple syrup. Heat to 140º over simmering water while stirring constantly. Remove from heat and whip until stiff peaks form. Fold into refrigerated whip cream.
4. Stir in CHAUCER'S Raspberry Mead.
5. Heat the gelatin mixture to dissolve. Be careful not to overheat.
6. Quickly stir the gelatin mixture into the mousse.
7. Pour into serving containers and refrigerate for about 3-4 hours.