by Robert J. » Tue Jan 16, 2007 7:34 pm
Thanks all, and for the record Mrs. Robert J. is actually Claire. I'll certainly pass on the good wishes.
Maria, the moussline is soooo easy to make. All you have to do is bake some garnet yams and then puree them, sans skin, until they are very smooth (make sure that they are fully soft when baked; I go for about two hours at 400). When you have them pureed silky smooth add s&p to taste and a little cream. Puree again to mix and, voila! If they get cold just heat-n-serve. Don't make them too thin with cream.
Last night I mistakenly thought that we didn't have any cream so I used some sweetened whipped cream (vanilla and sugar) that we were using for chocolate pudding. 2 whopping Tbsp. to two potatoes was perfect. I think that this made them a little more fluffy. Either way is good, though.
rwj
