Caffe D’Vita Cappuccino Mousse
Cappuccino mix whipping cream
4 ounces boiling water 1 teaspoon vanilla
2 ounces favorite liqueur, Caffe D’Vita Cappuccino
1. Heat Caffe D’Vita mix, black coffee, boiling
water and liqueur in a saucepan until dissolved.
2. With an electric mixer, beat cream on medium
speed to soft peaks. Sprinkle with sugar, then
increase speed to high and beat to stiff, firm peaks.
3. Pour cappuccino-coffee mixture into a large
bowl; stir in vanilla. Fold in whipped cream.
4. Spoon into 6 goblets and chill for 2 hours.
Dust lightly with cappuccino mix and garnish
with coffee beans. Makes 6 servings.
*Brands may vary by region; substitute a similar product.
Nestlé Candy Bar Ice Cream Pie
Nestlé makes a variety of delicious foods that
make any occasion even better. Nestlé Candy Bar
Ice Cream Pie features Nestlé candy bars nestled
between layers of Ha¨agen Dazs ice cream. All
your favorites in one dish.
1pintchocolateicecream, 4( 1. 55-2.1ounceseach)
19-inch(6-8ounces) orBabyRuthcandybars, cookie-crumbcrust chopped,divided
1 pint vanilla ice cream
such as Nestlé Nesquik
1. Spread chocolate ice cream over crust. Sprinkle
with half of the chopped candy bars; cover with
plastic wrap. Freeze for 1 hour.
2. Remove vanilla ice cream from the freezer to
soften for 10 minutes. Spoon vanilla ice cream
over chopped candy bars, forming a mound.
Sprinkle with the remaining chopped candy bars;
cover with plastic wrap. Freeze for 1 hour.
3. Drizzle with chocolate syrup. Makes 6 servings.
Wine with (or as) Dessert
For somepeople, dessert wine is dessert rather
thansomethingtoserve with dessert. Whatever
your preference, the wine should be served nice
and cold, with theexception of red port. Here are
some sweet musings from David Andrew,
Costco’s global wine director:
Fruit:Either on its own or in tarts, fruit flatters
sweetwines wonderfully. The acid in the fruit is
a nice foil to the sweetness of the wine: peaches
(Sauternes, Coteaux du Layon, Late Harvest
Riesling); oranges (Muscat); apples and pears
(Sauternes, Orange Muscat).
Chocolate:It’s hugely popular in desserts but
tough to match with wine. Sweet reds like Banyuls
are often suggested, but I like Tawny Port (or
espresso). The creamy richness of the port
marries extremely well with chocolate, blending
into a heady hazelnut swirl.
Cream:Desserts such as crème brûlée or cheesecake are especially good with Sauternes-style
Moscato d’Asti:When the dessert is already
sweet and heavy, the last thing you want is a sweet,
heavy wine. Enter Moscato d’Asti. Gently sparkling,
light and grapey, it works well with a variety of
desserts but has a special affinity with strawberries.
Sauternes and Barsac:The great sweet wines
of Bordeaux can be dessert in themselves, but they
also work well with fruit tarts and cream desserts.
Late Harvest RieslingandEiswein(ice wine):
These truly can be dessert all by themselves.
The great thing about the best German and
Austrian examples is that although they have
very high sugar levels, the sweetness is balanced
by good acidity, so the wines are still refreshing.
If you must have dessert with them, try peaches,
apricots, raspberries and tropical fruits.
Champagne:The finesse of Champagne can be
just what a fluffy sponge cake or soufflé needs.