Frozen Shamrock Mousse Torte - Serves 12

Oreo Crust
1 ½ cups Oreo or Hydrox chocolate cookie crumbs
4 tablespoons butter, melted

  • Combine the melted butter with the cookie crumbs.
  • Press firmly into a 10 ½-inch springform pan.
  • Bake in 350-degree oven for 7 minutes.
  • Cool for 10 minutes, then place in the freezer while preparing the mousse.

Crème de Menthe Mousse
4 egg whites
2 egg yolks, lightly beaten
¾ cup granulated sugar
2 cups heavy cream
1 packet Knox gelatin
½ cup crème de menthe​

  • Beat egg whites with a clean and dry electric mixer on high while gradually adding ½ cup sugar until meringue is stiff and shiny.
  • Whip the cream in a separate bowl, but with the same beater adding the remaining ¼ cup sugar until it forms stiff peaks.
  • Combine the egg whites and whipped cream with a wire whisk.
  • Dissolve the gelatin in ¼ cup boiling water, then add the crème de menthe and cool for a few minutes, then add the egg yolks.
  • Fold into the meringue and whipped cream mixture. Blend well.
  • Pour into springform pan and freeze until ready to serve.


To Serve

  • Remove from the freezer and remove the collar of the pan.
  • Slice the torte into wedges and serve immediately.


Chocolate Shamrock

  • Melt 3 ounces chocolate chips.
  • Pour onto parchment or waxed paper then smooth and shape into a 6” x 8” rectangle. Allow to cool and slightly harden.
  • Place a small (no larger than 2-inch) shamrock-shaped cookie cutter on the hardened chocolate and press out 12 shamrocks.
  • Garnish each torte wedge by anchoring the stem of a chocolate shamrock in the mousse or placing it prone on the mousse at the wide end of the wedge.

Lyon Real Estate​   916 599-3019
© 2008 Nancy Dowd Harvey All Rights Reserved




Luscious Lemon Mousse - Serves 12
The Lemon Mixture
4 egg yolks
1/2 cup fresh lemon juice,
seeds and pulp removed, (about 2-3 juicy Meyer lemons)
1/4 cup sugar

  • Whisk all ingredients in a large mixing bowl to dissolve the sugar.
  • Set aside at room temperature.

The Meringue  
4 egg whites
3/4 cup sugar
1 1/2 cups whipping cream  

  • Combine egg whites and sugar in a clean and dry bowl. With scrupulously clean beaters of an electric mixer, beat the white on high speed. Gradually add the sugar until stiff, glossy peaks are formed. 
  • Scrape the stiff whites with a rubber spatula into the lemon mixture.
  • Whip the cream in the same bowl as the egg whites until soft peaks form.
  • Fold the whipped cream into the lemon and meringue mixture by hand with a wire whisk.
  • Pour the mixture into individual hollowed out lemon shells or serving containers to fit the occasion.
  • Cover loosely with plastic wrap and freeze.

Raspberry Coulis 
1 bag frozen raspberries, thawed and drained
2 tablespoons (or to taste) Grand Marnier

  • Purée berries in a food processor or blender.
  • Stir in the Grand Marnier. Cover and refrigerate until ready to use.
  • Spoon a tablespoon of the coulis over the top of the frozen mousse and garnish with a sliver of lemon rind and a sprig of mint.

Lyon Real Estate​   916 599-3018   
© 2008 Nancy Dowd Harvey All Rights Reserved 


"Ritzy" Peanut Butter Fudge Torte - Serves 12

Ritz Crumb Crust
2 1/4 cups Ritz cracker crumbs
(about 70 crackers)
3 tablespoons granulated sugar
4 tablespoons unsalted butter, melted

  • Preheat oven to 350 degrees.
  • Place crackers in food processor fitted with a steel blade and pulse to medium-coarse crumbs.
  • Combine the crumbs with the sugar and butter.
  • Press into the bottom of 10-inch springform pan and bake for 8-10 minutes or until golden.
  • Combine the crumbs with the sugar and butter.
  • Cool and place in freezer for 30 minutes.

Creamy Peanut Butter Torte
1 3/4 quarts vanilla ice cream
7 ounces creamy peanut butter

  • Combine the ice cream and peanut butter in a food processor fitted with the steel blade.
  • Mix until blended thoroughly and is very smooth.
  • Pour over the cooled crust.
  • Cover and freeze for 2 hours or until completely solid.

​Fudge Ganache
8 ounces bittersweet or semi-sweet chocolate, coarsely chopped for easier melting
1 cup heavy whipping cream
3 tablespoons butter

  • Place all ingredients in double boiler over simmering water.
  • Stir chocolate until thoroughly melted.
  • Remove the top portion of the boiler from the heat to allow cooling.
  • Stir chocolate until thoroughly melted.
  • Remove the top portion of the boiler from the heat and allow to cool.
  • Pour the ganache over the frozen peanut butter layer and return to the freezer for at least 3 hours or  until ready to serve.

To Serve
6 large strawberries, halved lengthwise with hull intact on both slices

  • Remove the torte from the freezer 10-15 minutes before serving.
  • Slice the torte in wedges, arrange on a dessert plate and garnish with a fresh strawberry half on top and butting the hull just at the widest part of each serving.

Lyon Real Estate​   916 599-3018   
© 2008 Nancy Dowd Harvey All Rights Reserved 



Fresh Fruit Pizza - Serves 10-12
Beautiful, refreshing and delicious.

1 package refrigerated sugar cookie dough

  • Preheat oven to 375 degrees.
  • Cut the dough into 1/8-inch cookie slices.
  • Line a 12-inch pizza or tart pan with the sliced dough overlapping.
  • Press the dough to smooth into one large, thin cookie
  • Bake for 15-17 minutes or until golden brown and very crispy.
  • Remove from the oven and cool completely.

Cream Cheese Layer
 1  8-ounce package cream cheese, softened
1/3 cup powdered sugar
½ teaspoon vanilla extract

  • Blend cream cheese, sugar and vanilla.
  • Spread evenly over the cooled cookie.

Fresh Fruit
The amount of fruit will depend upon the size of the fruit.
½ yellow peach or nectarine, cut lengthwise into 7 or 8  ¼ -inch slices
1 large banana, sliced into 18-22 ¼-inch rings
1 basket medium-sized strawberries, stemmed and halved lengthwise, about 11 berries total                                   
1 cup fresh large blueberries
¾ cup fresh large raspberries
Tiny sprigs of mint

  • Surround the pizza by butting the stemmed end of the strawberry to the outer rim of the cookie and the tip of the berry facing toward the center.
  • Make a 1½ inch circle of raspberries in the center of the pizza.
  • Spiral the peaches from the raspberries.
  • ​​Surround the circle of peaches with a ring of sliced bananas. Overlap the bananas slightly, thus creating a domino effect.
  • Dot the remaining spaces with raspberries and blueberries.

1/3 cup apricot preserves

  • Melt the preserves over low heat on the stovetop.
  • Apply by daubing the fruit with a pastry brush or drizzling with the aid of a spoon. The pastry brush allows for a more even application.
  • Cover and refrigerate until ready to serve.

To Serve

  • Dot the entire pizza with tiny sprigs of mint.
  • Cut the fruit pizza into wedges, plate, and serve.
  • Garnish with larger sprig of mint nestled to the right of the wedge on the plate, if desired.

Lyon Real Estate​   916 599-3018   
© 2008 Nancy Dowd Harvey All Rights Reserved


            Peppermint Pattie Charlotte - Serves 12

Folklore has it that in the late 1800's a candy maker in Indiana wanted to express the meaning of Christmas through his candy creations. A white peppermint stick symbolizing the purity and sinless nature of Jesus was bent into the shape of a shepherd’s staff, because Jesus is the shepherd of man. Three small stripes, each representing a part of the Holy Trinity, were added to symbolize the pain inflicted upon Jesus before His death on the cross, and a bold red stripe represented the blood He shed for mankind. When turned upside down, the shepherd’s staff becomes the letter J for Jesus. Whether this interpretation is true or not, the enjoyment of this beloved candy tradition is a gentle reminder of the real meaning of Christmas.

The Charlotte
2 packages soft ladyfingers, split
12  2-inch candy canes, for garnish

  • Cut the tips of both sleeves of ladyfingers from one of the packages on one side just at the crown to create a straight edge.
  • Place the cut flat side on the bottom of a 10-inch springform pan with the smooth side of the finger facing outward against the rim fitting snugly so there are no gaps. The rounded tips form a scallop effect around the top rim of the dessert.
  • Line the bottom of the pan with the second package of ladyfingers with the smooth outside of the ladyfinger face down. Fit them snugly.
  • Fill any gaps with the removed caps of the ladyfinger by pressing them firmly.

The Peppermint Ice Cream

2 quarts of good-quality vanilla ice cream, softened
1 ¼ -1 ½ teaspoons red gel food coloring
5-6 teaspoons peppermint extract, to taste
5 ounces white chocolate chunks

  • Blend softened ice cream into the food processor until velvety smooth.
  • Blend in the food coloring and the extract thoroughly.
  • Stir in the white chocolate chunks.
  • Pour into the springform pan lined with ladyfingers.
  • Place in freezer for 2 hours.

To Serve

  • Remove the charlotte from the freezer and allow it to soften 5- 10 minutes for easy cutting.
  • Remove the spring-form pan ring and cut the charlotte into 12 slices, each approximately two ladyfingers in width.
  • Garnish with a small sprig of mint as well for a splash of Christmas green.


The Pattie Chocolate Fudge
8 ounces semisweet chocolate chips
½ cup heavy whipping cream
2 tablespoons butter
12  2-inch candy canes
12 small sprigs of fresh mint

  • Place the chocolate, cream and butter in a double boiler over simmering hot water.
  • Stir chocolate until thoroughly melted.
  • Remove from heat and cool slightly.
  • Pour the chocolate sauce over the frozen peppermint Charlotte and freeze for 40 minutes.
  •  Place a 2-inch candy cane into the partially frozen chocolate with the crook of the cane facing up at the end of the near the ladyfinger rim.
  • Continue freezing overnight.

To Serve

  • Remove the torte from the freezer about 20 minutes prior to serving.
  • Insert a small sprig of mint near the candy cane.

Frozen Asset

  • Leave the Charlotte in the springform pan and carefully seal it in plastic wrap followed by a layer of foil and store in freezer for up to 30 days.
             Lyon Real Estate
   ​   916 599-3018   
             © 2008 Nancy Dowd Harvey All Rights Reserved