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January 30, 2008 | Sarasota, FL
By Linda Brandt
NOT MOM'S DESSERT
"Apparently, if you give me a shot glass, the creative
juices start flowing," said Simply Gourmet caterer
Larry Barrett.
Last summer, he e-mailed me about soup shooters,
2-ounce shots of cold or warm soup that had his
clients amused. Not long after that he created dessert
shooters, layered in 2-ounce glasses and served with
baby spoons.
These are perfect for people who want a taste of every
available dessert, and wouldn't they be great for the
parties mentioned on Pages 6 and 7 today? With these
ideas from Barrett, a few shot glasses and some
store-bought curds, creams and mousses, you could make
them in minutes and fool your guests into thinking you
had dessert catered!
Tiramisu: Mascarpone or whipped cream; pound cake
slice; and espresso or KahlÏa.
Key lime: key lime mousse, whipped cream and graham
cracker crumbles.
Chocolate mousse: Semisweet dark chocolate mousse
garnished with toasted almonds.
Strawberry shortcake: Cassis-macerated strawberries,
pound cake slice and chantilly cream (slightly
sweetened, sometimes flavored, whipped cream).
English trifle: Brandy-macerated cherries,
cherry-soaked cake slices, vanilla custard and
chantilly cream.
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