Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.
I went with the cake recipe provided, but used the white chocolate mousse and assembly from Alice Medrich’s Strawberry Carousel Cake from Cocolat. I lined my pan with an acetate strip, which you can see still attached to the cake in the above photo. This protected the cake in travel to a Fourth of July BBQ.
Thoughts: Pareve white chocolate mousse is not so great. Not terrible, but not great. This needs to be dairy. Also, I have always found Frasier a frustrating dessert to make.