The Cappucino Mousse is divine, and very simple to make. Here are a couple more ideas. Raspberry-Lemon Shortbread Tart From Every Day with Rachael Ray February-March 2006 8 Servings Prep Time: 30 min; Cook Time: 50 min 3 cups frozen raspberries (1 pound) 1 stick plus 6 tablespoons cold unsalted butter, cut into pieces 1 1/4 cups granulated sugar 1 3/4 cups all-purpose flour 3 large eggs Zest and juice of 2 lemons (about 1/4 cup juice) Confectioners' sugar, for dusting No need to get out your rolling pin or even grease the pan for this dessert. Just use your fingers to mix the shortbread dough, then dump it straight into a cake pan, press down and bake. 1. Drain the raspberries in a strainer set over a bowl. Preheat the oven to 400°. Using your fingers, combine the butter, 1/2 cup of the sugar and 1 1/2 cups of the flour and blend together until coarse crumbs form. Pour the mixture into an ungreased nonstick 9-inch springform or cake pan and press down evenly to form a crust. Bake the shortbread crust until lightly golden, about 20 minutes. 2. Remove the shortbread from the oven and reduce the temperature to 325°. Scatter the drained raspberries evenly over the baked shortbread. 3. Beat the eggs with the remaining 3/4 cup of sugar until thick and pale yellow. Whisk in the lemon zest, the lemon juice and the remaining 1/4 cup of flour. Pour the lemon cream over the raspberries and bake the tart until the custard is set, about 30 minutes. Let cool, then dust with confectioners' sugar. You can replace the raspberries with your favorite fruitor even pieces of chocolate. Go all the way and swap a teaspoon of vanilla extract for the lemon juice and zest in the quick custard. My notes: Based on the mistakes I made the first try...Make sure the berries are thawed and drained well. Don't make the custard while the crust is baking! While the crust is COOLING I made the custard, and then put the berries on the crust just before pouring the custard on top. Baking time was a bit longer than the 30 minutes stated, too. Also...I made the shortbread in the food processor rather than using my fingers. Worked perfectly. [](http://www.picturetrail.com/gallery/view?p=10&imgid=314730419) Blackberry Buttermilk Panna Cottas with Blackberry Compote For panna cottas 3/4 lb blackberries (about 3 cups) 1 1/4 cups well\-shaken buttermilk 2 3/4 teaspoons unflavored gelatin (from two 1/4\-oz envelopes) 1/4 cup water 1 1/2 cups heavy cream 2/3 cup sugar 2 tablespoons blackberry syrup, store\-bought or homemade (see cooks' note, below) For compote 1/2 cup water 1/2 cup crème de cassis 2 tablespoons sugar 1 1/2 tablespoons fresh lemon juice 1/2 lb blackberries (about 2 cups) Special equipment: 6 (6\-oz) molds (preferably nonreactive) Make panna cottas: Purée blackberries with buttermilk in a blender until very smooth, then pour through a fine\-mesh sieve into a bowl, pressing on and then discarding solids. Sprinkle gelatin over water in a small bowl and let stand 1 minute to soften. While gelatin softens, heat cream and sugar in a saucepan over moderate heat until hot, stirring until sugar is dissolved. Remove from heat and add gelatin mixture, stirring until dissolved. Stir cream mixture and syrup into blackberry purée, then pour through cleaned sieve into a bowl. Pour mixture into molds and chill, covered, until firm, at least 8 hours. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Chocolate Turtle Torte with Caramel Sauce Source: St Paul Hotel Crust: 3\-2/3 c pecans 1\-1/4 c sugar 7T unsalted butter In food processor blend pecans and sugar, add melted butter in steady stream until combined well. Turn out mixture into a 12" tart pan with removable bottom. Press to 1/8" thickness on bottom and 3/8" on sides. Bake at 350F for approximately 20\-25 minutes or until lightly toasted. Cool. Filling: 1lb semi sweet chocolate 2 c heavy whipping cream Bring cream to a boil and pour over coarsely chopped chocolate. Mix until chocolate is melted and mixture is combined well. Pour into cooled crust and refrigerate for 3 hours or up to overnite. Caramel Sauce: 4oz unsalted butter 1 c sugar 1 c heavy whipping cream ¾ c crushed pecans (for garnish) In heavy saucepan melt butter, add sugar and cook until dark brown (not burnt). Add cream and remove from heat. Mix thoroughly until mixture turns a rich golden color. Drizzle over slices of torte and serve. Linda

I know this is late, but I'll add it for a future blackberry dessert craving! Blackberry Buttermilk Panna Cottas with Blackberry Compote For panna cottas 3/4 lb blackberries (about 3 cups) 1 1/4 cups well-shaken buttermilk 2 3/4 teaspoons unflavored gelatin (from two 1/4-oz envelopes) 1/4 cup water 1 1/2 cups heavy cream 2/3 cup sugar 2 tablespoons blackberry syrup, store-bought or homemade (see cooks' note, below) For compote 1/2 cup water 1/2 cup crème de cassis 2 tablespoons sugar 1 1/2 tablespoons fresh lemon juice 1/2 lb blackberries (about 2 cups) Special equipment: 6 (6-oz) molds (preferably nonreactive) Make panna cottas: Purée blackberries with buttermilk in a blender until very smooth, then pour through a fine-mesh sieve into a bowl, pressing on and then discarding solids. Sprinkle gelatin over water in a small bowl and let stand 1 minute to soften. While gelatin softens, heat cream and sugar in a saucepan over moderate heat until hot, stirring until sugar is dissolved. Remove from heat and add gelatin mixture, stirring until dissolved. Stir cream mixture and syrup into blackberry purée, then pour through cleaned sieve into a bowl. Pour mixture into molds and chill, covered, until firm, at least 8 hours. Make compote while panna cottas finish chilling: Boil water, crème de cassis, and sugar in a small saucepan, stirring occasionally, until syrupy and reduced to about 1/3 cup, 10 to 12 minutes. Stir in lemon juice, then pour syrup over blackberries and gently stir to combine. To serve panna cottas, run a thin knife along edge of molds to loosen if necessary and dip molds in a small bowl of warm water 3 to 5 seconds, then invert panna cottas onto plates and gently lift off molds. Spoon berries and syrup over and around each panna cotta. Cooks' notes: To make blackberry syrup, heat 1/4 cup blackberry jam with 1 tablespoon water in a small saucepan over moderately low heat, stirring, until jam is dissolved. Pour mixture through a fine-mesh sieve into a small bowl, pressing on and then discarding solids. Panna cottas can be chilled in molds up to 1 day. Compote can be made 2 hours ahead and kept at room temperature. Linda

Here are a couple ideas for you, Janet. Spinach Salad With Buttermilk Dressing Dressing: 1/4 cups low-fat buttermilk 2 tablespoons reduced-fat sour cream 1 tablespoon cider vinegar 1 teaspoon honey Salad: 1 bag (5 ounces) baby spinach 1 medium red apple, halved, cored, and thinly sliced 1 cup seedless red grapes, halved In a jar, combine remaining 1/4 cup buttermilk, sour cream, vinegar, and honey; season generously with salt and pepper. Shake vigorously to combine. Refrigerate. Meanwhile, in a large bowl, combine spinach, apple, and grapes. Add dressing and toss. From Martha Stewart Everyday Food Blackberry Buttermilk Panna Cottas with Blackberry Compote For panna cottas 3/4 lb blackberries (about 3 cups) 1 1/4 cups well\-shaken buttermilk 2 3/4 teaspoons unflavored gelatin (from two 1/4\-oz envelopes) 1/4 cup water 1 1/2 cups heavy cream 2/3 cup sugar 2 tablespoons blackberry syrup, store\-bought or homemade (see cooks' note, below) For compote 1/2 cup water 1/2 cup crème de cassis 2 tablespoons sugar 1 1/2 tablespoons fresh lemon juice 1/2 lb blackberries (about 2 cups) Special equipment: 6 (6\-oz) molds (preferably nonreactive) Make panna cottas: Purée blackberries with buttermilk in a blender until very smooth, then pour through a fine\-mesh sieve into a bowl, pressing on and then discarding solids. Sprinkle gelatin over water in a small bowl and let stand 1 minute to soften. While gelatin softens, heat cream and sugar in a saucepan over moderate heat until hot, stirring until sugar is dissolved. Remove from heat and add gelatin mixture, stirring until dissolved. Stir cream mixture and syrup into blackberry purée, then pour through cleaned sieve into a bowl. Pour mixture into molds and chill, covered, until firm, at least 8 hours. Make compote while panna cottas finish chilling: Boil water, crème de cassis, and sugar in a small saucepan, stirring occasionally, until syrupy and reduced to about 1/3 cup, 10 to 12 minutes. Stir in lemon juice, then pour syrup over blackberries and gently stir to combine. To serve panna cottas, run a thin knife along edge of molds to loosen if necessary and dip molds in a small bowl of warm water 3 to 5 seconds, then invert panna cottas onto plates and gently lift off molds. Spoon berries and syrup over and around each panna cotta. Cooks' notes: To make blackberry syrup, heat 1/4 cup blackberry jam with 1 tablespoon water in a small saucepan over moderately low heat, stirring, until jam is dissolved. Pour mixture through a fine\-mesh sieve into a small bowl, pressing on and then discarding solids. Panna cottas can be chilled in molds up to 1 day. Compote can be made 2 hours ahead and kept at room temperature. I've only made the panna cottas as printed, but I bet you could sub other berries if blackberries aren't available. Blueberries, maybe? I keep powdered buttermilk on hand for when I only need a little. But I do prefer fresh buttermilk. Linda

SOunds like a grand evening Jo! Sharon, sending best wishes for Wolf's speedy recovery. I know you are taking wonderful care of him and your photos look just delish. Yesterday was Smokefest here, so we had a gracious plenty of all sorts of beast. I prepped pork shoulder, brisket, ribs, chicken and salmon and another friend who is a hunter and fisherman brought venison tenderloin, pheasant legs, a sea bass, and a bluefish. I dry rubbed the venison and pheasant and brined the bluefish and seabass. The salmon was also cured then dried before smoking as were the pork and beef. The vegetarian grill had peppers, corn, eggplant and vidalias. Other sides were quinoa salad with cranberries and pecans, spinach salad, cole slaw and pasta salad. Appys were taco dip, smoked salmon spread, Habanero Gold with cream cheese and crackers, chips & dip, etc Dessert was That D@mn Cake, Fruit in crust with cheesecake pie (Tracey Oh on the Pie thread) and an apple cake. It was all really good, but we did discover that there are not a lot of Bluefish fans AND home smoked salmon is far better than anything you can buy. Alexa