In a bowl, using an electric mixer on high

Repeat with remaining mousse Auto Gas Springs Manufacturers and raspberry sauce. Set the dish on a baking sheet to catch any drips. Cool at least 20 minutes. You may cover and refrigerate the mousse for up to 1 day ahead. Then sprinkle the top with 2 tablespoons of almonds. Slowly add chocolate while stirring. Stand pears up in the bottom of a large saucepan; add wine and vanilla bean or liquid vanilla. Serve warm or chilled. In a blender or food processor fitted with metal blade, combine 1-1/2 cups of the raspberries with the sugar. Sprinkle with remaining finely chopped almonds. Simmer, uncovered, for 12 minutes or until liquid is reduced to 2/3-cup and is the consistency of a thin sauce. Spoon sauce over pears.

If desired,use a paring knife to peel a spiral channel from tip to bottom of fruit. In another bowl, using clean beaters, beat together the egg whites and cream of tartar on high until stiff peaks form. Add the framboise and stir to mix. Press dough into the bottom of a 9-inch tart pan with a removable bottom and bake for 25 minutes or until lightly browned; set aside. Reduce heat and simmer pears, covered, for 10 to 15 minutes or until tender. Your lover's heart will be content. Strain through a fine-mesh sieve into a bowl. Top with raspberry sauce, again using about half and dividing equally.

In a bowl, using an electric mixer on high, beat the cream just until soft peaks form. Fiberlady recognizes that no matter what the origins of Valentine's Day, it's a perfect day for celebrating with those you love and to share the healthy indulgences of high fiber foods. Remove the bowl from the water and allow mixture to cool until it is almost at room temperature. To make the topping: In a medium bowl, mix together the flour, brown sugar, oats, and salt. Stir in egg, then flour and salt. Heat the chocolate until it is melted and smooth and registers 140F on an instant-read thermometer. Cook over medium-high heat for 5 minutes or until reduced by half and deep golden brown; add heavy cream and cook for 5 minutes more; stir in nuts. Preheat oven to 350F. butter To make the filling: Toss together all the ingredients and spoon into the prepared dish. Mixture will become smooth. Fold the remaining whites, whipped cream and vanilla into the chocolate mixture just until combined and no white drifts remain. DO NOT OVERMIX. Butter an 8-inch square baking dish with 2-inch sides. Place a rack in the middle of the oven and preheat to 350F. Pour into crust; let cool before cutting. Place the chocolate in a heatproof bowl and set over pan of gently simmering water; do not allow the bowl to touch the water. Over low flame, heat cream until warm (DO NOT BOIL). To serve, spoon about half of the mousse into 6 parfait glasses, half filling each glass. Puree until smooth. With a pastry blender or two knives used scissor-fashion, cut in the butter until the mixture resembles coarse meal.