http://www.sweetnapa.com/2006/10/11/the-milk-and-cookies-tart.html In LA, but Still Exploring Desserts Thu, 08 Jan 2009 21:15:15 +0000 http://wordpress.org/?v=2.6 http://www.sweetnapa.com/2006/10/11/the-milk-and-cookies-tart.html#comment-11541 lene Wed, 13 Jun 2007 12:09:54 +0000 http://www.sweetnapa.com/2006/10/11/the-milk-and-cookies-tart.html#comment-11541 i've just read your reply today ..haha.. i just want to say thank you. My exam went well. they like my presentation. i baked the cookie dough in a teardrop-shaped mould and placed a scoop of the mousse at the circular part of the baked cookie. i really am glad that i found your site when i was looking for a mousse recipe that would taste like milk. I really wanted to pair something for my favourite snack(choco chip cookies). "stop. think. there must be a harder way." i’ve just read your reply today ..haha..
i just want to say thank you. My exam went well. they like my presentation. i baked the cookie dough in a teardrop-shaped mould and placed a scoop of the mousse at the circular part of the baked cookie.
i really am glad that i found your site when i was looking for a mousse recipe that would taste like milk. I really wanted to pair something for my favourite snack(choco chip cookies). “stop. think. there must be a harder way.”

]]> http://www.sweetnapa.com/2006/10/11/the-milk-and-cookies-tart.html#comment-7018 Nina Thu, 29 Mar 2007 02:25:40 +0000 http://www.sweetnapa.com/2006/10/11/the-milk-and-cookies-tart.html#comment-7018 Omg, I'm so sorry! My comments have been going into my spam folder for the past week or so.... and I just saw this comment. I hope that this worked out okay. I do remember it being quite soft, but I think it firmed up the next day... I only scooped it b/c i didn't want to chill the choc chip cookie crusts, but it could chill in ind'l molds/vessels without a problem. Omg, I’m so sorry! My comments have been going into my spam folder for the past week or so…. and I just saw this comment.
I hope that this worked out okay. I do remember it being quite soft, but I think it firmed up the next day… I only scooped it b/c i didn’t want to chill the choc chip cookie crusts, but it could chill in ind’l molds/vessels without a problem.

]]> http://www.sweetnapa.com/2006/10/11/the-milk-and-cookies-tart.html#comment-6648 lene Thu, 22 Mar 2007 12:57:37 +0000 http://www.sweetnapa.com/2006/10/11/the-milk-and-cookies-tart.html#comment-6648 i wish that you can reply to my question as soon as possible. I'm going to try to use your recipe for my practical exams in plated dessert, if it is okay. I hope that it is okay because I have to write my market list today to passed it tomorrow. I was wondering if you could help me in something though. I noticed that in the other picture that your mousse was oozing out. Did it ooze out because it was not chilled? And if i was able to chill it over night, will it be easy to scoop out and would the mousse melt when it is in room temp for an hour or so? Sorry for troubling you because I had never made mousse by scooping it out after chilling it. The first time I made it, we poured it over the mould then chilled it afterwards. I also forgot about the kinds of mousses... the one that uses pastry cream as bases and such. I blame my memory skills for this. i wish that you can reply to my question as soon as possible. I’m going to try to use your recipe for my practical exams in plated dessert, if it is okay. I hope that it is okay because I have to write my market list today to passed it tomorrow. I was wondering if you could help me in something though. I noticed that in the other picture that your mousse was oozing out. Did it ooze out because it was not chilled? And if i was able to chill it over night, will it be easy to scoop out and would the mousse melt when it is in room temp for an hour or so? Sorry for troubling you because I had never made mousse by scooping it out after chilling it. The first time I made it, we poured it over the mould then chilled it afterwards. I also forgot about the kinds of mousses… the one that uses pastry cream as bases and such. I blame my memory skills for this.

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