Arlington 2nd Ward Relief Society: June 2011

Friday, June 3, 2011

Happy June Birthdays!

Anne Ferguson - June 1

Petrine Squires - June 2
Karen La - June 4

Laura Mazzola - June 4

Carma Edwards - June 5

Preethi Harbuck - June 7

Renate Rohlfing - June 7

Amy Smorodin - June 7

Rhea Moore - June 12
Lindsay Robinson - June 12
Emily Knapp - June 15

Karen Hanneman - June 17

Whiteny Rose - June 20

Leslie Gosling - June 21

Rebecca Anderson - June 22

Laure Rawson - June 22

Sarah Frederickson - June 23

Summer Moran - June 23

Emily Sherinian - June 24

Paige Coulam - June 25

Nadene Kunz - June 25

Wendy Hauer - June 28

Shannon Toronto - June 28

Chocolate Mousse Torte

From Kimberly Brubaker

Vegetable oil
4 oz bittersweet (not unsweetened) or semisweet chocolate, chopped
4 oz milk chocolate, chopped
4 oz good-quality white chocolate (such as Lindt or Baker's), chopped
1/4 c cold water
1 T unflavored gelatin
5 large egg yolks
1/4 c sugar
1 c half and half
1 3/4 cups chilled whipping cream

Brush 9-inch-diameter springform pan with oil. Place each chocolate in separate medium bowl. Combine 1/4 cup water and gelatin in small bowl. Let stand until gelatin softens, about 10 minutes.

Meanwhile, beat yolks and sugar in large bowl until mixture is pale yellow and very thick, about 5 minutes. Bring half and half just to simmer in heavy large saucepan. Gradually whisk hot half and half into beaten egg mixture. Return mixture to same saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Remove custard from heat. Add softened gelatin; stir until gelatin dissolves. Strain mixture into large glass measuring cup. Immediately pour 1/3 of hot custard over each. Stir each chocolate with separate spoon until melted and smooth. If mixture cools before chocolate is completely melted, set bowl over saucepan of simmering water and stir just until chocolate melts. Cool chocolate mixtures to room temperature, stirring occasionally.

Beat cream in large bowl until stiff peaks form. Divide whipped cream equally among bowls of chocolate, using about 1 1/3 cups cream for each. Fold whipped cream into chocolate in each bowl.

Pour bittersweet chocolate mixture into bottom of prepared pan. Smooth top with spatula. Freeze until firm, about 15 minutes. Pour milk chocolate mixture over bittersweet chocolate layer. Smooth top with spatula. Freeze until firm, about 15 minutes. Pour white chocolate mixture over milk chocolate mixture. Smooth top with spatula. Freeze until firm, about 15 minutes. (Torte can be prepared 2 days ahead. Cover with plastic and store in refrigerate.)

Run sharp knife around sides of pan. Remove pan sides. Cut torte into wedges and serve.

Charity Never Faileth

"Perhaps the greatest charity comes when we are kind to each other, when we don't judge or categorize someone else, when we simply give each other the benefit of the doubt or remain quiet. Charity is accepting someone's differences, weaknesses, and shortcomings; having patience with someone who has let us down; or resisting the impulse to become offended when someone doesn't handle something the way we might have hoped. Charity is refusing to take advantage of another's weakness and being willing to forgive someone who has hurt us. Charity is expecting the best of each other." - Elder Marvin J. Ashton

Arlington 2nd Ward Relief Society

Sunday, June 19, 2011

Visiting Teaching Conference

Sunday, June 5, 2011

June Lesson Schedule

Saturday, June 4, 2011

June Visiting Teaching Message

Friday, June 3, 2011

Happy June Birthdays!