Camilla Saulsbury - Nacogdoches, TX

(See recipe below)

Having a baby a year and a half ago changed just about everything in my life (for the better!), including the way I cook, eat, and think about food. I’ve always been conscious about eating healthy and living a well-balanced life (I’ve been teaching fitness for about 15 years) but that focus has been heightened now that I’m helping to shape the same for my family. Buying and eating organic is now essential to my lifestyle. I care about the environment and the world we are creating with each of our small choices; living an organic lifestyle is a simple way for me to make a small difference, every day. Green & Black’s makes the choice as delectable as it is easy!

I developed this recipe for a baby shower last spring. It is so easy and elegant (I tripled the recipe and served it in wine glasses); friends were clamoring for the recipe, and were delighted to find it required so few ingredients and so little time to prepare. I’m crazy for cardamom and love the way it compliments the white chocolate and lemon. One bite tastes like a spoonful of spring!



Lemon, Cardamom & White Chocolate Fool with Raspberries


Serves:  4

  • 6 oz (from two 3.5-oz bars) Green & Black’s Organic White chocolate, coarsely chopped
  • 1 and 1/2 cups chilled whipping cream, divided use
  • 3/4 teaspoon ground cardamom
  • 3/4 cup jarred good-quality lemon curd (see note), divided use
  • 1 pint fresh raspberries (room temperature for best flavor)


Process chocolate in a food processor until finely chopped. Heat 1/2 cup of the cream to in heavy small saucepan until very hot (but not boiling). With processor running, gradually pour hot cream through feed tube and process until chocolate is melted and smooth. Transfer mixture to large bowl. Cool to room temperature, stirring occasionally.

Using electric mixer, beat remaining cup cream in medium bowl to stiff peaks. Beat in cardamom and 1/4 cup of the lemon curd. Fold into chocolate mixture. Spoon half of mousse evenly into 4 decorative glasses or tumblers. Spoon the remaining lemon curd over each, then top with remaining mousse. Use the tip of the knife to gently swirl the lemon curd with the mousse, then chill until set, about 4-6 hours (or make up to a day in advance)

Just before serving, gently crush the raspberries in a small bowl, then spoon with their juices over the chilled mousse and serve.