Edible flowers (or fruits like berries) 45ml water 10ml powdered gelatine 45ml sugar 150ml hot water 75ml sparkling wine
Prepare your moulds/cups by lining them with plastic wrap. Place the flowers inside the moulds and set aside. Pour 45ml cold water into a small mixing bowl and sprinkle the gelatine over. Set aside to bloom for 5 minutes. Add the sugar to the gelatine and pour in the hot water. Stir to dissolve. Add the sparkling wine and mix well. Allow the liquid to cool to the point where it is cold but still completely runny. Pour into the moulds and refrigerate until set.
Line a 22cm x 11cm loaf tin with plastic wrap, leaving enough plastic to make an overhang (so that you can fold it on top of the mousse later on). Tip: wet the loaf tin before lining it – the water will help the plastic “stick” to the the tin. Add the white chocolate to a heatproof bowl set over a saucepan with simmering water and allow the chocolate to melt. Remove from the heat, give it a good stir and set it aside for about 5 minutes to cool. Add 15ml of the boiling water to a small cup and sprinkle 2,5ml of the gelatine over. Stir the mixture continuously until the gelatine has dissolved completely – about 2 minutes of constant stirring. Add the gelatine and one egg yolk to the melted chocolate and stir to combine. Add 125ml cream to a mixing bowl and beat with electric beaters until soft peaks form. Add the cream to the chocolate mixture and stir through until combined. Add one egg white to a clean mixing bowl and beat with an electric whisk until soft peaks form Fold the egg white into the chocolate mixture with a spatula. Pour the mixture into the prepared tin and refrigerate for 1 hour or until the white chocolate layer is set.
Repeat the process with the milk chocolate and half of the remaining ingredients. Pour over the white chocolate mousse and place back in the refrigerator for another hour or until set.
Repeat with the dark chocolate and the remaining ingredients. Pour over the milk chocolate layer and place in the refrigerator for a minimum of 6 hours.
Serve the mousse with a chocolate sauce or plenty of berries.
I knoooooow!!! Please try this ice cream – it is unusual but really has flavour-interest that will keep you coming back!
500ml cream 1 X 385g can of condensed milk 15ml mild curry powder 5ml ground cinnamon 15ml ground turmeric yellow food colouring cinnamon quills (sticks) to decorate sugar cones or bowls
Add the cream and condensed milk to the bowl of a stand mixer fitted with the whisk attachment. Sift the curry powder, cinnamon and turmeric into the bowl. Do not skip the sifting as you might end up with lumps of spice! Turn the mixer to high speed and beat the mixture until it reaches medium-stiff peaks. Pour the mixture into a 4 litre container (I use a medium size bread tin) and cover it with plastic wrap. Place in the freezer for at least 6 hours. Take the ice cream from the freezer and stand at room temperature for 15 minutes before serving.
This is an easy, quick dessert that will satisfy ALL sweet cravings!! Serve one banana per person.
30ml brown sugar 2 bananas, halved in their length 150ml coconut milk shredded coconut vanilla ice cream to serve
Put a dry frying pan on a medium-high heat and add a handful of shredded coconut. Toast until light brown, moving it around in the pan (with a spoon) so that it doesn’t burn. Remove from the heat AND the pan when ready and set aside. Add the brown sugar to the same pan and allow it to melt. Place the bananas in the pan and fry for 1 minute. Gently flip the halves and fry for another minute. Remove the banana from the pan. Add the coconut milk to the melted/sticky sugar, lower the heat and stir continuously until the sugar has dissolved. Reduce the sauce until it has thickened. Place the banana halves in serving bowls/plates and drizzle with the caramel sauce. Sprinkle with the toasted coconut and serve with a scoop of vanilla ice cream!
Preheat your oven to 190℃. Grease 6 ramekins with a minimum capacity of 175ml. Place them on a baking tray and set aside. Pour the cream into a small saucepan over a low-medium heat until just warm. Add the espresso and Kahlúa and stir until the coffee granules are dissolved. Divide the mixture between the prepared ramekins. Add the 4 egg whites to a clean mixing bowl and beat until it forms soft peaks. Now whisk in the sugar, adding a teaspoonful at a time until the mixture is stiff and glossy. Add the chocolate to a heatproof bowl set over simmering water and stir until completely melted and silky smooth. Take the chocolate from the heat and set aside for 10 minutes. Stir it every now and then so that it cools down. Add the egg yolks to the chocolate and stir through. Stir in a third of the beaten egg white mixture. Now fold in the rest of the whites until no trace of whites are left. Spoon the mixture into the ramekins and bake it for 15 minutes. Sift the puddings with cocoa powder (or icing sugar if you want a sweeter pudding) and serve immediately.
My Whisk and I 