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You will savour every bite of this delicious dark chocolate mousse!

It’s heavenly. It’s positively finger-licking good. It’s absolutely chocolicious.

Enjoy it.

Dark chocolate mousse

Serves 4-6

dark chocolate mousse

dark chocolate mousse

dark chocolate mousse

dark chocolate mousse

You will need:

100 g Dark Chocolate (70%) plus a bit of grated chocolate to serve – optional
1 tbsp Milk
2 eggs
35g caster Sugar
150 ml double cream

Instructions:

Place the broken up chocolate and milk in a metal or heatproof bowl over a pan of simmering water. Melt  the chocolate, stir until combined and smooth, remove from the heat, cool slightly.

In a second bowl whisk the egg yolks and sugar until thick and creamy. Then whisk in the chocolate mixture.

In another bowl whip the cream until stiff. Gently fold into the chocolate mixture until combined, do not over mix.

In a separate bowl whisk the egg whites with a pinch of salt until stiff, and gently fold into the chocolate mixture.

Spoon into individual dishes but refrigerate for at least 2 hours before serving. Decorate with grated chocolate or fresh raspberries and mint leaves.

Recipe source: Ocado.com

dark chocolate mousse

dark chocolate mousse

dark chocolate mousse

dark chocolate mousse

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You will love this blackberry fool that tastes fantastically creamy and delicious. It’s a lovely light and healthy dessert, thanks to blackberries, which are low in fat and high in fibre, vitamin A and calcium.

Enjoy the unusual taste of blackberries and give yourself a fibre boost!

(Please note you will need 2 hours for chilling this dessert)

Blackberry Fool

Serves 4

You will need:

450 g fresh or froze blackberries

25 g custard powder

40 g caster sugar

285 ml skimmed milk

115 g thick Greek yoghurt

1 teaspoon icing sugar

Preparation:

Put the custard powder into a bowl. Add 15 g of the caster sugar and blend to a smooth paste with about 4 tablespoons of the milk (use a hand wire whisk). Pour the rest of the milk into a small saucepan and bring to boil, and then stir the boiling milk into the custard powder. Return this mixture to a pan and bring back to the boil, stirring constantly until the custard has thickened and no trace of custard powder remains.

Pour the mixture into a bowl and allow to cool a little. Cover and place in a fridge for at least 1 hour to allow the fool to set.

Reserving 4 blackberries for garnish, put the rest into a pan with the remaining sugar and cook over a low heat for 7 minutes, until the fruit softens. Press the fruit through a sieve to make a puree. Whisk the chilled custard until very smooth, then whisk in the Greek youghurt and fold in the puree. Spoon into desert bowls and chill for 1 hour. Decorate with 2 fresh blackberries and dust with some icing sugar. Enjoy!

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