Fibre favourites continued
Berry and white |
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chocolate mousse |
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200g white chocolate
200g strawberry pulp
200g raspberry pulp
3 teaspoons gelatine dissolved in
3 tablespoons hot water
3 egg yolks
300ml carton thickened cream 1⁄4 cup icing sugar
2 tablespoons Grand Marnier
1.Melt chocolate over hot water, cool, being careful not to let it set. Combine strawberry pulp and raspberry pulp, set aside. Combine chocolate, gelatine mixture and egg yolks, whisk until pale and glossy. Beat cream until soft peaks form, fold through chocolate mixture with berry pulp and Grand Marnier. Pour into a wetted 5 cup capacity mould. Refrigerate several hours or overnight.
Carrot cake
16 
13⁄4 cups plain flour
2 teaspoons baking powder
1⁄2 teaspoon nutmeg
1⁄2 teaspoon cinnamon
1⁄2 teaspoon cardamom
1⁄2 cup peanuts, chopped
1⁄2 cup sultanas
1⁄2 cup brown sugar, firmly packed
11⁄2 cups carrot pulp
1⁄2 cup oil
2 eggs, lightly beaten
1⁄4 cup sour cream
1.Grease and line a 25cm x 15cm loaf pan. Sift flour and baking powder into a large mixing bowl, add nutmeg, cinnamon, cardamom, peanuts, sultanas, brown sugar and carrot pulp, stir to combine. Add eggs, oil and sour cream. Beat with electric mixer, using medium speed until all ingredients are well blended. Pour into loaf pan.
2.Bake at 180°C for 1 hour or until cake is cooked when tested with a skewer. Remove from oven, stand in cake pan for 5 minutes before inverting out onto a wire cake rack.
R14
