recipes
white chocolate mousse serves 4
175g (6oz) white chocolate, | 1.25ml (1⁄4 tsp) lemon juice |
broken into pieces | 225ml (8fl oz) double cream |
90ml (3fl oz) milk | grated plain chocolate, to decorate |
2 egg whites |
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1Place the chocolate in a large bowl set over a pan of simmering water, until melted. Stir in the milk and set aside.
2Using the whisk on speed 6, whip the egg whites and lemon juice until stiff, then using a metal spoon fold into the chocolate mixture, until well combined.
3Using the whisk on speed 6, whip the double cream, until it forms soft peaks. Gently fold into the chocolate mixture.
4Divide the mousse between four glasses and chill for at least 2 hours. Sprinkle with grated chocolate and serve.
walnut, almond & hazelnut biscuits
makes 20 biscuits
100g | (4oz) hazelnuts | 50g | (2oz) chopped walnuts |
5 egg yolks | finely grated rind of 1 orange | ||
100g | (4oz) caster sugar | 50g | (2oz) flaked almonds |
2.5ml (1⁄2tsp) vanilla essence |
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1Preheat the oven to 150°C/300°F/Gas 2. Chop hazelnuts. Using the beater on speed
2Line a baking sheet with baking parchment paper and spoon small amounts of the mixture onto the prepared sheet, pressing down slightly. There should be enough mixture for 20 biscuits.
3Sprinkle the flaked almonds over the biscuits, pressing in slightly and bake for
13