Recipes continued
3.Spread cake batter into flan tin. Bake for 25 minutes or until a skewer inserted in the centre comes out clean. Loosen the edges with a small knife, cool slightly before turning out onto cake rack.
4.Once the shortcake is cool, fill the centre with the whipped cream and chill.
5.Meanwhile heat the jam in a small saucepan until warm and dip berries a few at time into the warmed jam. Pile the berries into the centre of the shortcake. Drizzle over any remaining jam. Chill before serving.
Heavenly Rich Chocolate Mousse
7g sachet gelatine 125ml boiling water
250g rich dark chocolate, melted 300ml thickened cream, whipped 2 egg whites
1.Combine gelatine and boiling water and mix until the gelatine has dissolved. Allow gelatine to cool.
2.Mix the melted chocolate and whipped cream together in a large bowl. Add gelatine.
3.In a small bowl using the StickMaster with whisk attachment, whisk the egg whites to stiff peak stage and fold into the chocolate mixture until well combined.
4.Immediately pour into 4 x 1cup ramekins. Refrigerate until firm.
Strawberry Cream
2 punnets strawberries, washed and hulled ¾ cup caster sugar
2 tablespoons lemon juice
3 teaspoons gelatine dissolved in 2 tablespoons boiling water 300mls thickened cream
Extra strawberries for decoration
1. Place strawberries, sugar and lemon juice into a saucepan and bring to the boil.
2. Reduce heat and allow to simmer until sugar has dissolved. Add dissoved gelatine to strawberry mixture and allow to cool.
3. Using the StickMaster, process strawberry mixture until smooth.
4. In a separate bowl, using the StickMaster, process cream until thick.
5. Fold the cooled strawberry mixture through the cream using a large spoon. Pour into individual serving dishes and chill for several hours.
6. Serve decorated with extra fresh strawberries and whipped cream.
18
