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My favourite course of a meal has always been dessert. When I lived at home, my Mum tended to concentrate on old favourites, such as Bakewell Tart, Crumbles, and steamed puddings, together with the mandatory trifle on a Sunday for tea!
Since I have had children of my own, I have experimented more and more with desserts and we always like to try out new recipes. Of course we’ve had the odd disaster, who hasn’t…..but here are a few of our favourites.
The first is a very easy mousse. The fruit in this can be adapted to suite your taste, but out favourite is raspberry.
RASPBERRY MOUSSE *****************
15oz of either canned or fresh raspberries 1 raspberry jelly 1 sachet Birds Dream Topping 4fl oz milk 2 egg whites Sponge fingers or chocolate curls to decorate
If using tinned raspberries, drain them from their syrup and reserve it.
Make up the jelly to ¾ pint, using the syrup from the raspberries and water. If you are using fresh raspberries, make up the jelly with water.
When the jelly is on the point of setting, make up the sachet of Dream Topping, and whisk into the jelly, together with the raspberries.
Whisk the egg whites until stiff (I always do this in my Kenwood Chef as no other appliance I have can make whites as stiff) and stir LIGHTLY through the raspberry mixture.
Turn into a dish and leave to set.
Decorate as desired.
You will find that this mousse has a lovely light fluffy texture and tastes wonderful.
CHOCOLATE FUDGE PUDDING *************************
This is Jack’s absolute favourite, but I must admit that I do find this rather rich. It is a light chocolate sponge with a rich fudgy sauce underneath.
6oz self raising flour 9oz caster sugar 3 tbsp cocoa or drinking chocolate 6 fl oz milk 1 ½ tsp vanilla essence 1 ½ oz margarine, melted 6 oz soft brown sugar 1 ½ oz cocoa or drinking chocolate, sifted 1 ¼ pint hot water
Mix the flour, caster sugar, and the cocoa or drinking chocolate together. Stir in the milk, essence and margarine.
Pour into a greased oven proof dish.
Sprinkle the mixture with the brown sugar and cocoa. Pour the hot water over the whole dish. Bake at Gas Mark 4 for 40-50 minutes. Serve hot. **********************************************************
The next recipe is one that I have had for years and was passed down from my Aunt. I have recently passed this on to Daddycash, after a plea in one of his ops!
TOFFEE CREAM TART ******************
7 inch pastry case ¼ pint milk 2 ½ oz margarine 1 ½ oz brown sugar 1 oz plain flour 3 oz golden syrup
Heat the milk but be careful not to let it boil.
Melt the margarine and sugar, then stir in the flour. Whisk in the hot milk and stir as it thickens and reaches boiling point. Keep stirring all the time while you are waiting for the mixture to boil, then cook for 2-3 minutes, stirring all the time.
Remove from the heat, and add the syrup, then whisk the mixture.
Spread the filling into the flan case and serve hot or cold with whipped cream or custard.
2/3 cup plain flour 1/2 teaspoon baking powder 1/4 teaspoon salt 6 tbsp butter, softened 1/2 cup granulated sugar 1 large egg 1 tsp vanilla extract 1/4 cup milk
2 cups chocolate chips 3/4 cup double or whipping cream
Raspberry Mousse Layer
1/3 cup granulated sugar 2 tbsp water 1 tsp cornflour 10oz raspberries (tinned are fine for this, I always sieve them as my partner hates the pips!!!) 18oz white cooking chocolate 1 3/4 cups double or whipping cream 1 tsp vanilla extract
Whipped cream Raspberries
Preheat oven to 350 deg F. Grease large pie dish or springform pan.
Mix flour, baking powder and salt in small bowl and set aside. Beat butter and sugar until creamy then beat in egg and vanilla extract. Alternately beat in flour mixture and milk. Spread into prepared dish/pan.
Bake for 15/20 minutes or until lightly browned. Cool completely in pan.
Microwave chocolate chips and cream until smooth. Cool completely.
Spread half of chocolate mixture over cake then put in freezer whilst making mousse.
Mix sugar, water and cornflour in saucepan, stir in raspberries. Bring to a boil and stir constantly for 1 minute. Cool completely.
Microwave white chocolate and ½ cup cream until smooth. Cool and stir into raspberry mixture. Beat remaining cream and vanilla in large mixer until stiff peaks form. Fold raspberry mixture into cream.
Put mousse layer on top of cake and chocolate layer and return to freezer for ten minutes.
Spread remaining chocolate mixture over raspberry mousse and refrigerate until firm. Decorate with whipped cream and raspberries.
They all sound scrummy! Unfortunately I have to watch desserts as I need to keep an eye on the old cholesterol levels :( but every now and again I like to indulge. I will deffo try one of these! Great op! steph x
signals 23.09.2003 01:08
I'll try anything once. Twice if it tastes good. These sound like delicious recipes. Thanx!
HardCover. Pub Date :2013-04-08 Pages: 176 Language: English Publisher: Mitchell Beazley ... more
Master Patissier Eric Lanlard shares more than 100 of his favourite recipes that use the ingredient he loves the most - chocolate. As a young patisserie chef. Eric was taught how to make chocolate and he went on to train as an apprentice chocolatier. He has since been fascinated with this ingredient. making it his mission to master the techniques of moulding. blending. shaping and baking with chocolate.Now you can share Erics passion as he reveals his tried-and-tested techniques with this new selection of chocolate-based recipes. from quick bakes. cakes and simple sauces to show-stopping party pieces and after-dinner treats. all with easy-to-follow methods and helpful tips. With foolproof recipes and gorgeous photography by Kate Whitaker. this is a must-have cookbook for chocolate-lovers...