Archive for pudding

Chocolate Mousse

Posted in Chocolate, Cooking, dessert, Home Cooked Food, recipe with tags , , , , , , , on December 24, 2008 by helenphillips

We had friends over for dinner last night, and needing little encouragement to use chocolate, I decided to make some chocolate mousse.

I took my inspiration (as always from the Green & Blacks Cookbook) but as none quite fitted my needs, I made my own adjustments.

My recipe uses a combination of dark and milk chocolate, giving a good dose of high quality chocolate without it being too bitter. The quantities serve 4:

  • 50g Dark Chocolate (at least 70% cocoa solids)
  • 50g Milk Chocolate (cooking)
  • 40g Unsalted Butter
  • 2 large eggs (separate the yolks from the whites)
  • 2 tablespoons caster sugar (I used my vanilla sugar)

Melt the chocolate and butter using a basin over a saucepan of simmering water.

In the meantime, whisk the eggs white until they form soft peaks. Add the sugar, and whisk until the mixture is smooth and glossy.

Remove the melted chocolate from the heat, and stir in the egg yolks until the mixture is smooth.

Add a spoonful of the egg white to the chocolate mix, and gently fold in until completely mixed. Fold in the rest of the egg white, keeping it gentle to keep air in the mixture. Once completely mixed in (so that there are no white spots), the mixture can be decanted into serving bowls. You can use 1 large one, or individual portions.

Strawberries & Cream

Posted in Cooking, dessert, Food, Home Cooked Food, recipe with tags , , , , , , , , , , , , , , on August 1, 2008 by helenphillips


I don’t think I’ve written about a dessert on here yet, so it’s probably about time I did. I don’t really cook desserts or puddings that often, hence the lack of recipes.  This one was yet again a bit of an experiment, but inspired by a ‘raspberry pizza’ recipe I saw in Good Food Magazine (July 2007). It’s really a twist on Strawberries & Cream – a real summer delight. The quantities quoted are just right for 2 people. Or you could be mean and stretch it to 4!

For the bases you will need around 300g shortcrust pastry (I cheated and bought pre-made stuff), and a pastry cutter (I used a 88mm one). The pastry needs to be rolled allowing 4 bases to be cut.

Pre-heat the oven to 180c, and then bake the pastry for 10 minutes.

For the topping you will need:

Around 75 ml Double Cream, whipped until fluffy. Then add one tablespoon of caster sugar (I used vanilla which I make at home), and fold in until completely dissolved in.

To make a caramel, melt 1 oz butter, 1 tablespoon double cream and one tablespoon of caster sugar (again I used vanilla). Cook gently for 5 minutes, and then mix in the Zest of one small orange (or my case Satsuma!), and around 250g berries (I used strawberries & blackberries). I also added in a tablespoon of chopped mint.

Pile the Berry mix onto the bases, and add a spot (or dollop!) of cream to the top. Serve, and eat quickly before the cream melts!