Iced Fudge Mousse Recipe

An elegant dessert, ready and waiting, will help to turn a last minutes meat into a party.

How to make Iced Fudge Mousse Recipe

Ingredients

Serves 6

150 g/5 oz soft dark brown sugar

25 g/1 oz butter

4 egg yolks

5 ml/1 tsp vanilla essence

225 ml/8 fl oz thick cream

Fresh Strawberries or other fruits

Preparation method

1. In a thick-based saucepan, heat the sugar and butter over a moderate heat until the sugar has dissolved in the butter. Boil stirring, for 1-2 minutes, then stir in 100 ml/4 fl oz water. Cook without stirring until the mixture is thick and smooth.

2. In a small heat-proof bowl, beat the egg yolk until well blended. Stir in the sugar mixture. Put the bowl over a pan of simmering water and beat vigorously until the mixture is light and fluffy. Cool.

3. Add the vanilla essence to the cream and whip until thick. Fold this into the cooled sugar mixture and pour into a freezer proof mould. Cover, label and freeze.

4. About 30 minutes before it is needed, unmould the mousse on to a plate and decorate with slices of fresh strawberries or canned fruit. Enjoy Iced Fudge Mousse.

Preparation time

45 minutes, then freezing and softening time 

Read More »

Cold sabayon cream Recipe

Cold sabayon cream

Ingredients

Serves for 4

6 large egg yolk

60 ml/4 tbsp sugar

90 ml/6 tbsp Marsala

7.5 ml/1 ½ tsp orange zest, finely grated

150 ml/5 fl oz thick cream, whipped

1 large orange

Preparation method

1. In the top pan of a double boiler, combine the egg yolks, sugar and Marsala. Whisk the mixture over hot, but not boiling, water for about 10-15 minutes, until the mixture thickens and increase in volume. Remove the top pan from the heat.

2. Put 22 ml/1 ½ tbsp cold water in a small bowl and sprinkle the gelatin over it. Leave for 1 – 2 minutes to soften. Place the bowl in a small saucepan of hot water and heat until the gelatin is completely dissolved. Remove the bowl from the saucepan and allow to cool slightly.

3. Stir the dissolved gelatin into the egg yolk mixture.

4. Stand the top pan of the double boiler in a bowl of ice cubes and stir the sabayon continuously until it begins to set. Remove the pan from the ice.

5. With a large metal spoon, fold the brandy, grated orange zest and whipped cream into the sabayon. Pour into champagne glasses and chill.

6. Pipe a rosette of whipped cream in the centre of each sabayon. Cut across the orange to make 4 thin slices, then cut from the centre to the side, twist and place the rosettes.

Preparation method

45 minutes, plus chilling and decorating

Read More »

Cold Almond Souffle Recipe

How to make Cold Almond Souffle Recipe

Cold almond soufflé is an elegant dessert for a birthday or other celebration. The Danes use almonds in many of their desserts.

Ingredients

200 g/7 oz almonds

200 g/7 oz sugar

9 medium-sized egg whites

Butter for greasing

100 g/4 oz milk chocolate cut into small pieces

Fresh fruit salad to serve

Vanilla ice cream, softened, or Cultured cream

For decoration

Walnut halves

Blanched almonds

Marzipan leaves or crystallized violets

Chopped hazelnuts, toasted

Preparation method

1. Heat the oven to 200C/400F/ gas 6. Stir the ground almonds, sugar and 3 of the egg whites in a saucepan over low heat until the mixture is slightly brown. Remove from the heat and allow the mixture to cool.

2. Whisk the remaining egg whites until stiff but not dry and fold them into the almond mixture.

3. Generously butter a 1.1 L/2 pt savarin mould and spoon in the mixture. Put the mould in a baking tin and fill the tin with warm water to come one-third up the savarin mould. Bake for 30 minutes.

4. Remove the souffle from the oven, cool it for 10 minutes and turn it out on to a serving dish. Allow the soufflé to cool for 2 hours, cover and refrigerate overnight.

5. The next day, melt the chocolate pieces, in a bowl or pan over hot water. When melted, spread the chocolate over the soufflé with a palette knife.

6. Decorate the cold almond souffle with walnut halves, blanched almonds and marzipan leaves, or crystallized violets, and toasted hazelnuts.

7. Serve the soufflé with fresh fruit salad in the centre and with the vanilla ice cream or Cultured cream

Preparation time

35 minutes plus 3 – 4 hours chilling

Read More »

Orange Twists Recipe

 How to Make Orange Twists Recipe

Ingredients 

Makes 40

450g / 1lb strong plain white flour 

1/2 tsp salt 25 g/ 1 oz fresh or 15 g / 1/2 dried yeast 

225 ml/8 fl oz warm milk

 225 g/ 8 oz butter 1 egg 1 egg yolk. 

For Filling

 175 g/ 6 oz ground almond grated rind and juice of 1 orange 

2 tbsp orange liqueur 

25 g/ 1 oz chopped candied orange 

1 egg white 

For Glaze 

40 g/ 1 1/2 oz icing sugar 

1 tbsp orange juice 

50 g/ 2 oz toasted flaked almonds.

 How to make orange twists

1. Sieve the flour and salt into a bowl. Mix the fresh yeast with the sugar and add to the lukewarm milk or sprinkle the dried yeast on the milk with the sugar and leave until frothy. Melt 50 g of the butter and add to the flour with the egg and knead to smooth dough. Cover and leave to prove for 15 minutes. 

2. Knead again and roll out to a rectangle 14 × 8 inches. Dot half the remaining butter over the top two-thirds of this rectangle. Fold up the bottom third, and turn the top third down on this. Press the edges, give a quarter-turn to the dough and roll out to rectangle again. Repeat the process once more with the remaining butter, and then again without any butter. Fold in three again without any butter. Fold in three again, and then roll out to a rectangle 20 × 16 inches. Heat the oven to 220 C 450 F or mark 7.

 3. Mix the ground almonds, oranges rind and juice, liqueur, peel and egg white. Cut the dough into four 20 inch strips, then each strip into five pieces, giving twenty 4-inch squares. Cut each square across to make two triangles.

 4. Place a little almond filling in the centre of each one and roll up from the long side. Place on greased baking sheets, curving slightly to give a crescent shape. Cover and leave to prove for 15 minutes. Brush with beaten egg yolk and bake for 15 minutes. While still warm, glaze with the icing sugar mixed with orange juice, and sprinkle with almonds. Leave to cool.

Read More »

Crunchy Honey Grains Recipe

As well as making a delicious breakfast cereal with milk or cream, Crunchy honey can be used to make a quick crumble topping for cooked fruit or sprinkled over creamy fools or ice cream.

Ingredient For Crunchy Honey Grains

Serves 6

125 g/4 oz rolled oats

125 g/4 oz buckwheat (roasted or plain)

50 g/2 oz unsweetened desiccated coconut

25 g/1 oz sesame seeds

25 g/1 Oz kibbled wheat

30 ml/2 tbsp sunflower oil

30 ml/2 tbsp clear honey

50 g/2 oz chopped nuts or sunflower seeds (optional)

50 – 125 g/2 – 4 oz raisins (optional)

Preparation method

1. Heat the oven to 190C/375F/gas 5. Put the oats, buckwheat, coconut, sesame seeds and kibbled wheat into a large bowl and add the oil and honey. Using a fork or your fingers, work the honey and oil into the dry ingredients until they are coated.

2. Spread the crumb mixture over 1 large or 2 small baking sheet. Bake for 15-20 minutes, stirring the mixture with a fork every 5 minutes, until golden brown and crisp. Leave to cool on the trays.

3. Add the nuts or sunflower seeds and raisins, if wished. Store the mixture in an airtight jar for up to 3 weeks

Read More »

Grapefruit Orange and Lemon Marmalade Recipe

Make Grapefruit Orange and Lemon Marmalade Recipe

This easy, cleaner way of making delicious grapefruit oranges & lemon marmalade only needs stirring occasionally. However, it is essential that the sugar is dissolved by stirring before boiling for a second time.

Ingredients

Makes 6×1 LB / 450 G/1 Lb jars

1 lb /450 g/ oranges

1 grapefruit

2 lemons

7 ½ cups/1.7 1/3 pt water

3 lb /1.4 kg/3 lb sugar

Preparation Method

1. Cook the grapefruit oranges & lemon in two batches in the microwave oven on full power for 3 minutes each.

2. Cut the fruit in half and squeeze out the juice. Slice the skins with a sharp knife or the small slicing blade for a food processor. Put the pips (seeds) in a piece of muslin or fine rinsed cloth and tie the top the bag securely.

3. Use a large bowl or 4 quart/4 L/7 pot casserole. Place the pips (seeds), sliced skin and water in it, turn to full power and heat the water for 45 minutes.

4. Stir in the sugar until it is dissolved. If necessary, give it a three minute burst of full power, remove and stir to dissolve the sugar. Use oven gloves, gloves, as the bowl of fruit will be hot and needs handling carefully.

5. When the sugar has dissolved, replace the bowl and microwave at full power for 1 hour. Stir after 10 minutes, skin any foam the surface and continue cooking.

6. Test for setting on a cold pate: if a spoonful of marmalade wrinkles after 1 minute, it has reached setting point and is ready.

7. Ladle into warm sterilized jars, seal and label.

Variation

Orange marmalade: use 2 lb/ 1 kg Seville, (bitter) oranges and 1 lemon. Make as above.

Read More »

Lemon Curd Recipe with Egg Yolks

Lemon Curd Recipe with Egg Yolks

Make Lemon Curd Recipe with Egg Yolks

Ingredients

Makes 1 ½ LB/ 750 G

2 cups/450 g/1 lb sugar

4 lemons, rind grated, juice squeezed

¾ cup/175 g/6 lb butter

6 eggs, beaten

Preparation method

1. Put the sugar in a glass bowl.

2. Mix the butter into the sugar and cook on full power for 1 minute.

3. Add the rind and juice of the lemons to the butter and sugar and mix well. Strain in the beaten eggs, whisking the mixture well.

4. Cook on full power for 2 minutes, remove and stir well. Return to the oven and cook for a further 6 minutes, removing every 2 minutes to stir.

5. Test the mixture to see that it is smooth and thick. Pot in sterilized jars and store in a cool place.

To serve lemon curd

Lemon curd has a limited shelf life and is best eaten within two weeks unless kept in the in the refrigerator.

Variation in lemon curd

Use egg yolks to make the curd if you have an excess, using two whole eggs and 4 egg yolks.

Read More »

Strawberry Jam Recipe

How to make Strawberry Jam Recipe

Ingredients

Make 4 × 1 lb/450 G/1 LB jars

5 ½ cups/ 1 kg/2 lb strawberries, hulled

1 lemon, juice

4 cups/1 kg/2 lb sugar

Preparation

1. Put the strawberry in a large bowl or casserole with the lemon juice and cook for 5 minutes on full power. Mash the strawberries slightly with a wooden spoon.

2. Add the sugar and stir well. Cook for 3 minutes on full power and stir again. Cook on full for a further 3 minutes and stir to check the sugar is dissolved. If necessary, cook for a further 2 minutes on full power.

3. Cook for another 6 minutes on full power, stir round thoroughly and cook for a further 6 minutes on full power.

4. Test on a cold plate; the jam should wrinkle after 1 minute. If not, cook for another 2 minutes on full power.

5. Pour or ladle into sterilize jars, seal and label.

Variation in strawberry jam

Cook as for strawberry jam but once the sugar has dissolved, cook for a further 15 minutes on full power.

Read More »