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Cook's Corner
Your fortnightly recipe to
tantalise your taste buds |
Chocolate
Mouse
8 free-range eggs, whisk together with 8-oz caster sugar until thick.
Make chocolate sauce using 75% butter, chocolate and water and dissolve over saucepan of
simmering water. Do not let the chocolate become too hot or boil.
Soak 8 leaves of gelatine in a little warm water and add to the warm chocolate sauce.
Gelatine and chocolate sauce should be the same temperature and always add the gelatine to
the sauce, not the other way round, stir in mixture gently, ensuring that the gelatine has
completely dissolved.
Whisk 1 pint of double cream to soft whip consistency - it should fall from the spoon and
add to the chocolate mixture, stirring gently.
Put in the fridge overnight.
Do remember the eggs are not cooked, so if you have elderly people or pregnant mothers
warn them.
Pasturised eggs can be used.
Serve in individual tall glasses and garnish with chocolate leaves and strawberries or
whipped cream.
Recipe supplied by The Lobster |
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Roasted Vegetable Tart
Preparation Time: 35 minutes. Cooking time: 40 minutes. Serves 8
350g/12oz shortcrust pastry
1 red pepper, cut into chunks
1 courgette, cut into chunks
Salt and freshly ground pepper
410g Carnation evaporated milk
1 red onion, cut into wedges
1 yellow pepper, cut into chunks
75ml/3 tbsp olive oil
3 eggs, size 3
100g/4oz feta cheese, crumbled
Pre-heat the oven to 220C/425F/Gas Mark 7.
Roll out pastry and line a 23cm/9" deep loose-bottomed flan tin.
Chill for 30 minutes.
Place vegetables in a roasting tin, pour over olive oil and season.
Place in the top half of the oven and roast for 25-30 minutes.
Lower the temperature of the oven to 200C/400F/Gas mark 6 and bake the pastry case blind
for 15 minutes.
Place the eggs and Carnation milk in a bowl and whisk lightly until smooth then season.
Arrange the roasted vegetables and feta cheese in the pastry case, pour the egg mixture
over and bake for 40 minutes or until the filling has set. Serve immediately.
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MANY GARMENTS
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THE
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