Add the roasted tomato halves, capsicum strips (drained of oil), mozzarella, capers and basil to theplatter. Drizzle over the dressing, toss to combine well, then season with salt and pepper beforeserving.
Mocha chocolate mousse with Irish whiskey
One of my mum’s best desserts was her chocolate mousse
it was out of this world, and I’ll never
forget it. It was rich, luscious, thick, smooth and almost chewy in parts, and I can taste it as I am
e tried many
times to recreate Mum’s mousse, and this recipe comes closest. Here I’ve
added a good glug of Irish whiskey
use the best quality you can get. I also find that instant coffee works better than stronger espresso. Serve this chilled and topped with freshly whipped cream, and I guarantee everyone will come back for more.
170 g good-quality dark chocolate, broken into small pieces170 g unsalted butter3 tablespoons good-quality instant coffee granules, mixed with 2 tablespoons hot water4 free-range eggs, separated2/3 cup (150 g) caster sugar, plus 1 tablespoon extra2 tablespoons Irish whiskey (or dark rum)Pinch fine salt Whipped cream, to serveBring a medium-sized saucepan of water to a gentle simmer and melt the chocolate, butter andcoffee in a heatproof bowl that fits snugly over the pan without touching the water, stirringoccasionally. Carefully remove the bowl from the heat and set aside. Keep the saucepan of water simmering away.Place a few handfuls of ice in a large bowl and half-fill with water. Set aside nearby.Sit a heatproof bowl that will fit into the bowl of ice over the saucepan of simmering water and addthe four egg yolks, caster sugar, whiskey (or rum) and 1 tablespoon cold water. Using a balloon whisk or hand-held electric beaters, whisk for about 3 minutes until the mixture thickens, becomespaler and has a similar consistency to that of runny mayonnaise. Remove the bowl from the heatand place it in the bowl of iced water. Continue to whisk for a further few minutes until the mixturethickens and cools slightly, being careful that no water accidently gets into the mixture. Add thechocolate mixture to the beaten eggs and stir to combine. Whisk the egg whites with a pinch of salt until just stiff and frothy. Add the extra tablespoon of caster sugar and beat again until just glossy.Using a large mixing spoon, add one spoonful of egg whites to the chocolate mix and fold it ingently. Gradually fold in the remaining egg whites, taking care not to over-mix.Transfer the mousse to a jug, then pour into individual serving jars or glasses. Place in the fridgeand chill for 3
4 hours before serving. Serve topped with a thick layer of whipped cream.
Makes 18 I featured these little cakes on th
e blog a year or two ago, and I’ve never received so manycompliments from my girlfriends (who claim they can’t cook!). They love making them for all
sorts of occasions, including baby showers, hen nights and engagement parties. Raspberries pairso well with almonds, but chopped peaches, pears, plums or cherries would work just as well.