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CHOCOLATE MOUSSE

SERVES 6

150G GOOD DARK CHOCOLATE

70G EGG YOLKS

40G SUGAR

20ML WATER

190ML WHIPPING CREAM

METHOD

FIRST OF START BY MELTING YOUR CHOCOLATE. PLACE THE CHOCOLATE IN A GLASS BOWL THEN PLACE THE BOWL INTO A POT OF HOT WATER AND LET THE CHOCOLATE MELT SLOWLY, KEEP THE HEAT VERY LOW AND BE CAREFUL NOT TO LET ANY STEAM OR WATER INTO YOUR CHOCOLATE OR IT WILL SPLIT. ONCE MELTED TAKE THE POT OF THE HEAT AND LEAVE TO THE SIDE TO KEEP WARM.

WHISK YOUR YOLKS UNTIL THEY TURN PALE THEN SET A SIDE. WHISK THE CREAM UNTIL NICE STIFF PEAKS AND SET A SIDE. PLACE THE SUGAR IN A SMALL POT AND ADD THE WATER, PLACE ON THE HEAT UNTIL BOILING POINT THEN WHILE WHISKING ADD TO YOUR EGG YOLK MIX.

WITH A SPATULA FOLD THE CREAM INTO THE EGG/SUGAR MIX THEN LASTLY FOLD IN YOUR WARM MELTED CHOCOLATE. PLACE INTO THE FRIDGE FOR 45 MINUTES THEN SERVE WITH A HANDFUL OF CHOPPED NUTS OR SOME RED FRUITS.

DOUGHNUTS听听 MAKES 12

150ML WATER

100G BUTTER

15G SUGAR

150G FLOUR

3 EGGS

Pinch of salt

METHOD

PLACE THE WATER, BUTTER, SUGAR AND SALT INTO A POT AND BRING TO THE BOIL OVER A MEDIUM HEAT, WITH A WOODEN SPOON BEAT IN THE FLOUR THIS WILL FORM A BALL.

EMPTY THE MIX INTO A LARGE BOWL AND ALLOW TO COOL. ONCE COOL BEAT IN THE EGGS AND USING YOUR HANDS SEPERATE INTO 12 BALLS AND PLACE INTO THE FREEZER UNTIL SEMI-FROZEN.

TO COOK THE DOUGHNUTS TURN YOUR DEEP FAT FRYER ON AND SET IT TO 140-150 DEGREES THEN DROP THEM FOR 8 MINUTES UNTIL THEY FLOAT. TURN THEM OUT ONTO SOME KITCHEN ROLL THEN TOSS THEM IN SUGAR AND A LITTLE GROUND CINNAMON. SERVE WITH SOME THICK CUSTARD!!!

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THICK CUSTARD

SERVES 6

300ML MILK

35ML WHIPPING CREAM

1 LEAF OF GELATINE

75G SUGAR

4 EGG YOLKS

25G CORNFLOUR

30G BUTTER

1 TSP VANILLA ESSENCE

METHOD

PLACE THE MILK, CREAM, VANILLA AND CHOPPED BUTTER IN A POT AND HEAT BUT DON鈥橳 BOIL, LEAVE TO ONE SIDE. SOAK THE GELATINE IN COLD WATER UNTIL SOFT, THEN SQUEEZE OUT WATER FROM GELATINE AND ADD TO THE WARM MIX.

WHISK THE SUGAR, EGG AND CORNFLOUR AND POUR THE HOT LIQUID OVER UNTIL DISOLVED.

COOK ON A LOW HEAT FOR 8 TO 10 MINUTES UNTIL REALLY THICK. POUR OVER DOUGHNUTS AND GET BUSY!