Tag Archives: white chocolate

Strawberry and white chocolate mousse

strawberry mousse 1

This is one of those great desserts that can be made ahead and made in a hurry. It’s egg free and can be served after an hour or so in the fridge, but will firm up over night and still produce a light and fluffy mousse.

Sometimes I will make a simple crumb base to add a bit of extra texture (blitz some plain biscuits with a little melted butter and spoon into the bottom of each serving bowl before adding the mousse on top), but this is entirely optional!

For these ones, I sprinkled some grated chocolate on the top for a bit of colour.

I updated my little banner this morning – realised it was still in its ‘summer’ mode even though today is the first of August, zero degrees C outside and rain forecast! Yes, it has been THAT long since I posted a recipe. But here we go, something to lift the soul and sweeten the heart.  Continue reading

Advertisements

Grape gel and white chocolate coated cheesecake spheres on salted caramel sand – molecular gastronomy 101 part 2

IMG_1317

Not one to give up after my first attempt, I ended up making frozen cheesecake balls using ice cube trays and then coating them in grape gel or white chocolate. These worked beautifully.  Continue reading

Grape mousse with grape caviar on salted caramel sand

IMG_1403

This is what to do with experiments in molecular gastronomy. Hide it in mousse. Super easy (apart from the fruit caviar part), light and with a delicious surprise of bursting ‘grapes’ in the middle. I like the added texture from the tempered white chocolate and the salted caramel sand (which also contrasted the sweetness of the grape).  Continue reading

Cheesecake grapes on salted caramel sand – adventures in molecular gastronomy continued

IMG_1408

Cheesecake grapes

My youngest son and I love Ricardo’s café, especially their beautiful cheesecake spheres. One day, as he poked about in his apple cheesecake, admiring the apple caviar and white chocolate and gel coated sphere, he wondered if Ricardo’s could make cheesecake that looked like a bunch of grapes… (and bless him, he suggested it to one of the staff, then for the next few weeks, wandered in regularly to stare hopefully at the display to see if his suggestion had been created yet).

Ricardo's apple cheesecake

Ricardo’s apple cheesecake

This made me think, could I make something like that? Continue reading

Heston’s popping two-chocolate mousse cake

Heston Cake 2

I’m always in absolute awe of Heston Blumenthal’s recipes and approach to cooking – he is a genius in modern cooking and makes everything so thought-worthy. Added to that, I love his reductionist methods that get into the basics behind the recipes he creates. As an ex-lab-rat scientist, this really appeals to me. I’ve seen this cake made on one of Heston’s TV shows, involving a spray paint can and requiring a lot of outdoor space… so like most of Heston’s recipes, I thought, not for me…. But from Heston’s original (I think) recipe, this sublime, rich chocolate mousse cake with a silky hit of chocolate glaze on the top and a bit of a surprise in the base, is surprisingly easy to make!

I was a bit nervous about making the chocolate mousse using dark chocolate with 55% cocoa solids, thinking it would be too strong for a dessert for kids, so I made a 50:50 mix of dark and white chocolate, using regular (35% fat) cream and created a marbled pattern. The cake is best eaten the day you make it, to maximise the effect from the popping candy. Using coated popping candy really helps to keep it ‘fresh’ and I wouldn’t recommend using untreated popping candy (such as ‘pop rocks’), as they will lose their pop pretty quickly. That said, if you buy ‘pop rocks’ or similar, it is not too hard to make your own coated popping candy using chocolate (instructions below).

Continue reading

Lemon cream macarons

IMG_0997

Ahh Spring! How I love your clear, cool mornings and longer days. Makes me think of Summer that is coming, holidays and being warm again. Summer to me means fresh, light food and lemons are a wonderful addition to brighten a dish and add pizzazz. I love the bright zesty look of these macarons and fresh lemon curd with lemon zest is a must. It almost makes these lemon macarons healthy…  Continue reading

Layered white chocolate raspberry cheesecake with blueberry chocolate bavarois – no bake

berry cheesecake

My son had this idea for this spectacular dessert. He wanted a fresh berry cheesecake and I thought white and dark chocolate layers combined with different berries. This dessert was inspired by his triple layer icecream cake.

White chocolate cheesecake formed the bottom layer over a ginger-tinted biscuit base and I started thinking it might work to have a milk chocolate mousse over the top. In the end I decided on a bavarois because well, it sounded fancy and I wanted to try it, and it is supposed to result in a creamier and airier texture. You may well ask what a bavarois is? Well it is Bavarian cream….. basically a crème anglaise with gelatine and whipped cream folded through. Light and airy and very creamy. For the fruits I used raspberries in the white chocolate (as it’s a great pairing) and blueberry with the milk chocolate – frozen because they behave better. Fresh strawberries on top to really bring out the colour. You could use dark chocolate for the top layer (my son prefers milk chocolate) and you could top it with fresh whipped cream, but honestly, I don’t think it needs it.  Continue reading