Wednesday, February 9, 2011
Preparation time: 20 mins
Does not require cooking
250g dark chocolate
1/4 cup caster sugar
2 tsp dark Rum (optional)
1 cup thick cream (whipped into soft peaks)
1. Melt the chocolate in a heatproof bowl over a saucepan of simmering water. Stir chocolate until smooth and remove from heat.
2. Beat eggs & sugar in a bowl until thick and pale and double in volume.
3. Using a metal spoon fold the melted chocolate into this mixture then quicly fold in the whipped cream.
4. Spoon mousse into dessert glasses or ramekin dishes and chill for at least 2 hours or until set. Decorate with chocolate flakes.
Wednesday, January 19, 2011
200g green pea flour
20g rice flour
95g icing sugar
65g roasted almond nibs, finely chopped
Roast the green pea flour and sift into a mixing bowl. Sift in flour, rice flour and icing sugar. Add in finely-chopped almond nibs to mix. Add shortening and mix until mixture turns crumbly.
Knead and lightly press until the dough clings together. Press small portion into a wooden mould. Knock the mould agaisnt a table top to dislodge the biscuit.
Arrange the biscuits on lightly-greased trays and bake in an oven preheated at 140-150 degrees Celsius for 25-30 minutes or until lightly browned on the bottom. Leave the biscuits on the tray for 5-6 minutes before placing them onto wire racks to cool.