Archive for June, 2007

Friday Freebie

WHITE CHOCOLATE MOUSSE with BLACKBERRIES
½ cup milk, 4 large egg yolks, 3 tblspns castor sugar, 250 grams white chocolate chopped, 2 tblspns Cointreau, Grand Marnier or other orange liqueur, 1 cup chilled whipped cream, 2 cups fresh blackberries, 4 small fresh mint sprigs, rolled wafer biscuits (optional)

Whisk milk, egg yolks and 2 tablespoons castor sugar in small metal bowl to blend. Set bowl over saucepan of simmering water. Whisk constantly until mixture thickens and thermometer registers 160°F, about 4 minutes. Remove from over water. Add white chocolate; whisk until melted and smooth. Refrigerate mixture until cool but not set, stirring occasionally, about 1 hour. Mix in 1 tablespoon liqueur. Beat cream in large bowl to stiff peaks. Fold in white chocolate mixture. Puree ¾ cup blackberries with remaining 1 tablespoon castor sugar in processor. Strain into small bowl, pressing on solids. Mix in 2 cups blackberries and remaining 1 tablespoon liqueur. Spoon blackberry mixture into 4 coupe dishes or balloon-shaped wineglasses. Gently spoon mousse over. Cover and refrigerate until mousse is softly set, about 3 hours. Top mousse with remaining blackberries. Garnish with mint sprigs. Serve with biscuits, if desired. Serves 4.

This is a sample from my new book Blackberries book 1 soon to be released. see my web page http://www.roslyndeakincookbooks.com for order forms and new releases.

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Friday freebie

PEACH ICE-CREAM                                                                                                                           

2 cups peaches stoned and finely chopped, 1¼ cups castor sugar, juice of ½ lemon, 2 eggs, 2 cups cream, 1 cup milkCombine peaches, ½ cup castor sugar and lemon juice in a bowl.  Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes.  Remove the peaches from the refrigerator and drain the juice into another bowl.  Return the peaches to the refrigerator.  Whisk the eggs in a mixing bowl until light and fluffy for 1-2 minutes.  Whisk in the remaining ¾ cup castor sugar, a little at a time, then continue whisking until completely blended for about 1 minute more.  Pour in the cream and milk and whisk to blend.  Add the peach juice and blend.  Transfer the mixture to an ice-cream machine.  After 2 minutes add the peaches and continue. Enjoy this tasty treat!!!!

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Friday Freebie

CHOKO QUICHE                                                                                                                     

2 chokoes, peeled, seeded and grated, 1 cup cheese grated, 1 cup milk, 1 cup wholemeal s.r. flour, 5 eggs beaten, 1 large onion chopped, 4 bacon rashers chopped, salt, pepper

Topping ¼ cup Parmesan cheese shredded, ¼ tspn paprika, salad to serve

Preheat the oven to a moderate 180C.  Lightly grease a deep 25cm quiche dish with butter or oil.  Place all chokoes, cheese, milk, wholemeal s.r. flour, eggs beaten, onion chopped, bacon pieces, salt and pepper and mix well.   Spoon into prepared quiche dish.  Sprinkle with topping.  Bake in preheated oven for 1 hour or until cooked.  Serve warm or cold with a salad of your choice.

Topping: Mix Parmesan cheese and paprika, salad to serve

Enjoy and don’t forget to visit my web page

http://www.roslyndeakincookbooks.com/

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