White Chocolate Mousse

I came up with this recipe back in October, when I made dessert for a dinner at my friend’s house. My friends have been asking for the recipe ever since, but I wanted to try it again before I shared it, to nail down the quantities. For the dinner party, I used the mousse to fill a tart with dark chocolate pastry, and when I did get around to trying it again, it was to fill my cake commission. I tested that before I made the real cake too, so I am pretty confident that this recipe works!

IMG_3752The pastry case I made using a recipe from Nigella’s How To Be A Domestic Goddess. I don’t like raspberries very much, but even I have to admit this mousse goes very well with them! I topped the tart with late home-grown ones, hence the small number!

White Chocolate Mousse

makes enough to fill a 20cm tart + extra (I put the extra in ramekins and ate it chilled)

  • 200g good-quality white chocolate
  • 2 sheets gelatine*
  • 120ml whipping cream, liquid
  • 250ml whipping cream, whipped

Heat the 120ml cream in a small pan over a medium heat until almost simmering. Soak the gelatine in cold water, then turn off the heat and whisk the gelatine into the cream until dissolved.

Break the chocolate into small pieces and place in a heatproof bowl. Pour over the hot cream and beat until the chocolate is melted. Leave to cool to room temperature.

Whip the remaining cream, then fold into the cooled chocolate mixture. Pour the mousse into bowls or your tart case, then chill in the fridge.

 

* I suspect that different gelatine brands might be different sizes and set different amounts of liquid, so just in case, I used Dr Oetker Fine Leaf Gelatine

Pizza!

Confidence buoyed by the success of my sweet rolls this year I have decided to work on baking with yeast. Hopefully with practice I can improve and understand how yeast works!

A little while ago we decided to clear out the cupboards, and what better way to use up half-empty jars of olives and aging saucisson than pizza?!

I used a recipe from Jamie Oliver, which can be found here. It turned out really well! We had a small pizza each, I made mine half pepperoni, half mushroom. The crust was thin and crispy, and tasty!

If you want some topping inspiration, here are some of the toppings we used

mozzerella
olives
chilli
pepperoni
sardines
garlic mushrooms
pesto
marinated artichokes
sundried tomatoes

Cheat’s Tatin

Apples, apples, apples. We are drowning in apples and have been for weeks.  We have 5 large trees, and while the eating apples have finished, the cooking apples have taken their place.  It’s impossible to use them all, but I am trying to do my best to cook as many as possible. The exact varieties are a mystery, particularly as one of the trees is a so-called “family tree”, with more than one type grafted on to the trunk.  What I do know is that they are really delicious!

One way I’ve found to use them up is a cheeky take on a tarte tatin, without the hassle and mess of making caramel.  It also uses ready made puff pastry, as, let’s face it, there isn’t always time to make pastry, and shop-bought tastes just as nice in dishes like this.

Cheat’s Tatin

Ingredients

2 large cooking apples
75g soft brown sugar
25g butter
250g puff pastry
1 egg

Equipment

20cm Oven-proof skillet
Rolling pin

To start, preheat your oven to 200C/390F.  Sprinkle the sugar evenly over the bottom of the skillet then cut the butter up into small pieces and dot over the sugar.

Peel and core the apples, then cut into 1cm-thick slices and arrange on top of the butter and sugar. Remember this will be the top of the tarte, so if you want a nice pattern, make sure to do that facing the bottom of the pan.

Roll out the pastry to 4-5mm thick and lay over the top of the apples, then cut to fit the pan. Make a slit in the middle of the pastry then brush with beaten egg.

Bake the tarte for 15-20 mins, or until the pastry is puffed and golden and there is caramel bubbling up around the edges of the pastry. Take out of the oven – don’t forget the handle will be hot – and leave to cool for around 5 minutes before turning out onto a plate. Serve with cream.

Bon appetit!