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!
The 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
No, not that one! I mean Christmas! It is far to early to get excited about it, even if the lights are on in Oxford Street and there are are adverts on the tv constantly. The one thing I have allowed myself to do is get on with the Christmas pudding. The puddings get better with age, so it is well worth making them early.
If you aren’t familiar with Christmas Pudding, it is a steamed suet pudding filled with dried fruit, spices and booze. It’s delicious! I made mine from a Good Housekeeping book that we have, but you can use any tried and tested recipe. I would recommend Delia Smith for example, or any of the ones on the Good Housekeeping website.
I soaked the fruit in rum and brandy overnight, then got on with making the pudding. I made two puddings, so I can send one to my Grandparents. They are steamed in basins lined with muslin for hours so it is worth starting out in the morning. When they are steamed, you wrap them up and keep them somewhere cool to mature until Christmas Day. On the day you steam them again to warm them up.
If you are planning to make a pudding but haven’t yet, never fear! The traditional time to make your pudding is Stir-Up Sunday, which will be 24th November this year.
I’m still looking for apple recipes! Of course I have made buckets of apple sauce, and the usual suspects, apple and blackberry crumble, apple turnovers and pies, but they do get boring. The other day, I was reading this month’s Waitrose magazine and I came across the recipe for these toffee apple puddings. Sticky toffee pudding is one of my favourites so I knew I had to try them.
The recipe is pretty simple, first you make a caramel sauce, which you then put in the bottom of your buttered, sugared pudding basins/ramekins. Then you top this with the apple sponge mixture, cover each pot with foil, and bake in a bain marie.
The verdict: Oh my giddy aunt, these are *amazing*! I could not recommend them enough! Sticky, caramelised, rich, with the sharp taste of apple… I could eat 3 in a row! Just leave a comment if you want the recipe 🙂