Below is proof - purple carrots on the outside, orange carrots on the inside!
- Posted using BlogPress from my iPhone
Monday 18 October 2010
More purple carrots
This weekend, we went purple carrot crazy, and harvested them all before the frosts.
Below is proof - purple carrots on the outside, orange carrots on the inside!
- Posted using BlogPress from my iPhone
Below is proof - purple carrots on the outside, orange carrots on the inside!
- Posted using BlogPress from my iPhone
Sunday 10 October 2010
Mousse au Chocolat
Chocolate Mousse has been on my 'To Cook' list for a long time. I read somewhere that everyone should have a chocolate mousse recipe in their repetoire, but I hadn't had a suitable occasion to make one, and I wasn't about to spend a fortune on good chocolate and ages separating eggs for nothing special.
However, this weekend, we were invited to Sunday lunch with my sister and brother in law, who love good food, and Tim volunteered me to make a dessert. This was my opportunity.
The recipe I followed was very simple, following Raymond Blanc:
Mousse au Chocolat
225g Dark Chocolate
8 egg whites
25g caster sugar
Melt the chocolate over a saucepan of boiling water.
Whisk the egg whites until soft peaks. Fold in the sugar.
Fold a third of the egg whites into the chocolate to loosen the mixture. Then fold the chocolate mixture into the egg whites. Chill for at least 2 hours.
Beware! This mousse is very rich, so you only need a small amount. If I didn't have to transport it, I would have served it in tiny bowls or espresso cups. As we had to take it in the car, I served it in a big white bowl and it was delicious, even if I do have a slight anxiety about eating raw eggs.
However, this weekend, we were invited to Sunday lunch with my sister and brother in law, who love good food, and Tim volunteered me to make a dessert. This was my opportunity.
The recipe I followed was very simple, following Raymond Blanc:
Mousse au Chocolat
225g Dark Chocolate
8 egg whites
25g caster sugar
Melt the chocolate over a saucepan of boiling water.
Whisk the egg whites until soft peaks. Fold in the sugar.
Fold a third of the egg whites into the chocolate to loosen the mixture. Then fold the chocolate mixture into the egg whites. Chill for at least 2 hours.
Beware! This mousse is very rich, so you only need a small amount. If I didn't have to transport it, I would have served it in tiny bowls or espresso cups. As we had to take it in the car, I served it in a big white bowl and it was delicious, even if I do have a slight anxiety about eating raw eggs.
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