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Strain into a bowl, and chill till mixture begins to thicken.
Whisk 500ml of cream with the ¼ cup caster sugar till stiff. In a separate bowl, beat the egg
whites with a pinch of salt till stiff peaks form. Fold both into the chocolate mixture, then pour
into prepared individual moulds or one large mould, and chill till firm. Turn out, and garnish with
a little whipped cream and violets and/or rose petals.
WICKEDLY WONDERFUL HOT CHOCOLATE
•
90g high quality dark chocolate
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1 tbsp caster sugar (or to taste)
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1 vanilla pod, split lengthwise
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300 ml whole milk
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100ml whipping cream, whipped
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freshly grated chocolate or cocoa
Break the chocolate into a pan, add the sugar, vanilla bean and milk, and heat gently, stirring
constantly, till the chocolate has melted and dissolved into the milk. Remove the vanilla pod.
Gradually bring to the boil, whisking constantly with a balloon whisk, till smooth and frothy.
Pour into warmed mugs, top with the whipped cream, and sprinkle with grated chocolate or
cocoa.
VANILLA ICE CREAM
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775g white sugar
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6 tbsp water
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3 free range egg yolks
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400 ml cream
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1 tsp vanilla essence
Put the sugar and water in a pan and cook over low heat till the sugar dissolves.
Beat the egg yolks in a bowl till creamy.
Bring the syrup to the boil and boil rapidly for about 15 minutes or till a little syrup forms a
thread when pulled up with a fork, then remove immediately from the heat.
Pour the syrup very gradually into the egg yolks, beating constantly, till the mixture thickens and
becomes mousse-like. Stir in the vanilla essence and let the mixture cool. Whisk the cream till
stiff, fold into the egg mixture, then transfer to an ice cream machine. Alternatively, pour into a
freezer tray, freeze for 2 hours, beat again, return to the freezer for 2 hours, and beat again.
To make a rum & raisin version, soak 125g chopped raisins in 3 tbsp of rum for 4 hours, till soft
and juicy, then add to the egg mixture just before adding the cream.
CORN FRITTERS WITH CHILLI ON WILD ROCKET
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1 cup self raising flour
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pinch sea salt
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½ cup milk
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2 free-range eggs
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2 cups sweetcorn (drained)
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1 small red onion, peeled and diced
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1 red chilli, seeded and shredded
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1 tbsp shredded basil
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1 tbsp chopped parsley
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wild rocket leaves
Sift the flour and salt into a bowl, make a well in the centre, add the milk and eggs, then whisk till
the batter is smooth. Add the corn, onion, chilli, basil and parsley, and mix well.
Heat a little oil in a frypan over a low to medium heat, then slide spoonfuls of the batter mixture
into the hot oil, and cook on both sides till golden brown. Serve on wild rocket leaves.
5
SERVES 2
SERVES 4
SERVES 4
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