CHOCO­LATE CHERRY MOUSSE WITH CHERRY PIS­TA­CHIO AND WHITE CHOCO­LATE BIS­COTTI

Cheshire Life - - Good Taste -

Serves 4

In­gre­di­ents

For the mousse

170g choco­late (54% co­coa solids); 90ml whole milk;

75g egg whites; 200g dou­ble cream; lemon juice to de­grease bowl

For the cherry com­pôte 250g de­frosted frozen cher­ries; 75g caster sugar; 1tsp lemon juice

For the cherry pis­ta­chio and white choc bis­cotti (Makes ap­prox. 24)

120g plain flour; 3/4tsp bak­ing pow­der; 85g golden caster sugar; 1 large egg, lightly beaten; 50g white choco­late chips; 60g dried cher­ries;

20g blanched al­monds, chopped and lightly toasted; 20g pis­ta­chios, chopped and lightly toasted

To serve

50g whipped cream

Method

For the cherry com­pôte, com­bine the cher­ries, caster sugar and lemon juice in a medium saucepan. Place on low heat, stir un­til the sugar dis­solves, in­crease the heat and bring to the boil. Sim­mer for 15-20 min­utes or un­til vis­i­bly re­duced. Trans­fer to a bowl, al­low to cool and di­vide equally into 4 tum­blers.

For the mousse, put the choco­late into a bowl and place over a pan of sim­mer­ing wa­ter. Stir oc­ca­sion­ally un­til melted. Re­move from the heat and al­low to cool slightly. Whisk in the milk. In a sep­a­rate bowl, wiped around with lemon juice, whisk egg whites to stiff peaks. Fold egg whites through the choco­late mix­ture in two stages.

In an­other bowl, whisk cream to soft, floppy peaks, fold through the choco­late/egg white mix­ture in 3 stages. Once fully in­cor­po­rated, di­vide evenly into tum­blers, on top of the com­pôte. Some in re­serve? Baker’s treat! Re­frig­er­ate for ap­prox. 3 hours be­fore serv­ing.

For the bis­cotti, pre­heat oven to 180C/160C fan, line a bak­ing sheet with bak­ing pa­per. Com­bine the flour, bak­ing pow­der and sugar in a large bowl, mix well. Add the beaten egg, mix un­til it starts to clump, then knead to form a co­her­ent dough – the mix­ture may seem dry, keep knead­ing un­til it all comes to­gether. Add cher­ries, nuts and white choco­late and work them into the dough un­til in­cor­po­rated and evenly dis­trib­uted.

On a lightly floured sur­face, roll the dough into a sausage shape ap­prox. 30cm long. Trans­fer to bak­ing sheet and bake for 25-30 mins, or un­til lightly golden.

Line an­other bak­ing sheet with bak­ing pa­per. Once baked, trans­fer the bis­cotti to a cool­ing rack un­til cool enough to han­dle. Us­ing a sharp bread knife, cut into ap­prox. 5mm slices. Trans­fer back onto bak­ing sheets, ly­ing them flat and evenly dis­trib­uted.

Re­turn to the oven and bake again for 10-15 min­utes on each side un­til dry and golden. Once baked, re­move from the oven, cool on a wire rack.

Once the mousse is set and the bis­cotti cooled, whip cream to medium peaks and pipe or spoon on top of the mousses.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.