150g. good chocolate
5 eggs - separated
approx. 1oz. of butter - (large knob)
10 ml. rum (or orange juice)
35g caster sugar
300 mlk. of double cream
Grated chocolate (or chocolate popping candy!)
1. Melt the chocolate and butter in a bain marie. Stir gently.
2. Once the chocolate and butter have melted, remove from the heat.
3. Add the yolks, one at a time, to the chocolate mixture. Stir together gently, adding the rum/orange juice.
4. Lightly whip the cream
5. Whisk the sugar and egg whites together - to soft peaks.
6. Fold the egg whites into the chocolate mix, then fold in the cream, and pour into individual pots or one large pretty one. Add grated choc.
7. Refrigerate until set.
Lemon Curd Mousse
1 cup of double cream
1/4 cup of sugar
1.1/2 cups of ready made (or home made) lemon curd
Small amount of grated chocolate
1. Whip sugar and cream together until thick and still a little droopy (not stiff)
2. Fold in the lemon curd in batches, so as not to take out too much air. Add the grated chocolate to the top - if fancied.
3. Refigerate for at least 8 hrs.
Mark Sargeant's Lemon & Honeycomb Trifle - link
and a little extra ....................
Cherries with Kirsch
Fresh dark cherries - You wont need to stone or de-stalk them, as you can do this once they are cooked - it's much easier.
Few drops of kirsch
Small amount of sugar (little Maple Syrup too - added after cooking*)
Cream to serve and a little rataffia biscuit.
Cover the cherries with water - to just above the fruit.
Add some sugar - to taste and small amount of cinnamon.
Cook gently (just bubbling) until the cherries are soft.
Strain them - reserving the liquid back in the saucepan. Taste for sweetness*.
De-stalk and stone the cherries and put them into a dish.
Gently boil to reduce the cherry liquid until you have a nice lightly syrupy juice.
Add a little kirsch, and pour over the cherries.
If you have a sterilised jar handy, you can preserve these - keeping them in the fridge. I'm not sure how long they will keep though - as they never last too long!