The Kiwi Cook

Illusions and delusions of a foodie from Down Under

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Raspberry & White Chocolate Mousse

August 2, 2015

Raspberry Mousse_site

I love a simple mousse – it’s a light and refreshing way to finish a meal, particularly if the meal is fairly substantial. My favourite desserts are those that pair ‘tart’ with ‘sweet’, so combining raspberries with white chocolate was always going to be a winner.

Thanks to Food to Love.com.au for this lovely recipe. I didn’t adapt it at all, other than to top off the mousses with some white chocolate and raspberry powder shards – they were fun to make and looked delightful; if you want to make them, I’ve included the recipe below.

These pretty-as-a-picture desserts went down a treat with the family – glasses were licked clean (okay, mostly by the dog) – and everyone commented on how light and refreshing they were.

mousse2-2b


RASPBERRY & WHITE CHOCOLATE MOUSSE

Serves 8 

Ingredients: (This recipe uses metric measurements; click here for Unit Converter)

  • 300g frozen raspberries
  • 2 tbsp lime juice
  • 2 tsp gelatine powder
  • 1/4 cup just-boiled water
  • 2 cups thickened or heavy cream* (see note below)
  • 200g white chocolate
  • egg-whites
  • 2 tbsp sugar
  • Optional: Extra whipped cream (you might like to add a tablespoon of icing sugar to sweeten it) and white chocolate & raspberry powder shards (see recipe below)

Method:

  1. Allow the frozen berries to thaw (this is important so that the mixture isn’t too cold when the gelatine is added later).
  2. In a food processor, puree berries with lime juice until smooth. Strain through a fine sieve to remove seeds.
  3. In a small bowl, dissolve gelatine by sprinkling over water and whisking vigorously with a fork (this can take a good minute). Allow to cool a little, but don’t allow it to set.
  4. In a small saucepan, bring a third of a cup of the cream to a simmer. Add chocolate – leave to melt for a minute, then stir until smooth. Remove from heat and whisk in berry puree and gelatine mixture (NB: the gelatine needs to be the same temperature as the mixture it’s going into, otherwise you’ll end up with jelly lumps). Put aside.
  5. In a medium bowl, using an electric mixer, beat egg-whites until soft peaks form. Beat in sugar until thick and glossy.
  6. In a separate bowl, whip remaining cream to soft peaks.
  7. Fold whipped cream into raspberry mixture, then gently fold in the whipped egg whites, trying not to deflate the mixture.
  8. Spoon evenly among eight 3/4-cup serving glasses. Chill at least 2 hours or overnight. Take out of fridge for about 20 minutes to half an hour before serving. Decorate with piped whipped cream and white chocolate & raspberry powder shards (see recipe below). Otherwise, decorate with fresh berries and grated white chocolate.

*Note: I personally think the cream component could be reduced down to one cup – having less cream would intensify the raspberry flavour. You’ll probably find the serving size decreases to 6.


WHITE CHOCOLATE & RASPBERRY POWDER SHARDS

Ingredients:

  • 50g white chocolate
  • Raspberry powder

Method:

  1. Place a sheet of baking paper over top of a small baking sheet and put aside.
  2. Melt white chocolate over low heat in a double boiler.
  3. Pour chocolate onto the baking paper and spread thinly into a rectangular shape using an off-set spatula. Sprinkle raspberry powder over top of the chocolate immediately.
  4. Put the sheet with chocolate into the freezer for a short while to begin to harden. Take out and cut into shards using a sharp knife (if the chocolate is too hard the chocolate will splinter), then place back in the freezer until serving time.

Food Photography Info: Canon 550D (EOS Rebel T2i); Sigma 30mm 1.4 DC ‘Art’ lens / Continuous Fluorescent Lighting Softbox

Yafawi Sfeeha (with sweet walnut filling)

July 30, 2015

Yafawi Sfeeha_site

The July Daring Bakers’ Challenge was brought to us by Manal from Manal’s Bites. She introduced us to an authentic Palestinian dish from Jaffa that is served as a main meal along with a bowl of soup or a salad. The ‘Yafawi Sfeeha’ or also known as ‘Milwayeh’ which means ‘twisted’, is crispy yet tender and full of flavour.

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Caprese Salad with Balsamic Reduction

July 27, 2015

Caprese salad_site

I’ve said it before; I’ll say it again… The Italians know how to do ‘simple’ really well, i.e. they know when to stop. And, so it is with this Caprese Salad, with its Italian flag colours of red, white and green.

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White Chocolate Custard, Raspberry Compote & Macadamia Crumb

July 24, 2015

Griwech

July 20, 2015

Raw Chocolate Sauce

July 9, 2015

Raw Chocolate Sauce_site

Queue the bells, whistles and bag-pipes! This chocolate sauce is good. It’s beyond good! It’s so ridiculously good that it deserves a post all of its own! And guess what… it’s pretty darn close to being healthy for you.Yep, that’s right folks. Nothing but raw, unprocessed ingredients right here, yet delivering a far more authentically chocolate sauce than any I’ve ever tasted!

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Raw Chocolate Almond Balls

July 6, 2015

Raw Chocolate Almond Balls_site

I’ve gotten a bit off track with the old diet lately – been tempted by a few too many treats – and I’m feeling it. So, I’ve given myself a good talking to and gotten back into a more sensible eating regime. Knowing, however, that my sweet tooth tends to get the better of me (particularly when I’m stressed), I thought I’d whip up a batch of something sweet, but healthy, to get me through the rough spots.

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