Fun and interesting dessert?!


Question: Fun and interesting dessert!?
Looking for something other than the usual ice cream / pudding / cake dessert!. Any suggestions!?Www@FoodAQ@Com


Answers:
japanese desserts!

something completely different and yummy =DWww@FoodAQ@Com

Try this moouse recipe!. Its so nice!!

CHOC-HONEYCOMB MOOUSE

Serves 4
1/2 cup thickened cream
250 g milk chocolate, chopped
1/4 cup sugar
2 teaspoons gelatine
1/2 cup water
2 x 35g chocolate coated honeycomb bars,chopped

1!. Heat cream gently in a small pan
2!. Add chocolate!. Take off heat and stir until it melts
3!. Pour into mixing bowl!. Put aside to cool!.
4!. Mix sugar, gelatine and water in a small pan!. Stir until sugar dissolves
5!. Turn up heat and boil!. Take off heat and pour into mixing bowl
6!. Beat on medium speed 10 mins until thick and fluffy
7!. gently mix chocolate through!. spoon moouse into four dishes!.
8!. put in frige for 30 mins!. Sprinkle honeycomb over and serve!.

Delicious!!

Try these cupcake ones as well!. They are quick and easy and use some powdered food colouring if you want to dye the cupcakes a certain colour!.

PATTY CAKES
Makes about 30

2 cups self-raising flour
3/4 cup sugar
125g soft butter
3 eggs
1/2 milk
1/2 teaspoon vanilla essence

1!. Turn oven to 180 degrees (Celcius) and set out patty cases (30 approx)
2!. Sift flour and sugar into mixing bowl
3!. Add butter, egs, milk and vanilla
4!. Beat it all very fast until smooth
5!. Fill cases until 3/4 full with mixture
6!. Bake for 15 mins or until golden
7!. Cool and ice!.

ICING
3/4 icing sugar
1 teaspoon cocoa or 2-3 drops food colouring
1 tablespoon or butter
A little bit of hot water!.

Combine until smooth!.

CHOCOLATE CUPCAKES

100 g butter
2/3 cup caster sugar
1 teaspoon vanilla essence
2 eggs, lightly beaten
1 cup self raising flour
1/3 cup cocoa
1/2 teaspoon bicarbonate of soda
1/2 cup milk

1!. Preheat ovn to 180 degrees celius or 160 if fan forced!.
2!. Lay out about 30 patty cases!.
3!. Cream butter, sugar and vanilla until light and creamy!. gradually add eggs and mix until combined!.
4!. sift flour, cocoa and bicarbonate of soda!. add to creamed mixture with milk!. stir until just combined!.
5!. spoon in patty cases!. then cook for about 20 mintues or until skewer comes out clean!. cool and then spread tops with chocolate butter cream

Chocolate buter cream
60g unsalted butter, softened
1 1/4 cups icing sugar, sifted
1 tablespoon cocoa, sifted
1 tablespoon milk

Combine all ingredients in a food processor and proces until smooth!.Www@FoodAQ@Com

Presentation is everything in a dessert!. I would do one of two things with spring here and all the great fruit!.

Three thinly sliced pieces of pound or angle cake with fresh berries drizzeled in a nice liquer or sauce!. A smidge of whip topping off to the side!.!.!.!. remember presentation!

A parfait of about the same as above!. Just a bit more neat!.

Worst case!.!.!.!. a few squares of dark chocolate with a nice coffee drink always is a nice finish!.Www@FoodAQ@Com

After-dinner choc-ices

These ice-cream treats are the perfect way to finish dinner!. Or have after lunch!. Or as a snack!. Or anytime really!.!.!.

Ingredients (serves 8)
700ml vanilla ice-cream
200g good-quality dark chocolate
25g milk chocolate
Method
Cover a large, flat baking tray with foil!. Place small scoops of vanilla ice-cream on the tray and freeze until hard!.
Melt chocolates in separate bowls over pans of simmering water!. Once melted, set aside to cool!.
Transfer ice-cream scoops to a wire rack over a baking tray and spoon the dark chocolate over each scoop; it should harden immediately!.
Garnish each with a little of the milk chocolate!. Freeze until firm before serving!.

Hope this will be a help to you ShianneWww@FoodAQ@Com

warm fresh brownies topped with ice cream and chocoalte syrup!.!.!. if you're really want to try something amazing try Deep Fried ice Cream!. they have it at any mexican restaurant but el torito has the best!!! its ice cream fried in some corn flakes with sweet cinammon chips!.!. it sounds bizarre but it is really the best!!Www@FoodAQ@Com

napoleons, carmel catalanas, chocolate mouse!.!.white chocolate i ment heh, halo-halo, amaretto truffles!. cannoliWww@FoodAQ@Com

Green tea / matcha ice cream is good, cream puffs are also an option!.Www@FoodAQ@Com

Here are a few E-Z recipes you might want to try!. Good Luck & enjoy!.

COLA CHICKEN (And more variations of recipe)
4 skinless, boneless chicken breasts
1 cup catsup
1 12oz!. can cola (pepsi, coke, etc!.)

Put chicken in a non-stick pan!.
Mix together catsup and cola, pour over chicken!.
Bring to a boil!. Cover, reduce heat and cook 45 minutes!.
(turning chicken a few times, while cooking!.!.!.to prevent from sticking to pan)
Uncover, turn up the heat and continue to cook until the sauce
becomes thick and adheres to the chicken!.
It turns into the most incredible BBQ sauce!. Yummmm!

You can double the recipe and use more pieces of
chicken!.!.!.!.wings!.!.!.would be ideal!.!.!.add some hot sauce!.!.!.!.presto "Hot Wings"!

I have used Ribs, just as good!.

I tried this recipe with 'meatballs'!.!.!.!.was equally
as good!.!.!.served over rice!.

I found another variation!.!.!.!.!.omit the catsup and add a small jar of Salsa (any variety)!.
I have tried using Salsa (omitting the catsup!.!.!.!.not)!.
You'd think a recipe with only '3' ingredients couldn't be messed up!.!.!.!.wouldn't you!?!?
Well!.!.!.while I was preparing to fix the 'Cola Chicken' recipe
using Salsa!.!.!.!.!.I was also trying to carry on a conversation with my
husband!.!.!.(just proves!.!.!.I can't do two things at once)!.!.!.!.mixed Salsa & Catsup (before I realized I was supposed to leave out the catsup) & Cola!.!.!.!.!.!.!.!.still turned out really tasty (to me)!.!.!.might be a little sweeter than some of you like!.

I fixed chicken wings, (using the above recipe)
but!.!.!.I added the spices from a MILD (I don't care for "HOT") Buffalo Wings packet!.!.!.(the kind you get to bake in the oven)!.!.!.!.!.I thought it was really good!.!.!.!.!.(but you/I can't find a 'bad' way to fix chicken)!.

Finally!.!.!.!.!! I fixed the 'SALSA' chicken!.!.!.!.!.!.that's good , too!.

Another (bright)idea!.!.!.!.!.I thought of trying!.!.!.!.!.!.replace the
catsup with a bottle of Shrimp Cocktail Sauce!.!.!.and add a bag of (pop corn) shrimp!.!.!.!.!.!
Fixed the shrimp with cocktail sauce!.!.!.!.!.!.eh!.!.!.wasn't all that
great!.!.!.was OK!.!.!.probably won't be fixing it again!.

also tried beef stew cuts!.!.!.!.!.!.that was pretty good!.!.!.!.!.I can see
myself making this again!.
Served both over rice!.!.!.!.!.think the stew cuts would have been just as
good over noodles!.

Try little cocktail weiners/sausages…for appetizers!.





CRUNCHY ONION CHICKEN

1 1/3 cups French’s Original French Fried Onions
4 boneless skinless chicken breast halves
1 egg, beaten

LIGHTLY CRUSH:

Onions in a plastic bag!.

DIP:
Chicken in egg

COVER:
With onion crumbs, press firmly to adhere to chicken!.

BAKE:
Preheat oven to 400 degrees!.
Place chicken on lightly greased baking pan!.
Sprinkle with additional onion crumbs, if desired!.
Bake for 20 minutes or until no longer pink in center!.




CHILLI DOG CASSEROLE
1 pkg!. (8) hot dog buns
1 pkg!. (8) hot dogs (use more if you like)
1 can Chilli (15 oz!. without beans, use more if you want)
1 small onion (chopped)
2 cups shredded cheese
mustard


DIRECTIONS: Pre-heat oven 350 degrees
In a 9" x 13" baking pan, break up hot dog buns (bite size) and spread in pan!.
Cut up hot dogs (about 1/2" size) spread over buns!.
Spoon/spred chilli over hot dog/buns!.
Sprinkle onions over all!.
Squirt mustard over entire mixture (don't spread!.!.!.just make a few lines both ways across mixture)
Cover with shredded cheese!.
Bake until cheese is melted and bubbly!.
(Hint: If using extra hot dogs & chilli, don't add extra buns!.)

"Canned Soup"!.
(My Way!)
Whatever cans of veggies I have, that I like, in cabinet it goes in the pot!.!.!.!.!.along with all the juices in the cans!.
Cook on stove top or Crock pot!.
Enjoy!

Canned:
corn
peas
carrots
gr!.beans (any variety)
lima beans
wax beans
tomato (any variety)
potatoes (whole or sliced!.!.!.or both whatever you like)

You get the idea!.!.!.!.lol!.

also add a package of shredded cabbage (cole slaw mix)!.

You can even add a package of onion soup mix!.

If it gets to dry and needs more liquids!.!.!.!.add tomato juice!.!.!.V-8!.!.!.etc!.


(I’ve not made this one yet)
EASY BEEF STROGANOFF

Ingredients:

3/4 lb lean ground beef
1 jar Heinz HomeStyle Savory Beef Gravy (12 oz Jar)
1 can mushrooms, drained (7 oz can)
1/2 cup sour cream
4-6 cups hot cooked noodles
salt & pepper, to taste

Instructions:

In a medium skillet, cook ground beef over medium heat until browned and thoroughly cooked!. Carefully drain liquids and return to stovetop!. Stir in Gravy and mushrooms, and bring to a simmer, stirring occasionally!. Remove from heat and stir in sour cream, until thoroughly combined!. Add salt and pepper, to taste, and serve immediately over hot noodles!.

Preparation Time: 1-15 minutes
Cook Time: 25+ minutes


(I’ve not made this yet, either…!.just received it!.)
"Corny Beanie Weenies!."
(from a country preacher in Mississippi…wife & 2 teenage sons)

Mix one can of good baked beans
We use a good sized can of beans (14-16 ounces, I think) and
get a kind that we like (maybe with brown sugar, onion, and bacon)!.
There are several kinds of good baked beans!.

and a package of Oscar Meier Weiners (all sliced up)!.

with a can of whole kernel corn (drained)

Any way, heat up these three ingredients, and serve with brown bread
(maybe toasted !?) and a glass of milk!.

It doesn't get any easier than this, and is suprisingly good!

P!.S…!.!.Might put ingredients ina casserole dish and top with corn muffin mix!.



POT ROAST
Your choice of beef (to fit crock-pot)
1 pkg!. dry Ranch dressing mix
1 pkg!. dry Italian dressing mix
1 pkg!. dry Brown Gravy mix
1 cup water
Put beef in pot!.
Mix together all the dry mixes…!.then add water …pour over meat and cover & cook on high 4-6 hours!.
Until meat is tender!.
The first time I mad it I didn’t have the Italian Dressing mix…!.so I added a pkg!. of Onion Soup Mix…!.I have to say I liked that better!.
If you use more water you might want to add more Brown Gravy mix…!.to make a thicker sauce!. Was gonna add
potatoes and carrots…but never got around to it!.


HASH BROWN CASSEROLE

2 lbs!. frozen shredded hash brown potatoes (thawed)
1 bunch green onions, chopped
sweet pepper chopped (red – green – yellow – orange – or a mixture of all)
1 lb!. Sausage, cooked until pink disappears, crumbled
1 cup ham cubes
4 slices crisp bacon, crumbled
1 small can sliced mushrooms
1 small can sliced black olives
2 – 8oz!. packages of shredded cheese
? cup milk
12 eggs beaten
Tabasco (optional)
sour cream & salsa (optional)

Grease a 9 x 13 baking pan, wipe excess with paper towel!.
Spread potatoes on bottom (cand be lightly browned in a skillet first if desired)
Sprinkle sausage over potatoes…then
Peppers…
Mushrooms…
Ham!.!.
Onions (reserve about ? cup)
Mix eggs & milk together……!.I added about 2 TBLS!. Tabasco…more to your taste… pour slowly over all!.
Cover with shredded cheese…!.then sprinkle over all
Remaining onions…
Olives…
Bacon…
Cover and refrigerate overnight!.
Uncover and bake at 375 degrees for 35 – 45 minutes…until browned and cheese is melted!.
Serve with sour cream and/or salsa!.




OLD SETTLER’S BEANS
INGREDIENTS:
1/2 lb!. ground beef
1/2 lb!. bacon
1 chopped onion
Brown in skillet and drain excess grease!.

ADD:
16 oz!. can Red Kidney Beans (drained)
24 oz!. can Pork & Beans (drained)
1/2 cup white sugar
1/2 cup dark brown sugar
1/4 cup Catsup
2 TBLS!. Molasses
1/2 tsp!. dry mustard

Mix Thoroughly !
Cook in a crock pot until!.!.!.hot!.!.!.hot!.!.!.hot!


MARINATED VEGGIE SALAD
1 lb!. can French style green beans
1 lb!. can small peas
1 lb!. can white corn
1 - 4oz!. jar pimento (chopped)
1 cup shopped onion
1 cup chopped celery
1 cup chopped green pepper
1 cup sugar (I used artificial sweetener)
2/3 cup vinegar (I used red wine vinegar)
1/2 cup cooking oil
1 tsp!. salt
1 tsp!. pepper

1!.)Pour green beans, peas, corn & pimento in a colander to drain over a
large bowl!. Discard 1 1/2 cups of liquid!.
2!.)Put veggies in a large bowl and fold in onions, celery and green
peppers!.
3!.)Mix together thoroughly the remaining ingredients and toss with
veggies!.
4!.)Cover and let sit over night in refrigerator!. (The longer it marinates the better!.)

Desserts/Snacks


POUND CAKE

Combine:
2 sticks butter
1 2/3 cup sugar

Beat in:
5 eggs (1 at a time)

Add:
2 cups sifted flour
1 teaspoon vanilla
1 teaspoon rum extract

Mix thoroughly and bake 1 hour at 325 degrees!.



E-Z Candy
(All recipes are mixed the same!.)

Melt ingredients, seperately in microwave until runny!.
Mix together and pour into serving dish!.
Chill until firm, cut & serve!.

Chocolate Fudge:
16 oz!. container of Fudge Frosting
1 bag of Chocolate Chips (any flavor you like)

Peanut Butter Fudge #1:
1 small jar Peanut Butter (18 oz!.)
2 bags of Peanut Butter Chips

Peanut Butter Fudge #2:
1 small jar Peanut Butter (18oz!.)
16 oz!. container of White Frosting

Marshmallow Nougat:
1 small jr Marshmallow Creme
1 bag White Chocolate Chips
1 tsp!. Almond Flavoring
1 small bag Chopped Nuts

(I've made this without the flavoring & nuts!.!.!.!.I want to try
rolling
into balls and dipping in a chocolate coating!.!.!.!.sounds good to
me!.)

I've doubled all the above recipes!. The Marshmallow Nougat
recipe!.!.!.doubled and added a container of white frosting (had an
extra one!.!.!.!.so thought!.!.!.!.why not!)

I use a double boiler!.!.(prefer the double
boiler)!.!.!.add chips in first !.!.!.then rest of
ingredients!.!.!.!.!.saving
nuts and flavorings for last!.


Kreamy Kool-Aid Pie

1-(6 g) package un sweetened Kool-Aid powdered drink mix
1-(14 oz!.)can sweetened condensed milk
1-(8 oz)container Cool Whip frozen whipped topping, thawed!.
1-(Www@FoodAQ@Com

Poached Pears with Risotto

INGREDIENTS:

1 1/2 tablespoons butter
1/2 cup Arborio rice
2 1/2 cups hot milk
3 tablespoons chopped dark chocolate
2 tablespoons white sugar

3/4 cup water
2 tablespoons white sugar
1 cinnamon stick
2 pears, peeled, quartered and cored


DIRECTIONS:

Melt the butter in a saucepan over medium heat and stir in the rice!. Cook the rice until it turns translucent, and begins to toast, about 3 minutes!. Stir in 1/3 of the hot milk until it has been absorbed by the rice, about 5 minutes!. Pour in half of the remaining milk, and stir until absorbed before stirring in the remaining milk!. Stirring in the milk should take 15 to 25 minutes total, and the rice should be mostly soft with just a little firmness in the center!. Add the chocolate and 2 tablespoons of sugar, and stir 5 minutes more!.

Meanwhile, bring the water, 2 tablespoons of sugar, and cinnamon stick to a simmer in a saucepan over medium-high heat!. Add the pears, return to a simmer, then reduce the heat to medium, and continue simmering uncovered until the pears are tender, about 10 minutes!.

Spoon the risotto into serving bowls and place pears on top!.

************************

Kheer

Serves 4
Cooking Time 25 minutes

Ingredients
3 - 4 cups of whole milk, diluted with 1 - 2 cups of water (The proportion of water will determine the thickness of the Kheer!.)
1 cup rice (it is best to use an Indian variety like basmati rice)
1 cup condensed milk
1/2 cup sugar
1 tablespoon raisins
1 tablespoon of dry roasted cashew nut pieces!. (Cashew nuts can be substituted with almonds or pistachio)
1 teaspoon finely powdered elaichi (cardamom) seeds

Method
- Boil the rice in the milk on a medium flame until the rice is cooked!.

- Make sure you stir frequently; otherwise your milk may burn at the bottom of the vessel!.

- Add the condensed milk, sugar, raisins, and nuts!. Stir till the sugar dissolves and the mixture thickens!.

- Add the cardamom and serve hot!.

Smart Tips
- Give your Kheer a flavor of the East by sprinkling a few strands of saffron over it!. You could also add slivered almonds and pistachios!.

- If you do not want to slave in the kitchen, use cooked rice leftover from the previous meal!. Make sure that your cooked rice did not have any salt in it!.

- You can serve Kheer either piping hot or cold!. Cold Kheer tastes divine with shavings of almonds and pistachios!.

- If you are counting the calories, you can replace milk with a non-dairy product!. Use sugar-free supplements instead of sugar and you have an instant low-cal dessert!.

- Alternative natural sweeteners are honey and rice syrup!.

***********************

Carrot Pudding

Serves: 4
Cooking time (approx!.): 19 minutes
Style: North Indian Vegetarian

200 grams (about 8 oz!.) carrots grated
1 cup(s)milk
2 tablespoon(s) condensed milk
2 tablespoon(s) fresh cream
4 tablespoons fine sugar
2 tablespoon(s) ghee (clarified butter)
a little cardamom powder, and chopped nuts (like almonds and raisins)!.


Heat ghee (clarified butter) on medium level in a pan till hot!.

Add grated carrots and mix well!. Fry the carrots for about 10 minutes or till they are cooked!.

Mix milk, sugar and condensed milk (replace condensed milk with 4 tablespoons khoya, if available)!. Add to carrots and keep on low heat uncovered for about 7 minutes, stirring periodically!.

Dot with fresh cream!. Sprinkle cardamom powder and chopped nuts!. Keep on low heat for about 2 minute(s)!.

Serve hot or cold!.Www@FoodAQ@Com

Chocolate bread and butter pudding

Serves 6

Preparation time overnight

Cooking time 30 mins to 1 hour

Ingredients
9 slices, each 5mm/?in thick, good-quality white bread, one day old, taken from a
large loaf
150g/5oz dark chocolate (75 per cent cocoa solids)
75g/3oz butter
425ml/15fl oz whipping cream
4 tbsp dark rum
110g/4oz caster sugar
good pinch cinnamon
3 eggs
To serve:
double cream, well chilled


You will also need a shallow ovenproof dish 18x23cm/7x9in base by 5cm/2in deep, lightly buttered!.



Method
Begin by removing the crusts from the slices of bread, which should leave you with nine pieces about 10cm/4in square!. So now cut each slice into four triangles!. Next, place the chocolate, whipping cream, rum, sugar, butter and cinnamon in a bowl set over a saucepan of barely simmering water, being careful not to let the bowl touch the water, then wait until the butter and chocolate have melted and the sugar has completely dissolved!. Next, remove the bowl from the heat and give it a really good stir to amalgamate all the ingredients!.

Now in a separate bowl, whisk the eggs and then pour the chocolate mixture over them and whisk again very thoroughly to blend them together!.

Then spoon about a 1cm/?in layer of the chocolate mixture into the base of the dish and arrange half the bread triangles over the chocolate in overlapping rows!. Now, pour half the remaining chocolate mixture all over the bread as evenly as possible, then arrange the rest of the triangles over that, finishing off with a layer of chocolate!. Use a fork to press the bread gently down so that it gets covered very evenly with the liquid as it cools!.

Cover the dish with clingfilm and allow to stand at room temperature for 2 hours before transferring it to the fridge for a minimum of 24 (but preferably 48) hours before cooking!.

When you're ready to cook the pudding, preheat the oven to 180C/350F/Gas 4!. Remove the clingfilm and bake in the oven on a high shelf for 30-35 minutes, by which time the top will be crunchy and the inside soft and squidgy!. Leave it to stand for 10 minutes before serving with well-chilled double cream poured over


Traditional English trifle

Serves 8


Preparation time over 2 hours

Cooking time 30 mins to 1 hour

Ingredients
For the madeira cake
85g/3oz butter, at room temperature
85g/3oz caster sugar
2 medium eggs
125g/4? oz self-raising flour
3 tbsp full-cream milk
? lemon, finely grated zest only
For the topping
330ml/10 fl oz full cream milk
750ml/1? pints double cream
6 large egg yolks
1 rounded tbsp cornflour
4 tbsp caster sugar
4 tbsp good-quality raspberry jam
6 tbsp Oloroso (sweet) sherry



Method
1!. Preheat the oven to 180C/350F/Gas 4!. Grease a 450g/1 lb loaf tin, line the base with greaseproof paper and grease the paper!.
2!. Cream the butter and sugar together in a bowl until pale and fluffy!. Beat in the eggs one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the mixture curdling!.
3!. Sift over the flour and gently fold it in, with enough milk to give a mixture that falls reluctantly from the spoon!. Fold in the lemon zest!.
4!. Spoon the mixture into the prepared tin, level the top and bake for 30-45 minutes until a skewer inserted in the centre comes out clean!.
5!. Cool in the tin for ten minutes then turn out on to a wire rack and leave to cool completely!. The cake can be made up to four days in advance and kept tightly wrapped in clingfilm!.
6!. For the custard, bring the milk and 300ml/10fl oz of the cream to the boil in a non-stick pan!. Beat the egg yolks, cornflour and sugar together in a bowl, then gradually whisk in the hot milk and cream!.
7!. Return the mixture to the pan and cook over a low heat, stirring constantly, for about ten minutes, until the mixture has thickened enough to coat the back of a spoon!. Take care not to let it boil as it will curdle!.
8!. Transfer the custard to a bowl and leave to cool!.
9!. Cut the madeira cake into slices one centimetre (half an inch) thick and arrange a single layer over the base of the bowl!. Spread the layer with two tablespoons of raspberry jam and lay another layer of cake on top (you might not need to use all the cake)!.
10!. Spread the second layer with another two tablespoons of raspberry jam and sprinkle over the sherry!.
11!. Pour the custard over the cake, cover with clingfilm and chill for at least three hours!.
12!. Whip the remaining cream into soft peaks!. Uncover the trifle, spoon over the cream and return it to the fridge until you are ready to serve!.



Mango and orange mousse with baked bitter chocolate mousse


Serves 4



Preparation time 1-2 hours

Cooking time less than 10 mins

Ingredients
For the mango and orange mousse:
1 medium ripe mango
? medium orange
50g/1?oz sugar
6 tbsp water
300ml/10fl oz/?pt double cream
2 leaves gelatine
For the baked bitter chocolate mousse:
75g/2?oz bitter chocolate
15g/?oz unsalted butter
15g/?oz caster sugar
2 egg whites
pinch salt
?egg yolk
For the sauce:
1 medium mango, finely diced
1 orange, zest only
1? oranges, juice only
2 tsp sugar
To serve:
1 tbsp Cointreau, or other orange liqueur


Method
1!. For the mango and orange mousse: soak the gelatine leaves in cold water!.
2!. In a small saucepan, bring the sugar and water to the boil, add the shredded zest of half an orange, simmer for 3-4 minutes and remove from the heat!. Add the gelatine, which will dissolve immediately!. Remove the poached zest and reserve for decoration!.
3!. Peel and coarsely dice the mango and place in a liquidiser with the juice and zest of half orange!. Reduce to a purée!.
4!. Place the cream in a large bowl and whisk to ribbon stage!.
5!. Add the syrup/gelatine and whisk in!.
6!. With a metal spoon, beat in the mango purée!. Spoon into metal rings on a tray and place in a freezer for 1 hour 20 minutes, or until set!.
7!. For the baked bitter chocolate mousse: preheat the oven to 200C/400F/Gas6!.
8 Place the chocolate pieces and butter in a bowl over a pan of simmering water until melted!. Beat in half an egg yolk!.
9!. Place 2 egg whites and the sugar in a large bowl with a pinch of salt and whisk to stiff peaks!.
10!. With a metal spoon fold in the chocolate mixture and when incorporated spread across a baking tray lined with buttered silicone paper!.
11!. Transfer to the oven for 6-8 minutes!. Remove and cool
12!. For the mango sauce: thinly slice the mango and finely dice it!. Place in a bowl!.
13!. Place the finely chopped zest of the orange together with the juice of 1? oranges into a small saucepan with 2 tsp sugar!. Boil until reduced to 1 tbsp!. Pour over the diced mango and reserve!.
14!. To assemble: cut discs of cooled chocolate mousse to the same size as the mousse ring!. Soak with a drizzle of orange liqueur!.
15!. Place a disc of chocolate mousse in the centre of a plate, run a knife around the mango mousse and place on top!. Top with a further disc of chocolate mousse and a few strands of the poached zest!.
16!. Surround with about 5 tsps of the mango dice in syrup and serve!.Www@FoodAQ@Com





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