Connect with us

SunKitchen

HIGH CLASS DESSERTS

Faith Faith

Published

on

Making the perfect chocolate mousse is all about ingredients and preparation. There are only three ingredients, so they should be fresh and high-quality. Have your bowl and whisk for the egg whites immaculately clean and your cream very cold. If you’ve done these things, you’ll end up with a rich and perfectly whipped mousse that can win marks out of any chocolate pudding.

VANILLA WHITE CHOCOLATE MOUSSE
*100g white chocolate, coarsely chopped
*4 sheets gelatine
*2 medium eggs, separated
*1 vanilla pod, split lengthways and seeds scraped out
*1 heaped tablespoons caster sugar
*200 g whipping cream
*400 ml bottled elderberry juice
*1 heaped tablespoons corn flour
*Mint sprigs or sprigs of lemon balm for decorating

METHOD
1. Melt the chocolate in a bowl over hot water.
Soak the gelatin in cold water.
2. Whisk the egg yolks, vanilla seeds and sugar until it thickens and is creamy. Stir in the melted chocolate.
3. Over a low heat dissolve the gelatine. Stir in tablespoons of the chocolate mixture before stirring the gelatine into the remaining mixture. Refrigerate until the cream begins to thicken.
4. Meanwhile, in separate bowls beat the egg whites and cream until stiff. Fold the cream into the chocolate mixture and then the egg whites. Return the mixture into the fridge for about 4 hrs.
5. In a saucepan bring the Elderberry juice to a boil. Using a little water mix the corn flour into a smooth paste before adding to the Elderberry juice. Bring back to the boil and simmer for 2-3mins. Set aside to cool.
6. To serve, spread the elderberry sauce across the plate. Using 2 warm and moistened tablespoons make quenelles of the mousse and place on the elderberry juice. Garnish with sprigs of mint or lemon balm.
CHEF”S TIP
It is possible to substitute white chocolate with dark brown chocolate and I recommend pairing it with rice pudding…Yummy!!!!

Continue Reading
Comments

SunKitchen

Tea time with yummy brownies and fudge

Faith Faith

Published

on

If you love brownies and fudge, why not combine the two? Mix up a pan of these exquisite brownies for any holiday or special gatherings…or just when you want to treat yourself to the ultimate chocolate dessert.

CHOCOLATE FUDGE BROWNIES
INGREDIENTS
*1-cup butter
*4 cups unsweetened chocolate, chopped
*2 cups sugar
*2 teaspoons vanilla extract
*4 large eggs
*1-1/2 cups all-purpose flour
*1-teaspoon baking powder
1/2-teaspoon salt
*1 cup chopped walnuts

TOPPING
*4-1/2 cups sugar
*1 can evaporated milk
*1/2-cup butter, cubed
*1 package semi-sweet chocolate chips
*1 package (11-1/2 ounces) milk chocolate chips
*1 jar marshmallow cream
*2 teaspoons vanilla extract
*2 cups chopped walnuts

METHOD
1. In a heavy saucepan or microwave, melt butter and chocolate; stir until smooth. Remove from the heat; blend in sugar and vanilla. Add eggs; mix well. Combine the flour, baking powder and salt; add to chocolate mixture. Stir in walnuts.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until top springs back when lightly touched. Cool on a wire rack while preparing topping.

2.Combine the sugar, milk and butter in a large heavy saucepan; bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 5 minutes, stirring constantly.
Remove from the heat. Stir in the chocolate chips, marshmallow cream and vanilla until smooth. Add walnuts. Spread over warm brownies. Freeze for 3 hours or until firm. Cut into 1-in. squares. Store in the refrigerator.
CHEF’S TIP
*It is precisely in busy families that a sustaining piece of cake at tea time will be particularly welcome.
P.S FOOD BRANDS Like or inbox my Facebook page [Chef Faith] for partnership with THE SUN KITCHEN COLUMN.

Continue Reading

SunKitchen

Thanks giving dinner!

Faith Faith

Published

on

I’ve always been a big fan of Thanksgiving. Family and friends, cooking, rainy weather strikes a perfect balance between wading through a pool of your own sweat and feeling as if every bone in your body has been replaced. The occasional potato salad, the coleslaw, the fried chicken or turkey let us face it; the real star here is food.

We’re talking stuffing, gravy, cranberry sauce, mashed potatoes, biscuits, green beans, yams, mac and cheese, malva pudding — I live for it. It’s the best meal of the year. You know it, I know it, and you know who else knows it. My family and I are already preparing and they can’t for a piping hot pile of turkey, gravy, cornbread dressing, cranberry sauce, vegetables, buttermilk biscuits and corn muffins.

ROASTED BIRD
INGREDIENTS
*1/4 pound (1 stick) unsalted butter
*1 lemon, zested and juiced
*1 teaspoon chopped fresh thyme leaves
*1 fresh turkey (10 to 12 pounds)
*Kosher salt
*Freshly ground black pepper
*1 large bunch fresh thyme
*1 whole lemon, halved
*1 Spanish onion, quartered
*1 head garlic, halved crosswise

METHOD
1. Preheat the oven to 350 degrees F.
2. Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.
3. Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
4. Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
5. Slice the turkey and serve.

CHEF’S TIP
*You can substitute with chicken or gammon.
P.s. Like my facebook Chef Faith for more recipes and feedback. Happy Cooking!

Continue Reading

Trending