Acquire great cooking skills and create delicious appetizers
INGREDIENTS: 2 x 400ml (13.7oz) cans full fat coconut cream or coconut milk *See Notes 2 tablespoons confectioners sweetener (or confectioners | icing sugar if not counting carbs) 3 tablespoons unsweetened cocoa powder pinch of salt (optional! About 1/4 teaspoon. Adjust to your tastes) 20 g | 2 squares 70% chocolate , shaved (optional for extra …
Ingredients: 8 1/2 ounces (about 2 1/4 cups) frozen berries or other fruit 2 tablespoons of sugar (or use sugar, honey, maple syrup or stevia extract to taste) 1 large egg white Fresh berries and whipped cream for serving (optional) Directions: 1-Add fruit to the …
COD FILLET
CANDIED TOMATOES
POLENTA MOUSSE
FRIED CAPERS
TO SERVE
1-Begin by preparing the candied tomatoes. Slice the plum tomatoes in half lengthways and arrange across a tray. Season with the shallot, garlic, herbs, zest, salt and pepper to taste and place in a dehydrator set to 85°C for 1 hour
8 plum tomatoes
1 shallot, chopped
2 garlic cloves, chopped
5 basil leaves, roughly chopped
lemon zest, or orange zest (optional)
salt
pepper
2-Meanwhile, prepare the polenta mousse. Heat the water in a medium pan until boiling, then add the polenta. Add the milk a little at a time, stirring well until smooth and incorporated
100g of water
50g of polenta flour
75g of milk
3-Once cooked, whisk through the butter and cream, seasoning generously with salt and pepper. Pour the mixture into a siphon and charge with two charges, setting aside until ready to serve
25g of butter
1 tbsp of cream
pepper
salt
4-For the capers, half fill a deep, wide frying pan with the sunflower oil and bring up to 180°C
sunflower oil, for frying
5-Meanwhile, rinse the capers under cold running water to wash away any salt or brine. Pat dry, then carefully fry in the oil until golden and crisp. Leave to drain on kitchen paper until ready to serve
12 capers
6-Place a non-stick pan over a medium heat and add a dash of oil. Fry the cod fillets skin-side down until the skin is crispy and golden, then carefully turn the fillet over and cook for a further two minutes. Remove the pan from the heat and leave to rest while you assemble the other components
olive oil
4 cod fillets, each weighing 100g
7-To serve, siphon generous squirts of polenta mousse into the centre of 4 soup plates. Top with a piece of pan-fried cod and garnish with the fried capers, candied tomatoes, anchovy slices and micro herbs to garnish. Sprinkle over any remaining seasoning from the candied tomato tray and serve immediately
4 anchovies, preferably Cantabrian, drained and cut into three pieces
micro herbs, such as dill, parsley and celery cress
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Image Source:*greatitalianchefs.com
Source:greatitalianchefs.com
Ingredients: 100g classic 74% dark chocolate, chopped, plus extra shards to decorate (optional) 25g butter, cubed 3 large eggs, separated 2 tbsp caster sugar 2 tbsp whipping cream (optional) Instructions: Put the chocolate, butter and 75ml warm water (see tip, below) in a heatproof bowl …
Ingredients: 1/2 (8-ounce) package macaroni, uncooked 1 small onion, finely chopped 1 1/2 cups (6 ounces) shredded sharp Cheddar cheese 1 (2-ounce) jar diced pimiento, drained 2 tablespoons chopped green bell pepper 2 teaspoons dried parsley flakes 3 tablespoons butter or margarine 1/2 teaspoon salt …
1. To make berry coulis, blend raspberries and strawberries to form a puree. Pass through a fine sieve to remove seeds. Place 100ml of the puree into a saucepan. Stir in sugar and sprinkle over gelatine.
2. Stir over a low heat until mixture is warm and sugar and gelatine are melted and smooth. Do not boil.
3. Divide mixture among six holes of a 4cm-wide half-sphere silicone mould (15ml capacity). Freeze. Once frozen, unmould and return to freezer.
4. To make chocolate shards, thinly spread chocolate thinly onto an acetate sheet or silicone mat. Sprinkle with strawberry pieces. Set aside to set. Break into shards.
5. To make jelly, line a 30cm x 20cm cake pan with cling film.
6. Place wine, strawberries and sugar in a small saucepan and bring to a simmer for 5 minutes to infuse. Strain into a bowl and discard strawberries.
7. Sprinkle infused wine with gelatine. Stir until melted and smooth. Pour into prepared pan. Refrigerate until set.
8. Once set, invert jelly onto a cutting board and peel away cling film. Then cut into a rectangle with a jaggered edge on one side of the rectangle.
9. To make whipped ganache, place chocolate in a small bowl.
10. Heat cream and vanilla paste in a small saucepan until hot and pour over chocolate. Stir until smooth and combined. Refrigerate, covered, until cold. Beat with an electric mixer until firm peaks form.
11. To make mousse, place chocolate in a small bowl. Whisk cream until soft peaks form.
12. Stir milk, rosewater and vanilla paste in a small saucepan over low heat until hot. Pour over chocolate. Stir until smooth and combined. Remove from heat and sprinkle over gelatine. Stir until melted and combined. Cool to room temperature and fold through the whipped cream.
13. Divide mixture among six holes of a 7cm-wide silicone half-sphere mould (80ml-capacity). Insert frozen berry coulis half sphere. Freeze.
14. To make streusel, preheat oven to 180c. Line a baking tray with baking paper.
15. Place all ingredients, except icing sugar, in a stand mixer fitted with the paddle attachment. Mix on a low speed until crumbly. Spread onto prepared tray in a thin layer.
16. Bake for about 20-25 minutes, tossing half way through, until golden and crisp. Cool completely. Dust with sifted icing sugar.
17. To make brownie, preheat oven to 180c. Grease a 20cm square cake pan. Line base and sides with baking paper.
18. Place butter, chocolate and vanilla paste in a small saucepan. Stir over low heat until melted and smooth. Transfer to a large bowl.
19. Whisk eggs and sugar until pale and creamy. Stir into butter, chocolate and vanilla mixture. Fold in combined sifted flours and salt. Spoon mixture into prepared pan and level surface.
20. Bake for about 25 minutes or until cooked, covering edges with foil if they brown too quickly.
21. Cool in pan. Once cold, use a small round cutter (3-4cm) to cut into rounds. Dust with sifted icing sugar.
22. To make glaze, place the cold water in a heatproof jug. Sprinkle over gelatine and set aside for 5 minutes. Stir mixture until combined.
23. Place sugar, glucose and the extra water in a medium saucepan and stir over medium heat. Using a candy thermometer, bring mixture to 100c and pour it over gelatine mixture in jug. Add remaining ingredients. Stir until chocolate is melted. Blend with a stick blender until smooth. Use at 28c.
24. Release mousse domes from moulds and place on a wire rack over a tray. Pour over glaze to coat evenly. Using a palette knife, transfer to a plate and refrigerate until set.
25. To assemble, arrange mousse and brownie rounds on serving plates. Piped dots of whipped ganache in between and arrange a slice of the jelly. Decorate with chocolate shards, streusel pieces and micro herbs. Sprinkle over a little crushed freeze-dried strawberry.
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Image Source:*Instagram
Source:woolworths.com.au
INGREDIENTS: 2 x 400ml (13.7oz) cans full fat coconut cream or coconut milk *See Notes 2 tablespoons confectioners sweetener (or confectioners | icing sugar if not counting carbs) 3 tablespoons unsweetened cocoa powder pinch of salt (optional! About 1/4 teaspoon. Adjust to your tastes) 20 g | 2 squares 70% chocolate , shaved (optional for extra …
This recipe does use sugar alternatives and sugar-free chocolate chips. See the post above for tips and options. Also, all ingredients should be at room temperature to make blending smooth and easy. Ingredients: 3 avocados ½ cup coconut milk ½ cup sugar-free dairy-free chocolate chips …
The mousse in this cake is as smooth as silk and has a surprise hint of hazelnut. Tease the tastebuds with this rich, multi-textured chocolate dessert.
MOUSSE:
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Source:taste.com.au
This is the simplest mousse, and we all need a quick mousse recipe for when we want dessert or something sweet. Ingredients: 200g/7oz chocolate hazelnut spread 50ml/2fl oz full-fat milk 600ml/20fl oz double cream 1 tbsp cornflour 3 tbsp icing sugar 100g/3½oz roasted chopped hazelnuts whipped cream, from a can, to …