CHOCOLATE MOUSSE | JAMIE OLIVER RECIPES
This chocolate mousse recipe is chock full of delicious, little-bit-naughty ingredients
Total Time 30 minutes
Yield 10
Number Of Ingredients 9
Steps:
- There’s one really good reason to make this – chocolate! It’s what makes the world go round, especially for my girls, they’d go mad for this.
- You can make it a few days before then just pimp it up with the accompaniments at the last minute. This is also a good one to do with the kids, as they can get involved in all the prep.
- Place the dark chocolate and a tiny pinch of salt in a heatproof bowl and sit it over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Leave to slowly melt, stirring occasionally.
- Meanwhile, separate your eggs so you have the whites in one bowl and the yolks in another. Add the sugar to the bowl of yolks and beat until the sugar has dissolved and its silky and smooth. Whisk the whites with a tiny pinch of salt until they form soft peaks – you should be able to hold the bowl upside down over your head without them falling out! In a third bowl, beat the cream until slightly thick and just whipped.
- Once the chocolate has melted, carefully lift the bowl out of the pan. Add 75ml (3 shots) of amaretto and the cocoa powder to your bowl of yolks and mix well. Tip in the cream and mix again, then fold through the melted chocolate until it’s well combined and a gorgeous colour. Finish by tipping in the egg whites, then keep folding, from the outside in in a figure-of-eight until the mix is smooth and evenly coloured. It will look a bit dodgy at first, but trust me it will come together. Spoon or ladle the mousse into a big serving bowl or divide between little glasses or cappuccino cups and pop in the fridge for an hour or two until set.
- Just before you’re ready to serve, give the mousse a lovely dusting of cocoa. Pop your dried cherries in a small pan, add a wineglass of amaretto then top with enough water to cover. Put on the heat and bring to the boil, then turn the heat off and leave to stand for a bit. This will bring the cherries back to life. Leaving them in the packet, bash up your sesame snaps in a pestle and mortar. Tip them out, and break up any larger bits that are left so its nutty with a caramelly kick and a bit of a crunch. Serve this in the mortar next to your chocolate mousse with a bowl of those beautiful cherries on the side so everyone can dig in and help themselves. It may look a bit rustic, but honestly, it’s the best chocolate mousse I’ve ever tasted!
Nutrition Facts : Calories 574 calories, FatContent 33.6 g fat, SaturatedFatContent 18.4 g saturated fat, ProteinContent 9.6 g protein, CarbohydrateContent 54.5 g carbohydrate, SugarContent 48.0 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
CARDAMOM BUNS RECIPE | BBC GOOD FOOD
This spiced Swedish bun has an intense floral perfume from cardamom seeds, which works its way into the dough during cooking
Provided by Cassie Best
Categories Breakfast, Brunch, Dessert
Total Time 1 hours 5 minutes
Prep Time 40 minutes
Cook Time 25 minutes
Yield makes 12
Number Of Ingredients 10
Steps:
- Crack open 10 of the cardamom pods with a pestle and mortar, and tip into a saucepan. Add the milk and warm until steaming but not boiling. Add 50g butter (leave the remaining butter at room temperature to soften) and set aside to cool until lukewarm, swirling the pan from time to time to encourage the butter to melt.
- Put the flour, 75g of the sugar, the yeast, cinnamon and 1 /2 tsp salt into a large bowl, or the bowl of a freestanding mixer. Mix until well combined. When the milk has cooled, strain it through a sieve into the flour, discarding the cardamom. Using a wooden spoon or dough hook, mix to form a soft dough. Tip onto a work surface and knead for 10 mins, or run the freestanding mixer for 5 mins, until the dough is smooth and stretchy. Clean the bowl, lightly grease with oil, then return the dough to the bowl and turn it over until well coated in oil. Cover the bowl with a tea towel or cling film and leave to rise for 2 hrs or until doubled in size (you could prove it in the fridge overnight).
- Crack the remaining cardamom pods using a pestle and mortar. Prise them open and tip the seeds back into the mortar, discarding the pods. Crush the seeds to a powder, then combine with 150g sugar. In a bowl, mix the remaining butter with all but 2 tbsp of the cardamom sugar.
- Line two baking trays with parchment. Punch the dough down to knock out the air, then roll to a rectangle roughly 35 x 45cm, with the longer edge facing you. Spread the cardamom butter over the surface, right to the edges. Fold the top third down to the middle and the bottom third up, like an envelope, so you have three layers of dough. Score, then cut into 12 equal strips, measuring about 3.5 x 11cm each. Cut each strip down the centre, leaving it attached at the top. Twist each strip away from the centre two or three times, then tie the dough in a knot and tuck the ends underneath the bun. Put each on the tray when done.
- Cover both trays with a sheet of lightly oiled cling film and leave somewhere warm to rise for 30 mins - 1 hr, or until almost doubled in size. Heat oven to 190C/170C fan/gas 5.
- Uncover the buns and brush all over with the beaten egg, then sprinkle with the pearl sugar. Bake for 20-25 mins until golden brown – swap the trays halfway through if they’re browning unevenly.
- Tip the remaining cardamom sugar into a pan and add 50ml water. Bring to a boil, then remove from the heat and set aside to cool, swirling to dissolve the sugar. Brush the syrup over the buns two or three times as they cool, leave them to soak for 20 mins before eating. Will keep for 2 days in a sealed container, or freeze for 2 months. Defrost at room temperature and reheat for 5 mins in the oven before eating.
Nutrition Facts : Calories 381 calories, FatContent 16 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 52 grams carbohydrates, SugarContent 20 grams sugar, FiberContent 1 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.6 milligram of sodium
More about "mortar bowl recipes"
PANANG CURRY PASTE RECIPE | ALLRECIPES
From allrecipes.com
Reviews 5
Total Time 22 minutes
Category Sauces and Condiments
Calories 53.7 calories per serving
- Transfer red chile peppers and toasted spices to a mortar and pestle. Add shallots, garlic, lemongrass, cilantro root, peppercorns, lime leaves, galangal, shrimp paste, and salt. Pound together into a coarse paste.
SAMOSA CIGARS | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 100 calories per serving
- Crack the cardamom pods in a pestle and mortar and pick just the inner seeds into the mortar, discarding the husks. Finely grind the seeds with the cloves and a pinch of sea salt into a dust, then mix in the curry powder.
- Peel the garlic, ginger, onion and carrots, then finely chop with the coriander stalks (reserving the leaves in a bowl of cold water). Place it all in a large pan on a medium-low heat with the butter and two-thirds of the spice mix. Cook for 10 minutes, or until soft and lightly golden, stirring occasionally.
- Stir in the lentils and the chickpeas (juice and all), and add enough water so everything is just covered. Simmer on a low heat for 40 minutes, or until the lentils are cooked through and it's thick and delicious, stirring occasionally.
- Remove from the heat, taste, and season to perfection. Stir in the frozen peas and leave to cool. Once cool, finely chop and stir through the coriander leaves, along with the lemon juice.
- Unroll your packet of filo. Lay the sheets out in front of you, with the long edges nearest to you. Lightly brush them all with oil and sprinkle over most of the remaining spice mix from a height, then cut each sheet into three fat strips, giving you 18 in total.
- Divide up the filling, placing 1 level tablespoon near the bottom of each strip. One at a time, shape the filling into a neat cylinder, leaving a 2cm border at the bottom and sides. Fold in the sides and loosely roll them up (to prevent them from cracking), sealing the edges with a little oil.
- Repeat until they're all wrapped up, spacing them out on an oiled tray as you go. Brush with a little more oil and scatter over the rest of the spice mix, then chill until needed.
- Bake in a preheated oven at 180ºC/350ºF/gas 4 for 15 to 20 minutes, or until crisp, golden and hot through, then serve sprinkled with baby mint leaves and with dips of your choice on the side. I like to liquidize ripe mango flesh with yoghurt for one dip, and cucumber, fresh mint and yoghurt for the other. Just remember to season your dips to perfection before you serve them.
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