We enjoyed a fabulous home cooked Mexican meal in their stunning chocolate box cottage with their cats and a glass of bubbly in hand, it was a perfect and civilised way to see in 2013, the best celebrations we have had in years.
Not only was the company fantastic, we enjoyed A meal of slow cooked pulled pork and chipotle with goats cheese, salsa, flour wraps and guacamole to dig into for our main. It was relaxed and informal and the light bite we needed, as we could have as little or as much as we wanted post Xmas. It was delicious, perfectly spiced, as I don’t usually enjoy spicy food, but I‘ll be making this one again hehe.
Dessert was our department and the mister certainly had his views on what we should be making… Chocolate mousse was what he craved, so this was what we would be making it seemed ; )
I managed to Vito the boozy mousse, as I really don’t like alcohol in my dessert and whipped out an old copy of Olive Magazine from 2011 to see if I could find something more delicious…well…. I couldn’t have found a more perfect dessert! And to say this was amazing is an understatement, it was rich, chocolatey and perfect for our New Year menu.
Serves 8 (or 4 people with seconds ; )
Flavourless oil, such as groundnut oil
or vegetable oil, for the tin
175g Golden caster sugar
2 Egg whites
600ml Double cream
100g White chocolate
100g Milk chocolate
100g Dark chocolate (at least 70%)
Lightly oil & then line a 900g loaf tin with a double layer of cling film, leaving overhanging edges.
Put the caster sugar in a pan with 4 tbsp water and heat gently until the sugar has completely dissolved, then boil for 2 minutes.
Whisk the egg whites to firm peaks in a large bowl. Once the syrup has boiled for 2 minutes, carefully pour it into the egg whites a little at a time, With the beaters still running.
Whisk until it has all been mixed in. Beat for 2 minutes to cool. Softly whip the cream in another bowl and then fold into the egg whites, then divide the mix into three.
Melt each type of chocolate separately and leave until cooled but still liquid. Mix each into a different bowl of the base mix so you have dark, milk and white chocolate mixes.
Tip the dark mix into the lined tin, level it, then freeze for 45 minutes until just firm. Keep the other mixes chilled in the fridge until you need them.
Spoon the milk chocolate mix over the dark chocolate, then level and freeze for another 45 minutes or until firm.
Finish with the white chocolate layer and cover with cling film. Freeze for at least 6 hours or overnight before serving. Give it 20 minutes out of the freezer to soften a little before slicing.
The only thing I did find with this recipe is that you need a good few mixing bowls to divide the mixtures into… So ensure a hot bowl of water is ready to wash up and keep up with the mess as you go along.
This is stupidly easy to make, has the wow factor and the moreish appeal that your hips may not thank you for later, but who cares today?
Miss Sue Flay
Recipe courtesy of BBC “Olive” Magazine – April 2011