Dark Chocolate Raspberry Hearts

I had a little of the raspberry and dark chocolate coating left over from  my dark chocolate and raspberry mini meringues so I decided to make some heart shaped chocolates. I simply spooned the left over coating into a silicone chocolate mold and popped in the freezer for about an hour to set.

Mini Raspberry and Dark Chocolate Meringues

This recipe is relatively easy but looks very impressive when served to your guests.

Ingredients:

(Makes 25)

For the meringue:

100g caster sugar

2 egg whites

1 tsp vanilla extract

 

For the raspberry and dark chocolate coating:

60g raspberries

200g dark chocolate

Method:

First make the meringues:

Pre-heat the oven to 120 C

Whisk the egg whites and vanilla into soft peaks.

Then slowly add the sugar and whisk until stiff.

Using a star piping nozzle pipe small stars of meringue mix (about 4cm diameter) onto a non-stick baking sheet.

Bake in the oven for 45 mins

 

Once the meringues are baked and cooled make the chocolate coating:

Melt the chocolate over a bain marie until runny.

While the chocolate is melting cut up the raspberries into small pieces.

Add the raspberries to the melted chocolate while it is still over the heat an stir until you have a smooth runny mix.

Holding them by their tops, dip bottom of the meringues into the chocolate coating and place on a non-stick sheet.

Pop the finished meringues in the fridge so the chocolate can cool and set.

Lemon Mousse

I have finally perfected my lemon mousse recipe, creating a stable mousse a good balance of flavour between the sour lemon, the sweet icing sugar and the smooth double cream.

Ingredients:
(serves 4... or 2 very hungry people)
juice and zest of 2 lemons (plus a little extra zest to garnish)
175ml double cream
35g icing sugar
2 egg whites

Method:
Pop the lemon juice and zest in a small, non-stick pan and reduce over a medium heat until the it forms a thick paste. Then take of the heat and allow to cool.
While the lemon paste is cooling whisk together the icing sugar and the egg whites in a large bowl until shiny and stiff.
Once cool add the lemon paste to the double cream and whisk until stiff.
Fold the lemon cream into the egg whites mix and then whisk briefly to combine and stabilise.
Finally spoon the mix into pretty cups and garnish with a little lemon zest.

Dinner Party Dessert

I had some friends over for dinner last week and I deiced to make a trio of different desserts for them to try.

The first was a heart-shaped truffle made from my brandy and white chocolate truffles recipe (without the food colouring) then while still soft pressed into a heart-shaped mold and popped in the freezer for about 2 hours. The next was a  mini white chocolate, raspberries and cream cupcake . Finally I served a little lemon mousse.

Afternoon Tea at Laudree Covent Garden

I was very excited to hear that one of my favourite places in Paris, Laudree was opening up in Covent Garden so I decided to pay a visit with my mother. Sitting in the fabulous parlor upstairs I felt like I was in a scene from Sofia Coppola's Marie Antoinette. We decided to go for the afternoon tea which was served on a beautiful silver cakes stand. It looked fabulous and did taste pretty good, though the cakes were a little over sweet. However I bought a box of 24 macaroons on the way out and these did not disappoint, AMAZING!

The Lauduree Dream

mmmmmmmmmmmmmmmmmmm..................yummy!