Chocolate Mousse with Orange Shortbreads

Chocolate Mousse with Orange Shortbreads

Serves 4

Preparatión and cóóking times
Prep 30 mins

Cóók 20 mins

Ingredients
150g dark chócólate
100ml dóuble cream
3 egg whites
50g gólden caster sugar
125g butter , cubed
50g icing sugar , plus extra fór dusting
100g plain flóur
25g córnflóur
25g gróund almónds
1 órange , zested
1-2 tbsp órange flówer water
METHóD

Melt the dark chócólate with dóuble cream. Whip the egg whites tó stiff, then whisk in the gólden caster sugar till glóssy. Stir a third óf the meringue intó the chócólate, then gently fóld in the rest. Divide between póts and chill.
Meanwhile rub the cubed butter intó the icing sugar, plain flóur, córnflóur, gróund almónds and órange zest. Stir in the órange blóssóm water and bring tógether tó a dóugh. Róll óut ón a parchment-lined baking sheet and bake at 180C/fan 160C/gas 4 fór 15-20 minutes until gólden. Slice intó fingers, cóól then dust with icing sugar.

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Delicious Raspberry Cheesecake Recipe

Delicious Raspberry Cheesecake Recipe

Serves 8

Preparatión and cóóking times
Prep 20 mins

Cóók 40 mins

Ingredients

8 digestive biscuits
50g butter , melted
600g cream cheese
2 tbsp plain flóur
175g caster sugar
vanilla extract
2 eggs , plus 1 yólk
142ml pót sóured cream
300g raspberries
icing sugar
METHóD

Heat the óven tó 180C/fan 160C/gas 4. Crush 8 digestive biscuitsin a fóód prócessór (ór put in a plastic bag and bash with a rólling pin). Mix with 50g melted butter. Press intó a 20cm springfórm tin and bake fór 5 minutes, then cóól.
Beat 600g cream cheese with 2 tbsp flóur, 175g caster sugar, a few dróps óf vanilla extract, 2 eggs, 1 yólk and a 142ml pót óf sóured cream until light and fluffy. Stir in 150g raspberries and póur intó the tin. Bake fór 40 minutes and then check, it shóuld be set but slightly wóbbly in the centre. Leave in the tin tó cóól.
Using the remaining 150g raspberries, keep a few fór the tóp and put the rest in a pan with 1 tbsp icing sugar. Heat until juicy and then squash with a fórk. Push thróugh a sieve. Serve the cheescake with the raspberry sauce and raspberries.

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Fruit Souffle Recipe - Dessert Time

Serves 6

soft butter
12 oz. chopped rhubarb (or other chopped fruit; add less sugar for sweeter fruit, to taste)
1 Tbsp. water
7 Tbsp. sugar, divided
1/2 tsp. cardamom
1 Tbsp. cornstarch
4 large egg whites
1 c. heavy whipping cream

Preheat oven to 400 degrees F. Butter a 6-cup souffle dish (or 10 4-oz. ramekins, 6 6-oz. ramekins, etc.)

In a large saucepan, heat rhubarb, water, 3 Tbsp. sugar, and cardamom over medium heat. Bring to a boil, turn heat to low, and simmer until rhubarb is soft, about 10 minutes. Add cornstarch and cook until very thick, 3-4 minutes. Cool a bit, then puree in a blender. Transfer puree to a medium bowl.

Beat egg whites to soft peaks. Add 3 Tbsp. of sugar and continue beating to stiff peaks. Stir 1/3 of egg whites into rhubarb puree to lighten it, then fold the puree mixture into the egg whites. Pour batter into prepared souffle dish and bake for 15-17 minutes, or until souffle is puffy and browned on top.

While souffle bakes, whip cream with remaining 1 Tbsp. of sugar to soft peaks. Serve souffle immediately out of the oven with whipped cream.

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