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This 3-ingredient chocolate mousse looks fancy but is unbelievably easy 🍫✨ Rich, airy, indulgent and perfect when you need a last-minute dessert that still feels special. Swipe for that dreamy spoonful 😍
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Light-as-air chocolate mousse with deep cocoa flavour, paired with a bright fresh strawberry coulis for the ultimate sweet finish 🍓 Perfect for date night, dinner parties or an easy weekend treat.
Method 👩🍳 1. Melt the dark chocolate in a heatproof bowl over a pan of simmering water. Leave to cool slightly. 2. In a separate bowl, whisk egg whites to soft peaks. Add the sugar and whisk again until stiff and glossy. 3. Gently fold the melted chocolate into the egg whites using a spatula, keeping as much air in the mixture as possible. 4. Spoon into serving glasses and chill for 1–2 hours until set. 5. For the coulis, blend the strawberries with sugar and lemon juice until smooth. 6. Spoon or drizzle the strawberry coulis over the mousse just before serving.
Another Ballymaloe ice cream! 🍨 Is this turning into a Weekly Summer ice cream series?! Perhaps! ❤️ This is the creamiest one yet! With a little apple pie, 🥧 oh that would have been sublime! Happy 4th of July! 🇺🇸
It’s that time of year when Mohill Agricultural Show start their fundraising for the 2026 Show. Please support. You can purchase your ticket through the links below
Who better to show Anna around Belfast than @theframpton ?! 🥊
Anna hit all the best spots on her trip North visiting Titanic, tasting Veda bread for the first time and getting her hands dirty making fifteens 🍒 with Brian from @coyles_home_bakery
Catch up on @bbciplayer to see Anna throw and few punches and see Carl get put to work in the kitchen
The full series of Anna Haugh’s Big Irish Food Tour is available to watch now!
You will have just as much fun making and dusting this cake as you will eating it. This deliciously simple recipe comes from Rachel Allen.
Ingredients
For the Cake:
100g (3½oz) butter, softened, plus extra for greasing
350g (12oz) caster sugar
2 eggs
225g (8oz) plain flour
50g (2oz) cocoa powder
¾ tsp baking powder
¼ tsp bicarbonate of soda
pinch of salt
225ml (8fl oz) buttermilk or sour milk
For the Meringue:
3 egg whites
150g (5oz) caster sugar
275ml (9½fl oz) double or regular cream
Icing sugar, for dusting
Method
Preheat the oven to 165°C (325°F), Gas mark 3. Line the bases of the cake tins with rounds of baking parchment, brush the sides with melted or soft butter and dust with flour.
To make the cake, place the butter in a mixing bowl and beat until very soft. Add the sugar and one of the eggs and beat again, then add the other egg and mix. Sift the flour, cocoa powder, baking powder, bicarbonate of soda and salt into a separate bowl and set aside. Measure the buttermilk and set aside also.
Now, start the meringue. Place the egg whites in a bowl and whisk until frothy using an electric food mixer or hand-held electric beater. Add in half of the sugar and continue whisking until the mixture holds stiff peaks. Turn off the whisk and fold in the remaining sugar.
Next, go straight back to the cake. Fold in the sifted dry ingredients and the buttermilk, then divide the mixture between the two cake tins, making sure they are level. Divide the meringue between the two cakes and spread out evenly over the cakes.
Cook in the oven for 1 hour or until a skewer inserted into the centre comes out clean.
Take out of the oven and allow to sit in the tin for 15-20 minutes before loosening around the sides with a small, sharp knife, removing the cakes from the tins and allowing to cool completely meringue side up.
When ready to assemble, whip the cream until it just holds stiff peaks, then place one of the cakes (save the best cake for the top) on a cake stand. Spread the whipped cream over the top, then sit the second cake on top of the cream. Dust with icing sugar and serve.
Cheat’s No Churn Vanilla & Sea Salt Ice-Cream with Roasted Frozen Berries and Grated White Chocolate | Summer ending doesn’t mean ice cream is off the menu and this straightforward method of making this ice cream might just convince you to take the plunge and make your own. Even if you don’t, and use shop bought, the trick of roasting frozen berries with a sprinkle of grated white chocolate will make you wonder why you haven’t been doing this for years, with ingredients as always from @dunnestores 🍦🍓 Give it a go this weekend!
Serves: 4 Time: 35 mins + overnight freezing time
For the ice cream: 2 vanilla pods, split in half, seeds scraped 200g condensed milk 600ml double cream 2 tsp flaky sea salt
For the roasted frozen berries: 300g frozen mixed berries 3 tbsp caster sugar 1 tbsp cornflour Juice of a lemon
To serve: 100g white chocolate, grated
1. Put the condensed milk, cream and vanilla pods & seeds into a large bowl. Using an electric mixer, whisk the mixture until thickened and stiff peaks form. Gently stir in the sea salt and spoon into a large loaf tin or large glass lunch box with a lid, cover and freeze overnight or until solid. 2. When you are about 25 minutes away from serving, preheat the oven to 180°C/160°C fan /350°F/Gas Mark 4. 3. Add the berries to a deep tray with the caster sugar, cornflour and lemon juice. Mix well to combine, add to a baking tray and transfer to the oven to roast for 15 minutes, stirring halfway, until the berries are broken down, glossy and juicy. 4. Remove the berries from the oven and allow to cool slightly then serve the ice cream into bowls. Top with the slightly warm berries then drown everything in the grated white chocolate.1d
🍓It’s Strawberry Season my favourite time of year!! Lovely locally grown Irish strawberries are available now. Look out for the Bord Bia Quality Mark on packs of strawberries in the shops.
🍓Delicious to eat and also great to use in recipes across the day. Use them for breakfast, lunch like this salad, snacks, desserts like this delicious rolled pavlova. Find more strawberry recipes and inspiration on the Bord Bia website.
🍓SAVE and share these stunning strawberry recipes to make for a fabulous lunch this summer. They would go so well with a BBQ too!!
🍓The list of ingredients are below – find the full recipes and more inspiration on the Bord Bia website.
🍨Rolled Pavlova with Strawberries and Cream 5 egg whites 275g caster sugar 1 tsp vanilla extract 1 tsp white wine vinegar 1 tsp cornflour 400ml cream 450-500g Bord B ia Quality Mark strawberries Icing sugar, to dust
🥗Strawberry, Pistachio, Feta and Chicken Salad 150g rocket 150g strawberries, topped and quartered 60g feta, crumbled 60g pistachios, chopped 100g cooked chicken breast, torn
For the dressing 60ml olive oil 1 tbsp lemon juice 1 tbsp orange juice 2 tsp dijon mustard 1 tbsp honey 2 tsp poppy seeds Salt and black pepper
Foodaware 