Avonmore Rich chocolate ganache tart with pomegranate seeds

Ingredients

  • 250g plain flour
  • 50g icing sugar
  • 125g butter
  • 1 large egg

For the ganache:

  • 300ml Avonmore Fresh Dessert Cream
  • 50g butter
  • 100g dark chocolate
  • 100g milk chocolate

To garnish:

  • Pomegranate seeds
  • 200ml Avonmore Fresh Dessert Cream

Directions

  1. Use clean fingers to rub the butter into the flour and icing sugar until it resembles breadcrumbs.
  2. Add the egg and bind the mixture together using either a blunt knife. Once clumps of pastry begin to come together, use your hands to gather into a ball. Wrap in clingfilm and refrigerate for 30 minutes.
  3. Preheat the oven to 180藲C/160藲C fan/gas mark 4. On a lightly floured surface, roll the pastry out to a thickness of about 3mm and use to line a 23cm loose-bottomed tart tin, pushing right into the corners and trimming the edges.
  4. Line the pastry with greaseproof paper and fill with baking beans or uncooked rice. Bake for 15 minutes, then remove the beans and paper and bake for another 5-7 minutes, until lightly golden. Remove from the oven and cool in the tin.
  5. Heat the Fresh Dessert Cream in a small saucepan until just boiling, then add the butter and chocolate and stir until completely smooth.
  6. Pour into the pastry case and leave for 15 minutes, then place in the fridge to set completely.
  7. Sprinkle with fresh pomegranate seeds and serve drizzled with Fresh Dessert Cream.

Per Serving 482kcals, 28.9g fat (18.4g saturated), 49.8g carbs, 22.8g sugars, 6.6g protein, 1.8g fibre, 0.171g sodium

    
3.50 avg. rating (69% score) – 2 votes

 

Avonmore Rich chocolate ganache tart with pomegranate seeds

Ingredients

  • 250g plain flour
  • 50g icing sugar
  • 125g butter
  • 1 large egg

For the ganache:

  • 300ml Avonmore Fresh Dessert Cream
  • 50g butter
  • 100g dark chocolate
  • 100g milk chocolate

To garnish:

  • Pomegranate seeds
  • 200ml Avonmore Fresh Dessert Cream

Directions

  1. Use clean fingers to rub the butter into the flour and icing sugar until it resembles breadcrumbs.
  2. Add the egg and bind the mixture together using either a blunt knife. Once clumps of pastry begin to come together, use your hands to gather into a ball. Wrap in clingfilm and refrigerate for 30 minutes.
  3. Preheat the oven to 180藲C/160藲C fan/gas mark 4. On a lightly floured surface, roll the pastry out to a thickness of about 3mm and use to line a 23cm loose-bottomed tart tin, pushing right into the corners and trimming the edges.
  4. Line the pastry with greaseproof paper and fill with baking beans or uncooked rice. Bake for 15 minutes, then remove the beans and paper and bake for another 5-7 minutes, until lightly golden. Remove from the oven and cool in the tin.
  5. Heat the Fresh Dessert Cream in a small saucepan until just boiling, then add the butter and chocolate and stir until completely smooth.
  6. Pour into the pastry case and leave for 15 minutes, then place in the fridge to set completely.
  7. Sprinkle with fresh pomegranate seeds and serve drizzled with Fresh Dessert Cream.

Per Serving 482kcals, 28.9g fat (18.4g saturated), 49.8g carbs, 22.8g sugars, 6.6g protein, 1.8g fibre, 0.171g sodium

3.50 avg. rating (69% score) – 2 votes

 

Avonmore Rich chocolate ganache tart with pomegranate seeds

Ingredients

  • 250g plain flour
  • 50g icing sugar
  • 125g butter
  • 1 large egg

For the ganache:

  • 300ml Avonmore Fresh Dessert Cream
  • 50g butter
  • 100g dark chocolate
  • 100g milk chocolate

To garnish:

  • Pomegranate seeds
  • 200ml Avonmore Fresh Dessert Cream

Directions

  1. Use clean fingers to rub the butter into the flour and icing sugar until it resembles breadcrumbs.
  2. Add the egg and bind the mixture together using either a blunt knife. Once clumps of pastry begin to come together, use your hands to gather into a ball. Wrap in clingfilm and refrigerate for 30 minutes.
  3. Preheat the oven to 180藲C/160藲C fan/gas mark 4. On a lightly floured surface, roll the pastry out to a thickness of about 3mm and use to line a 23cm loose-bottomed tart tin, pushing right into the corners and trimming the edges.
  4. Line the pastry with greaseproof paper and fill with baking beans or uncooked rice. Bake for 15 minutes, then remove the beans and paper and bake for another 5-7 minutes, until lightly golden. Remove from the oven and cool in the tin.
  5. Heat the Fresh Dessert Cream in a small saucepan until just boiling, then add the butter and chocolate and stir until completely smooth.
  6. Pour into the pastry case and leave for 15 minutes, then place in the fridge to set completely.
  7. Sprinkle with fresh pomegranate seeds and serve drizzled with Fresh Dessert Cream.

Per Serving 482kcals, 28.9g fat (18.4g saturated), 49.8g carbs, 22.8g sugars, 6.6g protein, 1.8g fibre, 0.171g sodium

3.50 avg. rating (69% score) – 2 votes

 

Ardsallagh Goat鈥檚 Cheese Souffl茅 by Darina Allen

Ingredients

  • 75g (3oz) butter, plus extra for greasing
  • 300ml (陆 pint) double cream
  • 300ml (陆 pint) milk
  • a few slices of carrot
  • 1 small onion, quartered
  • 4鈥5 black peppercorns
  • a sprig of thyme, a few flat-leaf parsley stalks and a little scrap of bay
  • 40g (1陆oz) plain flour
  • 5 organic eggs, separated
  • 110g (4oz) goat鈥檚 cheese (we use Ardsallagh), crumbled
  • 75g (3oz) Gruy猫re cheese, finely grated
  • 50g (2oz) mature Coolea or Parmesan cheese, finely grated
  • good pinch of salt, cayenne, freshly ground black pepper
  • and nutmeg
  • 2 teaspoons fresh thyme leaves

To serve

  • lots of thyme flowers, if available
  • green salad

Directions

We have several farmhouse goat鈥檚-cheesemakers in Ireland.We use Ardsallagh goat鈥檚 cheese, St Tola from Inagh in Co.Clare is also heaven, as is Gortnamona from Cooleeneyfarm in Co. Tipperary and Corleggy from Co. Cavan.We bake this souffl茅 until golden and puffy in a shallow oval dish instead of the traditional souffl茅 bowl. It makes a perfect lunch or supper dish. Little individual bowls are also perfect as a starter. Reduce the cooking time accordingly.

Preheat the oven to 230掳C/450掳F/gas 8. Brush the bottom andsides of a 30cm (12in) shallow oval dish (not a souffl茅 dish) or six individual wide, rimmed soup bowls with melted butter.Put the cream and milk into a saucepan, add the carrot, onion,peppercorns and fresh herbs. Bring slowly to the boil, and then setaside to infuse for 10 minutes. Strain, discarding the flavourings(we rinse them off and throw them into the stockpot if there isone on the go).Melt the butter, add the flour and cook for a minute or two.Whisk in the strained cream and milk, bring to the boil and whisk

until the sauce thickens. Cool slightly. Add the egg yolks, goat鈥檚cheese, Gruy猫re and most of the Coolea or Parmesan (reservingsome for the topping). Season with salt, cayenne, freshly groundpepper and nutmeg. Taste and correct the seasoning.Whisk the egg whites stiffly and fold them gently into the mixtureto make a loose consistency. Spoon into the prepared dish, scatter thethyme leaves over the top and sprinkle with the reserved Coolea orParmesan.Bake in the preheated oven for 12鈥15 minutes (or 9鈥11 minutesfor the individual souffl茅s) or until the sides and top are nicely puffedup and golden 鈥 the centre should still be creamy. Garnish withthyme flowers. Serve immediately with a good green salad.

 

http://cookwithavonmore.ie/recipe/ardsallagh-goats-cheese-and-thyme-leaf-souffle/

0.00 avg. rating (0% score) – 0 votes