Ferrero Rocher pavlova with Avonmore caramel whipped cream

pavlova-3-266x266

Ingredients

  • 4 egg whites (room temp)
  • 200g Caster Sugar
  • 3 tsp cornflour
  • 1 tsp white vinegar
  • 150g chopped hazelnuts
  • 2 x 350ml pots Avonmore Caramel Whipped Cream
  • 8 Ferrero Rocher
  • 1 x small bar milk chocolate
  • Hazelnut chips for sprinkling (optional)

Directions

  1. Preheat oven to 140°C/120c Fan/Gas mark 1. Line a baking tray with baking parchment.
  2. Using an electric mixer, beat egg-whites until soft peaks form.
  3. Gradually add the sugar, beating well until the mixture is glossy and the sugar has dissolved.
  4. Mix the cornflour & vinegar in a cup and add the chopped hazelnuts. Add this to the egg whites, and fold in gently – DON’T mix.
  5. Spoon the mixture onto the baking parchment and use a palette knife to make a circle about 20cm in diameter.
  6. Put in the oven, turn the temperature down to 120C/fan 100C/gas ½ and cook for 1½ hours. Turn the oven off and leave the meringue inside until completely cold (you can make this the day before and leave to cool overnight).
  7. Carefully peel off the baking parchment and put the pavlova on a serving dish.
  8. Spoon the 2 tubs of Avonmore Caramel Whipped Cream over the pavlova and spread it out with a palette knife.
  9. Break up the Ferrero Rocher into small pieces & sprinkle on top. Melt the milk chocolate. Sprinkle some chopped hazelnuts (optional) over the top and drizzle with some melted chocolate.

http://cookwithavonmore.ie/recipe/hazelnut-pavlova-with-avonmore-caramel-whipped-cream/

 

Avonmore Smoked Salmon Mousse by Kevin Dundon

avon-salmon-mousse-10217

Smoked Salmon Mousse with Cucumber Jelly & Lemon Froth By Kevin Dundon

Ingredients

  • 200g/8oz smoked salmon
  • 200g/8 fl oz fish Stock
  • 100g/4oz Avonmore Butter, softened
  • 200g/8 fl oz Avonmore Whipped Cream
  • 2 Gelatine Leaves
  • Salt
  • 1 tbsp pernod
  • 100g smoked salmon

For the Jelly:

  • 700g/1 ½ lb Cucumber to obtain 300ml/10fl oz Cucumber Juice
  • 10g/ ½ oz sugar
  • 1 tsp Gelatine Powder
  • 1 drop green colouring

Directions

1. To prepare the smoked salmon, place on a chopping board and remove the skin, then slice into 2 inch slices, and set aside.

2. Place the gelatine leave in 100mls cold water and allow to dissolve.

3. Pour the fish stock and pernod into a heavy based pan and bring to the boil, add the smoked salmon and reduce the heat allowing to simmer for 5 – 8 minutes to infuse. Using a hand blender blitz until a creamy consistency has been achieved, add the softened butter. Remove the gelatine from the water, and discard the water retaining the softened gelatine leaves.   Add  the gelatine to the smoke salmon  mixture whilst still warm and stir well to combine all the ingredients.    Pass the mixture through a fine sieve and allow to cool slightly.

4. Stir in the whipped cream and season to flavour.

5. Place the smoke salmon mixture into a piping bag and pipe into the small jars or ramekins.

6. Place the cucumber in a blender and remove the pulp onto a clean muslin cloth draped over a bowl.   Squeeze the pulp to extract the juice from the cucumber and pour the juice from the bowl into a small pan and bring to the boil.   Add the remaining ingredients and allow to boil for 2 – 3 minutes, set aside to cool.   When cooled pour a thin layer over the salmon mousse mixture.

    
4.00 avg. rating (78% score) – 6 votes

Avonmore Chocolate Milk with Keelings strawberries

 

Keelings-Strawb-Milk-266x266

Ingredients

  • 340g Keelings Strawberries, hulled
  • Avonmore Whipped Cream
  • 60g Sugar
  • 150g White Chocolate , Chopped
  • 700ml Milk
  • 1 teaspoon vanilla extract
  • 1 Pinch of Salt

Directions


1. In a bowl, sprinkle the Keelings strawberries with sugar and mix together. Leave to one side for 10 mins.
2. Blend the strawberries in a processor until smooth – filter through a sieve to remove any pulp or seeds.
3. Bring the milk to a simmer over a medium-low heat – stirring constantly. Stir in the chocolate and mix until smooth.
4. Add the Keelings strawberries to the chocolate milk along with the vanilla extract and salt – stir together.
5. Top drink with some Avonmore whipped cream and serve.

 

Recipe courtesy of Keelings

Avonmore Chocolate Milk with Keelings strawberries

 

Keelings-Strawb-Milk-266x266

Ingredients

  • 340g Keelings Strawberries, hulled
  • Avonmore Whipped Cream
  • 60g Sugar
  • 150g White Chocolate , Chopped
  • 700ml Milk
  • 1 teaspoon vanilla extract
  • 1 Pinch of Salt

Directions


1. In a bowl, sprinkle the Keelings strawberries with sugar and mix together. Leave to one side for 10 mins.
2. Blend the strawberries in a processor until smooth – filter through a sieve to remove any pulp or seeds.
3. Bring the milk to a simmer over a medium-low heat – stirring constantly. Stir in the chocolate and mix until smooth.
4. Add the Keelings strawberries to the chocolate milk along with the vanilla extract and salt – stir together.
5. Top drink with some Avonmore whipped cream and serve.

 

Recipe courtesy of Keelings

Avonmore Chocolate Milk with Keelings strawberries

 

Keelings-Strawb-Milk-266x266

Ingredients

  • 340g Keelings Strawberries, hulled
  • Avonmore Whipped Cream
  • 60g Sugar
  • 150g White Chocolate , Chopped
  • 700ml Milk
  • 1 teaspoon vanilla extract
  • 1 Pinch of Salt

Directions


1. In a bowl, sprinkle the Keelings strawberries with sugar and mix together. Leave to one side for 10 mins.
2. Blend the strawberries in a processor until smooth – filter through a sieve to remove any pulp or seeds.
3. Bring the milk to a simmer over a medium-low heat – stirring constantly. Stir in the chocolate and mix until smooth.
4. Add the Keelings strawberries to the chocolate milk along with the vanilla extract and salt – stir together.
5. Top drink with some Avonmore whipped cream and serve.

 

Recipe courtesy of Keelings

Avonmore Chocolate Milk with Keelings strawberries

 

Keelings-Strawb-Milk-266x266

Ingredients

  • 340g Keelings Strawberries, hulled
  • Avonmore Whipped Cream
  • 60g Sugar
  • 150g White Chocolate , Chopped
  • 700ml Milk
  • 1 teaspoon vanilla extract
  • 1 Pinch of Salt

Directions


1. In a bowl, sprinkle the Keelings strawberries with sugar and mix together. Leave to one side for 10 mins.
2. Blend the strawberries in a processor until smooth – filter through a sieve to remove any pulp or seeds.
3. Bring the milk to a simmer over a medium-low heat – stirring constantly. Stir in the chocolate and mix until smooth.
4. Add the Keelings strawberries to the chocolate milk along with the vanilla extract and salt – stir together.
5. Top drink with some Avonmore whipped cream and serve.

 

Recipe courtesy of Keelings