Glenisk Dark Chocolate & Lemon Mousse with Chocolate Chip Crème Fraîche

glen mousse 13516

Ingredients, 10 Count

Nutrition, 456 Calories

Total Time, 20 Mins

Serves, 6-8

Ingredients

  • 200g dark chocolate – not too dark, around 50-60% cocoa solids
  • 25g butter
  • 4 very fresh eggs
  • 50g caster sugar
  • 1 lemon
  • Good quality lemon curd
  •  250g Glenisk Organic Crème Fraîche 
  • Icing sugar
  • Dark chocolate or dark chocolate chips
  • Flaked almonds and Christmas themed sprinkles if wished

Method

  1. Melt the 200g dark chocolate with the butter in a pyrex bowl over a saucepan of simmering water.
  2. Do not stir the chocolate just leave it alone.
  3. Grate in the zest of 1/2 a lemon.
  4. Remove from the heat and stir gently once melted. Allow to cool for 10 minutes approx.
  5. Separate the eggs and add the yolks to the chocolate combining thoroughly.
  6. Beat egg whites until stiff then add caster sugar, beat again until thick and glossy.
  7. Take one big tablespoon of the egg white and beat well into the chocolate to loosen the mixture.
  8. Fold the remaining egg white gently into the chocolate with a metal spoon until fully combined.
  9. Spoon into pretty glasses or dishes leaving space at the top and chill for 2-4 hours until set. This dessert is rich and decadent so small portions are necessary!
  10. Toast almonds on a dry pan until golden then leave to cool.
  11. Remove the mousse from the fridge, spoon a layer of lemon curd over the top.
  12. Chop or grate dark chocolate coarsely and add to the Glenisk Organic Creme Fraiche with 1 teaspoon of icing sugar approximately.
  13. Spoon the creme fraiche on top of the lemon curd.
  14. Sprinkle over some flaked almonds on top of the dessert just before serving.
  15. Decorate with a shake of icing sugar, a few more shavings of chocolate, and some Christmas sprinkles / silver balls / edible glitter.

http://glenisk.com/recipes/dark-chocolate-lemon-mousse-with-chocolate-chip-creme-fraiche

Odlum’s Berry & Oat Crème Fraiche

od berry & oat creme fraiche

Ingredients:

50g/2oz Odlums Porridge Oatflakes
4 tablespoons Honey
1 teaspoon Chopped Ginger (optional)
225g/8oz Fresh Berries of your choice
125g tub Natural Yoghurt
200g tub low fat crème Fraiche
Grated rind of 1 Lemon

Method:

  1. Preheat oven to 180°C/350°F/Gas 4.
  2. Mix oatflakes with 2 tablespoons of the honey and spread over a sheet of greaseproof paper on a baking sheet.
  3. Cook in the preheated oven for approx. 15 minutes, stirring at regular intervals.
  4. Remove from the oven, mix in the ginger, if used, and leave to one side to cool.
  5. Clean and chop the berries.
  6. Mix the yoghurt and crème fraiche with the grated lemon rind until well combined and sweeten to taste with the remaining honey.
  7. Layer the berries, oats and the yoghurt mixture alternately in a serving bowl or individual serving dessert glasses.
  8. Refrigerate for 1 -2 hours before serving.

Berry & Oat Creme Fraiche

Glenisk Dark Chocolate & Lemon Mousse with Chocolate Chip Crème Fraîche

glen mousse 13516

Ingredients, 10 Count

Nutrition, 456 Calories

Total Time, 20 Mins

Serves, 6-8

Ingredients

  • 200g dark chocolate – not too dark, around 50-60% cocoa solids
  • 25g butter
  • 4 very fresh eggs
  • 50g caster sugar
  • 1 lemon
  • Good quality lemon curd
  •  250g Glenisk Organic Crème Fraîche 
  • Icing sugar
  • Dark chocolate or dark chocolate chips
  • Flaked almonds and Christmas themed sprinkles if wished

Method

  1. Melt the 200g dark chocolate with the butter in a pyrex bowl over a saucepan of simmering water.
  2. Do not stir the chocolate just leave it alone.
  3. Grate in the zest of 1/2 a lemon.
  4. Remove from the heat and stir gently once melted. Allow to cool for 10 minutes approx.
  5. Separate the eggs and add the yolks to the chocolate combining thoroughly.
  6. Beat egg whites until stiff then add caster sugar, beat again until thick and glossy.
  7. Take one big tablespoon of the egg white and beat well into the chocolate to loosen the mixture.
  8. Fold the remaining egg white gently into the chocolate with a metal spoon until fully combined.
  9. Spoon into pretty glasses or dishes leaving space at the top and chill for 2-4 hours until set. This dessert is rich and decadent so small portions are necessary!
  10. Toast almonds on a dry pan until golden then leave to cool.
  11. Remove the mousse from the fridge, spoon a layer of lemon curd over the top.
  12. Chop or grate dark chocolate coarsely and add to the Glenisk Organic Creme Fraiche with 1 teaspoon of icing sugar approximately.
  13. Spoon the creme fraiche on top of the lemon curd.
  14. Sprinkle over some flaked almonds on top of the dessert just before serving.
  15. Decorate with a shake of icing sugar, a few more shavings of chocolate, and some Christmas sprinkles / silver balls / edible glitter.

http://glenisk.com/recipes/dark-chocolate-lemon-mousse-with-chocolate-chip-creme-fraiche

Odlums Blueberry Crumpets with honey & yogurt

INGREDIENTS

  • 125g/4oz Odlums Self Raising Flour
  • 25g/1oz Odlums Wheat Bran
  • 2 Teaspoons Odlums Baking Powder
  • 1 Egg (separated)
  • Pinch of Salt
  • 1 tablespoon Rowse Honey
  • 150ml/¼ pint Milk
  • 125g/4oz Blueberries
  • Oil for frying

METHOD

  1. Sieve flour and baking powder into a bowl. Add the bran and mix well.
  2. Add the pinch of salt to the egg white and stiffly beat. Mix the egg yolk, honey and milk together. Add the liquid to the dry ingredients and beat well.
  3. Finally, ‘fold’ in the egg white and the blueberries.
  4. Heat a little oil on a pan and drop spoonfuls of the mixture onto pan.
  5. When mixture is puffed and bubbling on top, turn and cook on other side.
  6. Serve hot or cold.

SERVING SUGGESTIONS

Serve with low fat blueberry yogurt.

Crème fraiche and fresh fruit

Drizzle with Rowse Honey.

Blueberry Crumpets

 

Odlums Blueberry Crumpets with honey & yogurt

INGREDIENTS

  • 125g/4oz Odlums Self Raising Flour
  • 25g/1oz Odlums Wheat Bran
  • 2 Teaspoons Odlums Baking Powder
  • 1 Egg (separated)
  • Pinch of Salt
  • 1 tablespoon Rowse Honey
  • 150ml/¼ pint Milk
  • 125g/4oz Blueberries
  • Oil for frying

METHOD

  1. Sieve flour and baking powder into a bowl. Add the bran and mix well.
  2. Add the pinch of salt to the egg white and stiffly beat. Mix the egg yolk, honey and milk together. Add the liquid to the dry ingredients and beat well.
  3. Finally, ‘fold’ in the egg white and the blueberries.
  4. Heat a little oil on a pan and drop spoonfuls of the mixture onto pan.
  5. When mixture is puffed and bubbling on top, turn and cook on other side.
  6. Serve hot or cold.

SERVING SUGGESTIONS

Serve with low fat blueberry yogurt.

Crème fraiche and fresh fruit

Drizzle with Rowse Honey.

Blueberry Crumpets

 

Odlums Blueberry Crumpets with honey & yogurt

INGREDIENTS

  • 125g/4oz Odlums Self Raising Flour
  • 25g/1oz Odlums Wheat Bran
  • 2 Teaspoons Odlums Baking Powder
  • 1 Egg (separated)
  • Pinch of Salt
  • 1 tablespoon Rowse Honey
  • 150ml/¼ pint Milk
  • 125g/4oz Blueberries
  • Oil for frying

METHOD

  1. Sieve flour and baking powder into a bowl. Add the bran and mix well.
  2. Add the pinch of salt to the egg white and stiffly beat. Mix the egg yolk, honey and milk together. Add the liquid to the dry ingredients and beat well.
  3. Finally, ‘fold’ in the egg white and the blueberries.
  4. Heat a little oil on a pan and drop spoonfuls of the mixture onto pan.
  5. When mixture is puffed and bubbling on top, turn and cook on other side.
  6. Serve hot or cold.

SERVING SUGGESTIONS

Serve with low fat blueberry yogurt.

Crème fraiche and fresh fruit

Drizzle with Rowse Honey.

Blueberry Crumpets

 

Rich tomato, spicy garlic and creamy creme fraiche are all you need for a warming lunch.

This soups is made with simple, fresh ingredients.

Ingredients

  • olive oil
  • 1 lemon
  • tub of fromage frais
  • 2 cloves of garlic
  • 1 tin chopped tomatoes
  • 250 ml vegetable stock
  • 1 onion
  • 1 bunch of parsley
  • salt and black pepper

Method

  • Chop the onion finely and crush and chop the garlic. Chop the parsley very finely.
  • Heat a little olive oil in a pan and soften the onion and garlic in it for around 7-8 minutes.
  • Add all the tin of tomatoes, plus juice and the stock. Allow to boil, then reduce the heat and simmer for 15 minutes. Season according to taste. Add most of the parsley.
  • When ready to serve add a squeeze of lemon and stir in: ladle to soup into bowls, place a dollop of fromage frais in the middle and sprinkle it with parlsey.