Tag: home cooking

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Odlums Salted Caramel & Chocolate Mousse recipe

Salted Caramel & Chocolate Mousse

CategoryChristmas

Chill Time60 mins

What you need:

For the salted caramel sauce

  • 125g/4oz Granulated Sugar
  • 2 tbsp Water
  • 2 tbsp Golden Syrup
  • 50g/2oz Butter
  • 170ml carton Double Cream
  • ½ tsp sea salt

For the mousse

  • 350g Dark Chocolate, chopped into small pieces
  • 50g/2oz Butter
  • ½ tsp Goodall’s Vanilla Extract
  • 8 Eggs, separated
  • 1 tbsp Shamrock Golden Caster Sugar

To serve

  • Double Cream, whipped
  • Chocolate, grated

How to:

  1. For the salted caramel sauce, place the sugar, two tablespoons water and golden syrup in a saucepan and bring to a boil, stirring occasionally. When the sugar has turned a rich amber colour, remove from the heat and stir in the butter, cream and salt. Pour into a bowl, cover the surface with cling film and cool completely.
  2. For the mousse, melt the chocolate and butter in a bowl set over a pan of simmering water – ensuring that the bottom of the bowl does not touch the water. Set aside to cool a little. Then whisk the egg yolks into the cooled chocolate mixture and add the vanilla.
  3. In a separate bowl, whisk the egg whites to a light foam then add the caster sugar and whisk again until soft peaks form when the whisk is removed. Stir a third of the egg whites into the chocolate mixture. Then carefully fold in the remaining egg whites until well incorporated
  4. Pour a tablespoon of salted caramel sauce into the bottom of each serving glass. Top with one-third of the mousse mixture. Drizzle over enough sauce to cover the mousse. Repeat this layering with mousse and caramel, finishing with a final layer of mousse.
  5. Refrigerate for an hour before serving. If chilled for longer, remove 30 minutes before serving. Finish with a dollop of whipped cream and chocolate shavings.

Salted Caramel & Chocolate Mousse

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Strawberry Ice Cream @bordbia


bordbia
Perfect for a hot day or an after dinner dessert, this ice-cream made using fresh Quality Mark strawberries is full of vitamin C and is sure to have you licking your lips!🍦

All you need is:
450 – 500g Bord Bia Quality Mark strawberries
250g tub of mascarpone cheese
400g tin of condensed milk

How to make:
✅ Cut the stalks off the strawberries and quarter them. Place them in a flat-bottomed dish and mash to a puree with a potato masher; how smooth you want it, is up to you.

✅ Add the mascarpone and mash again until well combined. Stir in the condensed milk until streaky, but evenly mixed.

✅ Using a spatula, transfer to a plastic container and put in the freezer. Leave for 6 hours or overnight for best taste.

✅ When ready to go, simply scoop into bowls or cones and decorate however you like.

#BordBiaRecipe #StrawberryIceCream #Strawberries #FreshFruit #LocallyGrown #IceCream #HomemadeIceCream #SummerRecipe #Dessert
Edited · 4w
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Granny’s Apple Cake with Odlums Coconut Flour

Grannys-Apple-Cake

CategoryOur Top Picks

Cook Time40-50 mins

What you need:

  • 115g/4oz Odlums Coconut Flour
  • 175g/6oz Butter or Margarine
  • 175g/6oz Shamrock Golden Caster Sugar
  • 3 Eggs
  • 4 tbsp of water
  • 1 level teaspoon Goodall’s Cinnamon (optional)
  • 3 Apples (peeled & cored)

How to:

  1. Preheat oven to 190°C/375°F/Gas 5. Grease and base line a 900g/2lb loaf tin.
  2. Beat butter/margarine, sugar and water together. Add the eggs, one at a time, beating well after each addition.
  3. Stir in the flour and cinnamon, if used.
  4. Roughly chop 2½ apples and stir into the mixture, then transfer to the prepared loaf tin.
  5. Slice the remaining half apple into thin circles and arrange on top of mixture.
  6. Bake for 40-50 minutes approx. Allow to stand in tin for about 5 minutes, then turn onto a wire tray to cool.
  7. To finish, dust with sieved icing sugar. Enjoy!

Granny’s Apple Cake with Coconut Flour