MINI BANOFEE BITES 🍌🍫 This might be the best dessert I have ever made. They are packed full of fibre and made with just a handful of amazing ingredients all from your local @dunnesstores.
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.
Seaweed Ice Cream with the brilliant @oritannenbaum and @gaptoothedheart • During their time at @ballymaloecookeryschool they’d love to explore the Irish coast and explore all that the sea has to offer and developed some truly delicious ice creams.Edited · 1d
In a food processor, blitz the butter and sugar until well combined.
Add the flour and vanilla bean paste and pulse briefly until the mixture resembles breadcrumbs.
Use your hands to bring the mix together, gently knead then roll into a ball.
Wrap in clingfilm and transfer to the fridge to chill.
Repeat with the ingredients for the chocolate shortbread, adding the cocoa powder with the flour.
Chill in the fridge for 20 minutes.
Lightly dust your work surface with flour and roughly break the doughs into small pieces, randomly assembling the pieces to create a single dough mixing both the chocolate and vanilla.
Gently roll the dough again to create the mixed marble pattern, adding a little bit more flour if needed. You want the dough to be 1cm thick.
Use fluted cutters to cut into rounds.
Carefully transfer onto a baking tray.
Then use a fork to prick a few lines of holes in the centre of each.
Chill in the fridge for 20 minutes.
Heat the oven to 190C/170C fan and bake for 12-13 minutes.
They will be done when they are firm to touch and light golden in colour.
Sprinkle with a little granulated sugar and set aside o cool on a wire rack.
Will last 4-5 days stored in an airtight container.
Foodaware 