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Fibre favourites continued
Berry and white
chocolate mousse
200g white chocolate
200g strawberry pulp
200g raspberry pulp
3 teaspoons gelatine dissolved in
3 tablespoons hot water
3 egg yolks
300ml carton thickened cream
1
⁄
4
cup icing sugar
2 tablespoons Grand Marnier
1. Melt chocolate over hot water, cool, being careful
not to let it set. Combine strawberry pulp and
raspberry pulp, set aside. Combine chocolate,
gelatine mixture and egg yolks, whisk until pale
and glossy. Beat cream until soft peaks form, fold
through chocolate mixture with berry pulp and
Grand Marnier. Pour into a wetted 5 cup capacity
mould. Refrigerate several hours or overnight.
Carrot cake
1
3
⁄
4
cups plain flour
2 teaspoons baking powder
1
⁄
2
teaspoon nutmeg
1
⁄
2
teaspoon cinnamon
1
⁄
2
teaspoon cardamom
1
⁄
2
cup peanuts, chopped
1
⁄
2
cup sultanas
1
⁄
2
cup brown sugar, firmly packed
1
1
⁄
2
cups carrot pulp
1
⁄
2
cup oil
2 eggs, lightly beaten
1
⁄
4
cup sour cream
1. Grease and line a 25cm x 15cm loaf pan. Sift flour
and baking powder into a large mixing bowl, add
nutmeg, cinnamon, cardamom, peanuts, sultanas,
brown sugar and carrot pulp, stir to combine. Add
eggs, oil and sour cream. Beat with electric mixer,
using medium speed until all ingredients are well
blended. Pour into loaf pan.
2. Bake at 180°C for 1 hour or until cake is cooked
when tested with a skewer. Remove from oven,
stand in cake pan for 5 minutes before inverting
out onto a wire cake rack.
166
R14