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BERRY AND WHITE
CHOCOLATE MOUSSE
Serves 6
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.
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RECIPES - FIBRE FAVOURITES cont’d