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RECIPES – FIBER FAVORITES
BERRY AND WHITE
CHOCOLATE MOUSSE
Serves 5
½ lb (200g) white chocolate
½ lb (200g) strawberry pulp
½ lb (200g) raspberry pulp
3 teaspoons gelatine dissolved in 3
teaspoons hot water
3 x egg yolks
10oz (300ml) carton thickened cream
¼ cup icing sugar
2 tablespoons Grand Marnier
1. Melt chocolate over hot water, cool,
being careful not to let it set.
2. Combine strawberry pulp and raspberry
pulp, set aside.
3. Combine chocolate, gelatine
mixture and egg yolks, whisk until
pale and glossy.
4. Beat cream and icing sugar together
until soft peaks form, fold through
chocolate mixture with berry pulp and
Grand Marnier.
5. Pour into a moistened 5 cup
capacity mould.
Refrigerate several hours or overnight.
CARROT CAKE
Serves 8
1¾ cups plain flour
2 teaspoons baking powder
½ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon cardamom
½ cup peanuts, chopped
½ cup sultanas
½ cup brown sugar, firmly packed
1½ cups carrot pulp
½ cup oil
2 x eggs, lightly beaten
¼ cup sour cream
1. Grease and line a 10in x 6in loaf pan.
2. Sift flour, baking powder, nutmeg,
cinnamon, and cardamom into a large
mixing bowl.
3. Add peanuts, sultanas, brown sugar
and carrot pulp, stir to combine. Add
eggs, oil and sour cream.
4. Beat with electric mixer using
medium speed until all ingredients
are well blended.
5. Pour into loaf pan and bake at 350°F
for 1 hour or until cake is cooked when
tested with a skewer
6. Remove from oven, stand in cake pan
for 5 minutes before inverting out onto a
wire cake rack to cool
JE98XL_IB_Issue1,09.indd 40 16/12/09 11:27 AM