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white chocolate mousse
serves 4
175g (6oz) white chocolate, 1.25ml (
1
⁄4 tsp) lemon juice
broken into pieces 225ml (8fl oz) double cream
90ml (3fl oz) milk grated plain chocolate, to decorate
2 egg whites
1 Place the chocolate in a large bowl set over a pan of simmering water, until melted. Stir in
the milk and set aside.
2 Using the whisk on speed 6, whip the egg whites and lemon juice until stiff, then using a
metal spoon fold into the chocolate mixture, until well combined.
3 Using the whisk on speed 6, whip the double cream, until it forms soft peaks. Gently fold
into the chocolate mixture.
4 Divide the mousse between four glasses and chill for at least 2 hours. Sprinkle with grated
chocolate and serve.
walnut, almond & hazelnut biscuits
makes 20 biscuits
100g (4oz) hazelnuts 50g (2oz) chopped walnuts
5 egg yolks finely grated rind of 1 orange
100g (4oz) caster sugar 50g (2oz) flaked almonds
2.5ml (
1
⁄2tsp) vanilla essence
1 Preheat the oven to 150°C/300°F/Gas 2. Chop hazelnuts. Using the beater on speed 3-4,
cream together the egg yolks, sugar and vanilla essence in the bowl. Add the walnuts,
hazelnuts and orange rind.
2 Line a baking sheet with baking parchment paper and spoon small amounts of the mixture
onto the prepared sheet, pressing down slightly. There should be enough mixture for 20
biscuits.
3 Sprinkle the flaked almonds over the biscuits, pressing in slightly and bake for 18-20
minutes, until golden brown. Leave to cool on the baking sheet then store in an airtight
container.
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