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3. Spread cake batter into flan tin. Bake for
25 minutes or until a skewer inserted in
the centre comes out clean. Loosen the
edges with a small knife, cool slightly
before turning out onto cake rack.
4. Once the shortcake is cool, fill the centre
with the whipped cream and chill.
5. Meanwhile heat the jam in a small
saucepan until warm and dip berries a
few at time into the warmed jam. Pile the
berries into the centre of the shortcake.
Drizzle over any remaining jam. Chill
before serving.
Heavenly Rich Chocolate Mousse
7g sachet gelatine
125ml boiling water
250g rich dark chocolate, melted
300ml thickened cream, whipped
2 egg whites
1. Combine gelatine and boiling water and
mix until the gelatine has dissolved. Allow
gelatine to cool.
2. Mix the melted chocolate and whipped
cream together in a large bowl. Add
gelatine.
3. In a small bowl using the StickMaster with
whisk attachment, whisk the egg whites to
stiff peak stage and fold into the chocolate
mixture until well combined.
4. Immediately pour into 4 x 1cup ramekins.
Refrigerate until firm.
Strawberry Cream
2 punnets strawberries, washed and hulled
¾ cup caster sugar
2 tablespoons lemon juice
3 teaspoons gelatine dissolved in 2
tablespoons boiling water
300mls thickened cream
Extra strawberries for decoration
1. Place strawberries, sugar and lemon juice
into a saucepan and bring to the boil.
2. Reduce heat and allow to simmer until
sugar has dissolved. Add dissoved gelatine
to strawberry mixture and allow to cool.
3. Using the StickMaster, process strawberry
mixture until smooth.
4. In a separate bowl, using the StickMaster,
process cream until thick.
5. Fold the cooled strawberry mixture
through the cream using a large spoon.
Pour into individual serving dishes and
chill for several hours.
6. Serve decorated with extra fresh
strawberries and whipped cream.
Recipes continued