* CHOCOLATE AND COOKIE MOUSSE Ingredients100 g, Dark chocolate
½ cup, Heavy whipping cream
3 nos., Crunchy chocolate cookies
3 nos., Maraschino cherries
Method- Place chocolate in a bowl over a double boiler on low heat. Stir chocolate until it melts.
- Then turn off the heat and let stand. Beat the cream over ice till it forms a soft peak.
- Now add the melted chocolate to the whipped cream and mix well. Let it settle down for at least 15–20 minutes.
- Take a serving bowl and crush the cookies at the base.
- Pour the chocolate mixture into it and put in the fridge for at least half an hour to settle down.
- Garnish with the whipped cream and maraschino cherries.
* APPLE PIEIngredients
8, Granny smith apple
½ cup, Unsalted butter
½ cup, Grain sugar
½ cup, Brown sugar
A handful of raisins
1 tsp, Cinnamon powder
short crust pastry
2 cups, Refined flour
100 g, Cubed butter
1 cup, Coldwater
Salt, to taste
Method
For the short crust pastry
- Put the flour and salt in a large bowl and add the cubes of butter.
- Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining.
- Work quickly so that it does not become greasy. Use a knife and stir just enough of the cold water to bind the dough together.
- Wrap the dough and chill for 10-15 minutes before using.
For the apple pie
- Preheat oven at 220?. Cut the apples into dices. Place a pan on the gas range and melt butter.
- Add the apples to the pan and sauté well. Add grain sugar and brown sugar and cook the entire mixture well. Add cinnamon powder and raisins.
- Let this mixture cool down. Take small pie moulds and line them with shortcrust pastry.
- Put the mixture in the moulds and cover with the strips of the pastry.
- Cook in the pre-heated for 45–50 minutes, till the crust is golden.
* TOFFEE APPLE PUDDINGIngredients125 g, Butter
175 g, Brown sugar
200 g, Fresh cream
1 tsp, Vanilla essence
175 g, Butter, plus extra for greasing
3, large red apples
130 g, brown sugar
2 eggs, Beaten
4 tbsp, milk
150 g, Refined flour
1 tsp, Lemon zest
Lightly whipped double cream, for serving
MethodFor the toffee sauce
- In a small saucepan, melt the butter and sugar in a pan together over a medium heat, until the mixture begins to turn amber and caramelises.
- Lower the heat and slowly stir in the cream and vanilla extract, then take off the heat and set aside to cool completely.
For the pudding
- Lightly butter a 9inch baking basin. Cut a small disc of butter paper and place in the bottom. Peel core and slice the apples.
- Heat 25g of the butter and gently fry the apples until they are just tender and start to caramelise.
- Set aside to cool slightly. In a bowl, beat together the rest of the butter and sugar until the mixture is pale and creamy.
- Gradually add in the beaten egg and milk mixing well. Sift in the flour and fold into the batter until well-combined.
- Scatter the apples onto the bottom of the buttered basin and drizzle over half the toffee sauce.
- Pour the sponge batter over the apples.
- Cover the pudding basin with a lid, and then place a thin aluminium foil on top of the lid leaving a little extra, and seal the edges.
- Place the basin in a large saucepan or steamer and pour in enough boiling water to come halfway up the sides.
- Cover with a lid and steam for at least 1 hour or until a skewer inserted into the middle of the pudding comes out clean.
- Turn the pudding out onto a plate and serve with remaining toffee sauce & lite whipped cream.