Showing posts with label Desserts~Continental. Show all posts
Showing posts with label Desserts~Continental. Show all posts

Sunday, 15 March 2015

Eggless Strawberry Mousse

Wonderful Mother
By Pat O'Reilly
God made a wonderful mother,
A mother who never grows old;
He made her smile of the sunshine,
And He moulded her heart of pure gold;
In her eyes He placed bright shining stars,
In her cheeks fair roses you see;
God made a wonderful mother,
And He gave that dear mother to me.

Today is Mothersday and there is no better way to show your appreciation than to cook or bake a special dish for your mum. This quick and easy strawberry mousse is so delectable that any mum will appreciate it. It's simple and easy to make and can be rustled up in minutes giving you lots of time to spend with your mum.

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Strawberry Mousse
Delicious and creamy strawberry mousse that can be made in a jiffy.
  • 12 Strawberries
  • 250g Mascarpone cheese
  • 2 tablespoons Icing sugar
  • 1 teaspoon Vanilla Essence
1. Hull 8 strawberries and blend them to a fine puree. Strain the strawberry pulp to remove any seeds and keep aside.2.In a bowl whisk together the mascarpone cheese with the icing sugar and vanilla essence.3.Fold into the mascarpone mixture the strawberry puree and incorporate it well.4. Slice the remaining strawberries and arrange them in glasses so that they line up around the edges of the glass.5.Spoon the strawberry mousse into the centre of the glasses and garnish the top with remaining strawberry slices.6. Chill the mousse for 1 hour before serving.
Prep time: Chill time time: 1 hour Total time: Yield: 4 servings

Submitting to:
Lets cook for mothersday event by simplyfood.

Sunday, 7 September 2014

Chocolate Fudge cake with Strawberries

Rich and delicious chocolate fudge cake with chocolate dipped juicy strawberries.


275 g caster sugar
175 g soft margarine
3 eggs
1 teaspoon vanilla essence
175 g natural yoghurt
225 g self raising flour
50 g cocoa
1 teaspoon bicarbonate of soda

For the icing:

50 g margarine
30 g cocoa
5 tablespoons milk
240 g icing sugar

For Garnish:

White chocolate hearts and stars
20 strawberries
120 g milk chocolate


1.Preheat oven to 170 degrees C /325 degrees F
2. Line the sides and base of a 9 inch spring form baking tin and grease it.
3. Melt the milk chocolate in the microwave for 2 minutes  and when it is fully melted, dip 6 strawberries in them and leave them to set in the fridge.
4. Slice the remaining strawberries in half keeping the leaf on and keep aside for garnishing later.
5. In a bowl add the sugar and margarine and beat until light and fluffy.Add the yoghurt and eggs and beat again until fully incorporated.together.
6.Sieve together the cocoa, flour and bicarbonate of soda and add it to the butter and egg mixture. Fold the mixture until all the flour is incorporated.
7. Add the cake batter to the prepared baking tin and smooth the top.
8. Bake in the preheated oven for 40-45 minutes until a skewer inserted in it comes out clean.
9. Remove cake from oven and leave to cool in the tin.
10. Once cake is cooled remove it from the tin and remove the paper lining.
11. Place the cake top side down on a serving dish.

Making the icing:

12.In a pan add the margarine, when it has melted take it off the heat. Sieve the cocoa and icing sugar into the melted butter. Add the milk and whisk together to form the chocolate ganache.
13. Let the ganache cool slightly, than pour it over the cooled cake and spread it on the sides and top of cake.
14. Let the ganache  set for 15 minutes.
15. After 15 minutes , add the 6 chocolate dipped strawberries on the top of the cake and place the remaining strawberries halves around the circumference of the base of the cake.Decorate the top of the cake with chocolate hearts and stars.

I have baked this cake for the great Verbaudet summer bake off, since the theme was summer, I have used strawberries in my cake. To participate in this bakeoff,  Verbaudet sent me the great British Bake off recipe book, some edible decorations, measuring spoons and oven gloves.

Saturday, 26 July 2014

Mixed Berry Ice cream with Cassis

Mixed Berry Ice cream with Cassis

Preparation time – 30 minutes
Chilling time –12 hours
Serves- 6


200 grams /8 oz mixed berries - blackcurrants,raspberries,blackberries,strawberries
200 grams / 8 oz mixed berries - blackcurrants,raspberries,blackberries,strawberries for folding into ice cream and garnish
397 grams/ 16 oz sweetened condensed milk
125 ml fresh double cream
1 tablespoon sugar (optional if berries are little sharp)
1 tablespoon Cassis –blackcurrant liquor (optional)


1. Wash the 200 grams of berries and chop up into bite sized pieces.
2. In a blender jug add the chopped berries and add sugar. Blend to a coarse texture to form berry compote.
3. In a bowl add the condensed milk and the cream and whip till light and fluffy.
4. Fold in the berry compote.
5. Pour the mixture into a tupperware container and place in freezer.
6. After 3 hours take the ice cream out of the freezer and stir with a fork to break any ice crystals.
7. At 3 hour intervals repeat this process twice more (In total 3 times)
8. After the third time take the ice cream out of the freezer and allow stand for 5 minutes.
9. In mean time reserving few berries for garnish, chop the remainder into bite size pieces. To the berry mixture add a tablespoon of cassis- blackcurrant liqueur and mix together.
10. Fold the berry pieces into the ice cream.
11. Using an ice cream scoop, scoop ice cream into serving bowl, garnish with the reserved berries.
Serve immediately.

NB- Alternatively you can skip stages 5-7 if you have an ice cream maker. 

Tuesday, 22 April 2014

Jelly Bean Mini Cheesecakes for National Jelly Bean day 22nd April

Today is national Jelly Bean day and I have created this delicious mini cheese cakes to celebrate the day.


1 250 g tub light mascarpone cheese 
3 tablespoons icing sugar
1 teaspoon vanilla essence
A handful of assorted Jelly beans
125 g digestive biscuits
50 g butter
3 tablespoons mango compote
2 strawberries for garnish (optional)


1. Crush the biscuits .
2. Melt the butter and add it to the biscuits, mix together to form a sand like texture.
3. Place four ring moulds (without the base) on a baking tray lined with parchment paper.
4. Divide the biscuit mixture into the four rings and press it smooth and pack it into the rings.
5. Place the tray in the fridge to chill and set the biscuit base.
6. In a bowl add the mascarpone, icing sugar and vanilla and whip it together.
7. Fill a piping bag fitted with a star nozzle with the mascarpone mixture.
8. Run a sharp knife around the edge of the ring to release the biscuit base and gently lift off the metal ring.
9. Place the biscuit bases on to serving tray and spoon over them some mango compote.
10. Pipe over the compote the mascarpone mixture.
11. Scatter some jelly Belly beans on top of the mascarpone and chill the cheese cakes before serving.

12. If you have strawberries slice them thinly and add as garnish together with the Jelly Beans

 Thankyou to Jelly Belly for sending me the Jelly Beans to try.

If you would like to win a spring box of Jelly beans check this post  to enter the give-away.

Submitting to:
Lets cook sweet treats for Easter event by


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