Girl Versus Food

Reviews, recipes and thoughts from a Scottish food blogger

Category: Recipes (page 1 of 2)

Recipes that have been tried, tested and tweaked by me.

Scotch Beef and Haggis Wellington Recipe

The lovely people at QMS (Quality Meat Scotland) asked me to come up with a recipe in honour of Burns Day which combined haggis and Scotch beef. Since these are two of my favourite ingredients, I was excited to get my thinking cap on! As much as I love haggis, neeps and tatties, sometimes it’s nice to use ingredients in a new way. So here’s my Scotch Beef and Haggis Wellington. I’ve used Scotch Beef PGI which is beef that is specially selected and sourced from Scottish farms that adopt best practice regarding animal welfare and natural production methods.

 

Serves 4 – 6

For the Wellington

700g of Scotch beef fillet

1 tbsp olive oil

2 tbsp English mustard

2 pre-rolled packs of puff pastry

2 beaten egg yolks

8 slices of Parma ham

300g of good quality haggis

100g of mushroom pate (Castle Maclellan is good)

Sides

3 large new potatoes per person

400ml chicken stock

3 sprigs of thyme

2 peeled garlic gloves

150g butter

Salt and pepper

2 tablespoons of olive oil

6 – 8 asparagus stalks per person

Whisky Sauce

1 onion, finely chopped

10g of butter

50ml whisky

50ml of chicken stock

400ml double cream

1 tbsp Dijon mustard

2 tbsp wholegrain mustard

Salt and pepper

Squeeze of lemon juice

 

Method

  1. Heat 1tbsp of olive oil in a pan and sear the beef for 30 seconds on each side.Remove the beef from the pan and brush all over with the mustard. Leave to cool.
  2. Mix the haggis and pate together in a bowl.
  3. On top of a sheet of cling film, lay out 4 of the slices of the Parma ham with them slightly overlapping. Spread some of the haggis and pate mixture on top of the ham. Place the beef fillet on top of this and spread the other sides of the fillet with the remainder of the mixture. Drape the other 4 slices of Parma ham over the top of the haggis covered beef. Pull the edges of the cling film up and wrap the beef top. Place in the fridge for 15 minutes.
  4. Take the pastry out of the fridge.
  5. Peel the potatoes and cut them into barrel shapes.
  6. Dust your work surface with flour and unroll one of the packs of puff pastry. Place the Parma wrapped beef in the middle of the pastry. Drape the other roll of pastry over the top. Smooth the pastry down to get a tight seal with the bottom layer of pastry, expelling any air as you go. Trim around the base of the wellington with a knife, leaving a small border. Press all the way around the border with a fork.
  7. If you have pastry left over you can cut it into strips and create a decorative lattice pattern on the top of your wellington. Brush the pastry with the egg yolks.
  8. Place the wellington in the fridge for 10 minutes and preheat your oven to 200C.
  9. Put the wellington on a baking tray and bake for 20 minutes at 200C then lower the temperature to 180C and cook for a further 15 minutes. The meat needs to rest for 15 minutes before you carve and serve it.
  10. While the meat is cooking you can make the whisky sauce and the fondant potatoes. Melt 150g of butter in a pan and once the butter is foaming, add the potatoes. Cook them for 7 minutes on one side over a medium heat without moving them. Turn the potatoes over (they should be golden brown) and cook for another 7 minutes on the other side.
  11. Add the chicken stock, garlic gloves, thyme and salt and pepper. Place a lid on the pan and leave to simmer. The potatoes are done when they are tender and slide easily off a fork.
  12. For the whisky sauce, melt the butter in a pan and add the chopped onions. Cook over a low heat for 5 minutes until the onion softens.
  13. Add the whisky and flambé the mixture to burn off the alcohol (carefully turn the pan to the side over the flame until it catches alight).
  14. Add the chicken stock and the cream and bring up to a simmer. Stir in the mustard and season with salt and pepper and a squeeze of lemon.
  15. Drizzle the asparagus will olive oil and season will salt and pepper. Cook in a hot griddle pan for about 4 minutes.
  16. Carve the wellington and serve on a warm plate with the potatoes, asparagus and whisky sauce.

Beef Wellington

image2 (9)

Beef Wellington

How to Host a Burns Supper

Robert Burns birthday on the 25th of January brings a night of celebrations across the country (and further afield) in memory of the great poet. It’s a brilliant night of food, drink, verse and good company but it can be a bit daunting if you’ve never planned your own before. So here’s the Girl Versus Food guide to hosting a Burn’s Night at home.

The Food

It goes without saying that your guests will be expecting haggis, neeps and tatties! Getting good quality haggis is important; I’d suggest ordering one from your local butcher. For something a bit different, Servus Venison Haggis is very good.

Will you be serving your haggis traditional style with champit tatties and bashed ‘neeps? Or will you look to incorporate the national dish into your menu in another way? I’ve previously created these Haggis Scotch Eggs and will be posting a recipe for Haggis Beef Wellington later in the week.

Last year for my Burns Supper, I went classic with a haggis main course and designed the rest of the menu using as much fantastic Scottish produce as possible. The full menu was as follows;

Amuse Bouche:

Lobster Tail with truffle

Starter:

A Plate of Game – game terrine, venison tartar served with a quails egg, game pate

Le Trou Normand (palate cleanser):

Edinburgh Raspberry Gin Sorbet

Main:

Haggis wi’ bashit neeps an’ champit tatties

Pudding:

Heather Honey and Whisky MousseBurns Supper

 

The Drinks

It’s traditional to serve the haggis with whisky. With it being our national drink there’s plenty of options to choose from and each has its own unique characteristics. Food and drink writer Fiona Beckett has an article here https://www.matchingfoodandwine.com/news/pairings/which-whisky-pairs-best-with-haggis/ about which whiskies pair best with haggis, but a Talisker 10 year old would be a safe bet.

Not a big whisky fan? How about a lovely Scottish gin instead? Just like whisky, each gin is very different depending on the botanicals used. A few of my favourites are Rock Rose, The Botanist and Strathearn. Rock Rose have distilled this beautiful limited edition Lassies Toast Gin for Burns this year.Lassies Toast Gin

The Toasts and Poems

It’s great to get all your guests involved in the fun. You might want to ask them to pick out a favourite piece by Burns in advance that they would be happy to give a rendition of on the night (since nobody likes to be put on the spot). You could have guests reading their verses between courses or after the meal.

The Selkirk Grace is said at the beginning of the meal. This is a short and easy verse so would be ideal for someone who is nervous about reading a poem aloud.

When the haggis is brought to the table (ideally accompanied by bagpipe music) Address to The Haggis is read and the cooked haggis is cut open.

After the meal, there are three pieces performed which have been written especially for the evening by the hosts or another appointed person.

  1. The Immortal Memory is a tribute to Robert Burns where the speaker picks out interesting aspects of The Bards life or works. This is the most serious of the speeches.
  2. The Toast To The Lassies is a light-hearted performance and an opportunity to tease the female guests in a good natured way. It should always end with a genuine thanks to the fairer sex and a heartfelt toast.
  3. It’s only fair that the girls get a chance to respond and so follows The Reply to The Toast To The Lassies.

The Visit Scotland page has some great short videos with advice on writing your toasts here https://www.visitscotland.com/about/famous-scots/robert-burns/burns-night/

At the end of the night, it’s time to get your guests together, join hands and sing along to Auld Lang Syne.

Remember, it’s your night so if there are any sections you want to skip or extras you want to add in then go ahead and tailor the evening to you and your guests.

Everything Else

If you can talk your guests into wearing tartan then all the better… kilts, tartan trews and dresses will really set Burns mood.

A tartan themed table and place cards will look beautiful too! As an added touch, you might want to think about a wee favour on your guests’ place settings. Scottish tablet or an alcohol miniature perhaps?

tartan table

Too Much Hassle?

If this all seems like a bother or hosting isn’t your thing, get yourself along to an organised Burns Supper in your area. And nobody will ask you to do the dishes at the end of the night! Here’s a couple of options in Edinburgh and Glasgow.

Edinburgh

Glasgow

Carnivore Club Box – Review and Recipes

A platter of cured meat paired with cheese and wine is one of my absolute favourite things so I was delighted to test out a Carnivore Club Box this month. The Carnivore Club is a monthly subscription service that delivers artisan charcuterie direct to your door. Italian Bresaola, Spanish Serrano and chorizo are all long term loves of mine. But what’s great about the Carnivore Club is that they use all British produce and ethically treated animals.

This month, the featured producer is Great Glen Charcuterie who specialise in wild venison products. The husband and wife team behind Great Glen Charcuterie are based in the Scottish Highlands and are clearly passionate about what they do.

So what was in the box?

Carnivore Club Box

  • Green Peppercorn Salami
  • Venison Bresaola
  • Venison Pork Salami
  • Venison and Pork Chorizo
  • Chili Venison Chorizo

Of course, I started off by having a wee taste of everything and was blown away by the flavours. The textures were lovely and the seasoning and spices were perfectly balanced.

I was pleased at the quantity in the Carnivore Club box as it meant I was able to create a great platter as well as several other dishes. I had a look at the Great Glen website for some recipe inspiration; they’ve got lots of great ideas on there!

Here’s what I used my box to create:

Brunch of Asparagus with Venison Bresaola and a Poached Egg:

Asparagus Poached Egg

Scallop and Chili Venison Chorizo Canapes:

Scallop Chorizo

A Salad of Gorgonzola, Walnuts, Figs and Green Peppercorn Salami:

Venison Salad

A Charcuterie Platter including artichoke hearts wrapped in salami and pear and gorgonzola wrapped in salami:

Venison Platter

Overall, I was really impressed by both the quantity and quality of the products in the Carnivore Club box. If you’re into cured meats it is definitely worth trying out.

Edinburgh Gin Raspberry Sorbet Recipe

As a gin-lover I’m always looking for ways to incorporate my favourite drink into cooking. This gin sorbet is so delicious and refreshing, I’m sure you’ll love it as much it as I do! It’s great as a light dessert or you could serve a small scoop as a palate cleanser between courses. The gin liqueur I’ve used has a 20% alcohol volume so if you use a full strength gin you’ll need to reduce the amount you add or it will taste too strong and be difficult to freeze.

 

Ingredients

300g caster sugar

300ml water

500ml good quality tonic water

Zest and juice of one lime

Zest and juice of half a lemon

75ml of Edinburgh Gin Raspberry Liqueur

1 egg white

 

Method

  1. Put the sugar and water in a pan over a low heat and stir regularly until the sugar is dissolved. Once dissolved, turn the heat up and allow the liquid to boil for one minute.
  2. Transfer the liquid to a bowl to cool (an empty plastic ice cream tub or tupperware is ideal). Once cooled to room temperature place in the fridge for one hour.
  3. Add the tonic water, gin and citrus juice and zest. Freeze for 8 hours.
  4. Remove from the freezer and break up the mixture with a fork. Transfer to a blender and add the egg white. Blitz until smooth but try to do this quickly before the mixture melts too much.
  5. Transfer back into your tub and freeze overnight. For best result remove from the freezer ten minutes before serving.

IMG_7659

Haggis Scotch Egg, Neep Chips and Tattie Slaw

I’m a massive fan of the traditional Burns Supper but this year I wanted to think a wee bit creatively about what I could do with those three classic ingredients: haggis, neeps and tatties. So I came up with a platter of Haggis Scotch Egg, Neep Chips and Tattie Slaw. All to be washed down with a dram of single malt of course….

Read on for my recipes on how to recreate this for yourself.

burns2

Thank you to the lovely people at ScotMid who generously provided me with all the ingredients I needed to cook up this delicious platter. For more ideas and recipes for Burns Night check out www.Scotland.org/burns

 

For the Haggis Scotch Egg (makes 4)

Ingredients

6 medium eggs

250g haggis

4 good quality pork sausages

50g plain flour

150g golden breadcrumbs

1 litre of vegetable oil

Method

  1. Preheat oven to 180 degrees C
  2. Put 4 eggs in a pan of cold salted water and bring up to the boil. Simmer for 8 minutes (or 5 if you like a soft yolk)
  3. Bring the eggs out and put them in cold water to cool for ten minutes before carefully peeling them.
  4. Mix the sausage meat and the haggis in a bowl and divide the mixture into four.
  5. Flatten out each ball of meat and wrap it around the egg until the egg is completely covered and there is a smooth finish.
  6. Fill a medium sized pan with the vegetable oil and put on the hob to heat. Hot oil can be dangerous, be careful.
  7. Set up three bowls – one with the flour, one with two beaten eggs and the third with the breadcrumbs.
  8. Roll the haggis eggs in the flour, dusting off any excess. Then into the egg mixture and then the bread crumbs. Then they go back into the egg mixture and the breadcrumbs for a second time to ensure they are properly coated.
  9. Test if the oil is hot enough by dropping in a small piece of bread; if it turns golden brown quickly then the oil is ready.
  10. Using a slotted spoon, carefully lower the haggis eggs into the oil and cook for 4 – 5 minutes or until golden brown. Cook the eggs in batches of two to avoid overcrowding the pan.
  11. Transfer the eggs to the oven and cook for 10 minutes.

 

Neep Chips

Ingredients

1 large turnip

1 litre of vegetable oil

Salt

Paprika

Oregano

Method

  1. Cut the turnip into skinny chips.
  2. Fry in a pan of vegetable oil for 5 minutes
  3. Transfer to the oven and cook at 180 degrees C for 20 minutes
  4. Season with salt, paprika and oregano.

 

Tattie Slaw

Ingredients

Two medium sized potatoes

1 white cabbage

1 red onion

1 carrot

4 spring onions

300ml of sour cream

2tbsp of white wine vinegar

Method

  1. Peel the potatoes and boil them in salted water for 20 minutes. Remove from the pan and allow to cool.
  2. Grate the carrot and finely slice the spring onions (white part only).
  3. Half and then slice the red onion and separate its layers.
  4. Shred the cabbage.
  5. Chop up the cooled potato into bite sized chunks and add all the ingredients to a bowl and toss together.

Wishing you a very happy Burns celebration, from Girl Versus Food x

The Periodic Table of Cocktails

Does the periodic table might bring back some school memories for you? Arranging the chemical elements based on their atomic numbers reflects over a century of research. I bet those scientist could have done with a stiff martini after using all that brainpower!

So in this post I wanted to tell you about the slightly geeky but uber-cute cocktail book ‘The Periodic Table of Cocktails’. From Mojitos to Moscow Mules, there are 106 cocktails which you can navigate by spirit, style or flavour. There’s loads of fun anecdotes and historical titbits in the book; I particularly enjoyed learning that a “Scofflaw” was someone in Prohibition USA who ignored the drinking ban. I’m not a particularly rebellious person but I feel there’s a good chance I would have been a Scofflaw!

I’ve picked a more modern cocktail from the ‘The Periodic Table of Cocktails’ to feature in this post. ‘The Penicillin’ was created in New York in 2005. With the ginger, citrus and whisky, this reminds me of a hot toddy and I’m pretty sure a few Penicillins would have a similar effect on your well-being.

Ingredients

60ml single malt or blended Scotch whisky

10ml Islay whisky

30ml lemon juice

30ml honey-ginger syrup (to make this put 100ml of honey, 100ml of water and 25 – 30g of sliced fresh root ginger in a pan. Bring to the boil and simmer for 10 minutes. Allow to cool and strain to remove the pieces of ginger)

Method

Add all the ingredients to a cocktail shaker. Shake hard over ice and strain into a rocks glass, preferably with one large ice cube or ice ball. Garnish will candied ginger if you can get your hands on some.

The book has been written by Emma Stokes a.k.a. Gin Monkey who, as well as having a Pharmacology degree, is also an expert on all things cocktail. With an R.R.P. of £9.99, it would make a great stocking filler.

Good news! I also have three copies to give away. To enter, simply sign up to my Girl Versus Food newsletter here. Winners will be drawn on Sunday 22nd November 2015.

IMG_3324

Roasted Sausage & Potato Supper

One of my favourite days out of the year is a trip to the BBC Good Food Show Scotland. I’m particularly excited about the 2015 show as I’m one of the official bloggers for the show. There’s so many delicious samples to taste and cooking demos to watch; it’s a foodie paradise! This year there are also going to be pop-up versions of some of Glasgow’s top restaurants like Porter & Rye which I reviewed here.

The 2015 show will take place at the SECC, Glasgow from Friday 6th – Sunday 8th November. You can get your tickets for the show online here or to be in with a chance of winning a pair of tickets, simply sign up to my Girl Versus Food Newsletter. The lucky winner will be picked on Sunday 1st November.

The fabulous Mary Berry is one of the celebrity chefs cooking live in the Supertheatre this year, and to celebrate here’s an easy and tasty recipe from Absolute Favourites by Mary Berry (BBC Books, hardback £25). 

 

Ingredients

2 tbsp olive oil

2 large onions, sliced lengthways into wedges

2 red peppers, deseeded and cut into  large dice

2 garlic cloves, chopped

1 tbsp chopped thyme leaves

500g (1lb 2oz) baby new potatoes, unpeeled and halved

12 sausages, pricked with a fork

200ml (7fl oz) white wine

salt and freshly ground black pepper

 

Method

1. Preheat the oven to 220°C/200°C fan/Gas 7.

2. Place all the ingredients except the wine in a large, resealable freezer bag. Seal the bag shut and shake well to coat everything in the oil. Alternatively, put everything in a large bowl  and turn the ingredients until they are fully coated in the oil. Tip into a large roasting tin, spreading the ingredients out into one even layer and ensuring that the sausages aren’t covered by any of the vegetables. Season well with salt and pepper.

3. Roast for about 30–35 minutes until golden, then remove from the oven, turn the sausages over and toss the vegetables in the cooking juices. Pour in the wine and return to the oven for a further 20 minutes or until browned and the sausages are cooked and the potatoes tender. Serve hot with a dollop of mustard on the side

Gin & Tonic Sea Bass Recipe

After an incredibly interesting day of foraging for botanicals with the lovely people at The Glasgow Gin Club and The Botanist gin last month, I was left feeling inspired to think about some different ways to use gin.

So I came up with this recipe to incorporate The Botanist into a fish dish. The delicate sea bass takes on the flavour really well and the fish comes out really tender. This recipe is very easy to make, perfect for a week night meal.

Serves 2

Ingredients:

2 sea bass fillets

4 thin slices of lemon

2 sprigs of fresh rosemary

10 cherry tomatoes

12 juniper berries (fresh if you can get them, I could only find dried)

25ml of The Botanist gin

25ml of good quality tonic water

10g melted butter

 

Method:

  1. Preheat the oven to 180 °C.
  2. Cut two large rectangles of greaseproof paper and brush all over with the melted butter using a pastry brush.
  3. Place a piece of fish in the middle of each sheet and scatter over the lemon, rosemary, tomatoes and juniper berries.
  4. Sprinkle the gin and tonic mixture over the top.
  5. Fold the greaseproof paper over and then twist the ends like a sweetie wrapper. Fold the ends underneath the parcel.
  6. Cook in the oven for 22 minutes.
  7. Place each parcel on a plate, to be opened at the table. I served with some herby potatoes and of course, a nice gin and tonic!

image3

Guest Post: Have a Gin Fling this summer!

Summer is here (in spirit, if not in temperature) so what better time for a post featuring some delicious gin cocktails? And who better to share her favourite gin cocktails with us than the lovely Gabby Garcia, Co-founder of The Gin Emporium UK? The Gin Emporium is a fabulous travelling gin parlour which can be hired for parties, weddings and all sorts of events. Check it out here www.theginempo.co.uk . Now, over to Gabby…

 

ShortsWe’ve all enjoyed a summer fling with something, whether it be the dark handsome chap on the Spanish islands, cut off jean shorts or fanny packs and we all know the heartbreak when it ends, but here’s a summer fling that will take you to new heights and maybe even a little way into autumn.

We’ve put together some of the best Gin Cocktails for you to enjoy this summer including a sneaky and very cheeky cocktail to see you through to the dark nights.

  1. The Chilgrove Gin Bright & Breezy!

Handcrafted using traditional methods and distilled with Natural Mineral water from the chalk downs, Chilgrove Gin is one of the finest we’ve tasted! A gin for all seasons, we love the Bright n Breezy cocktail and it certainly goes down a storm at our events. This gorgeous number includes dashes of angostura bitters and ginger beer, giving you a refreshing kick this summer.

Recipe:

2 measures of Chilgrove Dry Gin

2 Squeezed lime wedges

4 dashes of Angostura bitters

Ginger Beer (we choose Fevertree – naturally made and delicious)

 

Add the ingredients to a Collins glass with ice and stir. This cocktail has a lovely pink tint and an exciting flavour!

Chilgrove

  1. The Goodmans Gin Caprice Cocktail

Goodmans Gin is from the Netherlands and one of our favourites. The story behind the gin is almost like a Hollywood movie, a bar every day at 5’oclock at the side of the pool, people chatting and suddenly a lightbulb – I’ll make my own gin. The gin is created and it’s named after the bar and prescribed to be sipped at 5’oclock. The Gin itself is courageous, it’s smooth, clean and full of spirit. It’s fantastic over ice with a slice of ginger to bring out the kick on your tongue but for today we are sharing a wonderful cocktail, The Caprice.

Recipe:

4.5 CL of Goodmans Gin

1.5 CL of Benedictine

1.5 CL of Dry Vermouth

Dash of Orange Bitters (we say 2)

 

Stir with ice and strain into coupe glass

Goodmans

  1. Daffy’s Negroni

 

Of course it wouldn’t be a true gin cocktail list without a Negroni, but here is one of our favourites and a wonderful Scottish gin to match! Daffy’s Gin is like nothing we have tasted before, you are enticed by the eyes of the blonde on the front of the bottle, followed by an almost toffee smell and then hit with spicy citrus flavour on the tongue. You feel the Lebanese mint linger and it’s fascinating! It works brilliantly in mixology and one of our favourites is the Negroni.

 

The Negroni was created in Florence in the 1920s and has become a summer staple forever!

 

Recipe:

1 part Daffy’s Gin

1 part Campari

1 part red vermouth

Orange Peel

Combine all the ingredients with plenty of ice and serve on the rocks in a tumbler glass.

Negroni

  1. The Pinkster Gin Jungle Remedy

 

Pinkster Gin is a quirky number on the market, it’s different to the others and is made by hand-steeping raspberries which are grown locally in Cambridgeshire. The Gin matches its name and is wonderfully pink, served with tonic, ice, raspberries and mint this gin changes with each new addition! It’s a perfect gin for those that don’t like heavy juniper gins, it’s also brilliant for experimental mixology! The Jungle Remedy a Pinkster Gin own recipe is brilliant and we love it!

 

Recipe:

50ml Pinkster

25ml lemongrass syrup

25ml fresh lime juice

5 fresh basil leaves

Shake and double strain into an ice-filled rocks glass, garnish with a sprig of basil.

 

  1. Burleighs St Clements

 

Burleighs Gin has an incredible flavour and a sense of purpose, from the standing proud bottle to the notes of Dandelion and Burdock, this is by far one of our favourite gins that we have tasted! The adventure behind Burleighs is another brilliant story, created by world renowned Master Distiller Jamie Baxter (who also created William Chase and City of London) and full of gorgeous Leicestershire botanicals this gin is perfect on its own over ice.

 

We are quite partial to the St Clements cocktail made with this premium pour. Bright orange and packed with flavour this cocktail perfect for a hot summer’s day sitting outside.

 

Recipe:

50 ml Burleighs London Dry Gin

35ml Freshly Squeezed Orange Juice

Bitter Lemon Top

 

Serve in a highball glass with ice and an orange wheel. Kick back and enjoy this refreshing number.

StClements

That’s the end of our Gin Fling summer line up but we did promise that this fling wouldn’t end until the autumn, so with a drum roll we are pleased to present one of our favourite autumnal cocktails….

 

Burleighs Autumn Leaves

 

Deep and dark perfect for sitting in front of the fire on an autumn day listening to the rain beat against the windows. This cocktail is garnished with blackberries and served on the rocks.

 

Recipe:

30ml Burleighs London Dry Gin

15ml Triple Sec

15ml Noilly Prat

15ml Campari

 

You should get a deep auburn colour and serve on the rocks in a tumbler glass.

 

Bramble

 

 


 

Guest Blogger: Gabby Garcia, Co-founder of The Gin Emporium UK

Gabby lives in Leicestershire and is the Co-founder of The Gin Emporium UK, a travelling Gin Parlour www.theginempo.co.uk

Gabby is a food and gin enthusiast and regularly combines the two!

Gabby

Melting Chocolate Bombe with Peanut Butter Mousse

After seeing some melting chocolate bombe desserts on YouTube I knew I needed to have a go! The recipes I could find online had a variety of options for what to put inside the chocolate sphere from sponge cake to ice cream. I opted to combine my favourite flavours by putting a peanut butter mousse inside. The desserts turned out really well and my dinner guests were impressed! It definitely adds a bit of a spectacle to end a meal.

There are four elements to this dessert; the chocolate sphere, the peanut butter mousse, the salted caramel sauce and the peanut butter brittle. Serve with good quality vanilla ice cream. None of the techniques are particularly difficult but it is a time consuming dessert so I would prepare as much as you can in advance. The recipe makes 6 desserts.

 

Peanut butter mousse (based on this recipe)

Ingredients:

200g smooth peanut butter

100ml whipping cream

50g icing sugar

140g Philadelphia whipped

3 tbsp milk

1 tsp vanilla extract

Method:

  1. Whip the cream with an electric mixer until it forms soft peaks.
  2. In another bowl, beat together the peanut butter, Philadelphia, vanilla extract and milk. Mix in the icing sugar until you have a smooth mixture.
  3. Fold in the whipped cream gently into the peanut butter mixture, a third at a time.
  4. Leave in the fridge for at least 2 hours or up to 24 hours.

 

Chocolate spheres

Ingredients:

300g of good quality chocolate (around 75% cocoa solids)

Utensils:

70mm half sphere silicon moulds – I got mine on Amazon. You need two sets of the moulds to make 6 desserts.

Pastry brush

Method:

  1. Melt 150g of the chocolate in the microwave. You don’t want to let the chocolate get too hot, so make sure about two thirds of the chocolate is melted and the rest will melt with the residual heat in the bowl.
  2. Spoon the chocolate into the moulds and spread around with the back of the spoon
  3. Once you have filled each mould, turn the tray over and shake out any excess chocolate.
  4. Run a knife over the top of the mould tray to remove any chocolate spills
  5. Place the mould upside down on top of a baking sheet in the fridge and leave to set for an hour.
  6. Melt nearly all of the rest of the chocolate, keeping a few squares back for later.
  7. Use a pastry brush to apply another layer of chocolate. Make sure you spread the chocolate evenly, right up to the edges of the mould.
  8. Place upside down in the fridge again and leave for another hour.

image1

Peanut brittle

Ingredients:

100g salted peanuts

100g caster sugar

Method:

  1. Roughly crush up the peanuts using a rolling pin or pestle and mortar.
  2. Put the caster sugar in a sauce pan and cook on a medium heat.
  3. Wait until the sugar is a deep amber colour then stir in the peanuts.
  4. Pour the mixture on greaseproof paper. Be careful as the molten sugar can cause a nasty burn.
  5. Leave to set at room temperature.

image2

Salted caramel sauce (based on this article)

Ingredients:

200g caster sugar

125ml water

100g unsalted butter

100ml double cream

1 tsp sea salt

Method:

  1. Put the water and caster sugar in a sauce pan and cook on a medium heat and cook until the sugar is a deep amber colour
  2. Take off the heat and stir in the butter until it is totally melted.
  3. Then stir in the cream and add a teaspoon of sea salt.
  4. Allow to cool and transfer to a microwave safe jug.

 

Assembling the dessert

  1. Carefully pop the chocolate shells out of the silicon mould.
  2. Fill half (six) of the shells with the peanut butter mousse.
  3. Melt the last remaining squares of chocolate and use a teaspoon of melted chocolate to stick each peanut butter filled chocolate shell to the dessert plate.
  4. Carefully place the other halves on top of each shell to finish the sphere. This can now be kept in the fridge until you are ready to serve.
  5. Break up the peanut brittle with a rolling pin and put a shard into a scoop of vanilla ice cream.
  6. Heat up the salted caramel sauce in the microwave until it is piping hot.
  7. Allow your guests to pour the hot sauce over their chocolate bombes and watch the magic happen!

image3

image4

image8

Older posts

© 2017 Girl Versus Food

Theme by Anders NorenUp ↑