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  1. 3 Layered Chocolate Mousse Recipe

    Ingredients

    • 3 Eggs
    • 1 tbsp Cornstarch
    • 75oz Sugar
    • I cup of  Milk
    • 1 Pkt Gelatin
    • 3 tbsps Water
    • 300g Whipped cream
    • 2.5oz Bittersweet Chocolate
    • 75oz White Chocolate
    • 75oz Milk Chocolate
    • Chocolate shavings for decorating

    Directions

    1. Line a loaf pan or any other pan with baking paper.
    2. Break the eggs. Separate egg whites in 3 different glass bowls and mix in all the egg yolks together in another bowl. Stir in the cornstarch and sugar with the egg yolks and keep aside.
    3. Boil the milk stirring gently. Place another bowl filled with water on high heat and let it come to a boil. Meanwhile gradually pour the egg yolk mixture into the milk and keep stirring with a whisk. When the milk and yolks has combined well, remove the bowl from the heat and place it in the hot water bowl such that the base of the bowl touches the boiling water. Keep stirring until the mixture thickens. Remove and let cool.
    4. Mix in the Gelatin with 3 tbsps of water in a small bowl and leave to swell. Place the bowl in hot water and keep stirring till it dissolves completely (You can also use a microwave, just microwave for 4 to 5 seconds on low). Mix the dissolved gelatin into the milk-yolk custard and keep aside.
    5. Whip the cream until stiff and fold it gently into the milk-yolk custard. Now divide this custard-cream mixture into 3 portions.
    6. Melt all the 3 types of chocolates separately using a double boiler (You can use a large bowl with water which can accommodate all the 3 chocolate bowls or cups and melt them simultaneously, remember to use 3 different spoons to stir).
    7. First stir in the melted dark chocolate into one portion of the custard-cream mixture. Beat 1 egg white until stiff and fold it into the dark chocolate-custard-cream mixture. Pour the mixture into the prepared pan and smoothen on top. Place the pan in the refrigerator.
    8. Meanwhile, mix the melted white chocolate with the second portion of custard-cream mixture. Beat the second egg white until stiff and fold it into the white chocolate-custard-cream mixture. Pour this on the first layer of mousse and smooth on top. Transfer it back to the refrigerator.
    9. Repeat the same steps with the milk chocolate and layer it on top of the white chocolate. Let it stay in the refrigerator for 5 to 6 hours or overnight or until you serve.
    10. Before serving, Carefully place the prepared serving plate on top of the loaf pan and turn the pan upside down. Lift the pan up and remove the parchment paper. Decorate with chocolate shavings before you serve.
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    Recipe & Photo Licensed Under CC BY-SA 3.0

  2. Lemon Cupcakes with Lemon Cream Frosting

    Lemon Cupcakes with Lemon Cream Frosting

    Lemon Cupcakes with Lemon Cream Frosting

    Ingredients

    • 3/4 cup cake flour

    • 1/2 cup caster sugar

    • 1/2 tsp baking powder

    • 1/8 tsp salt

    • 2 1/2 tsp lemon zest

    • 60g butter softened

    • 2 eggs, at room temperature

    • 1 tbsp + 1 tsp lemon juice

    Lemon syrup

    • 2 tbsp water

    • 1 tbsp caster sugar

    • 1/2 tbsp lemon juice

    Lemon Cream

    • 60g cream cheese

    • 4 tbsp icing sugar

    • 2 tbsp lemon juice

    How to make Lemon Cupcakes with Lemon Cream Frosting

    1. Preheat oven at 170C. Line 6 cupcake tins with liners, filling the rest with water so they don’t burn and set aside.

    2. Whisk flour, salt and baking powder into a large bowl. Whisk zest in and set bowl aside. Using an electric mixer, beat butter and caster till mixture is light and fluffy. Add eggs in, one at a time, beating till fluffy after each addition. Stir lemon juice in before gently folding flour mixture in.

    3. Divide mixture between the 6 tins and bake for 20 to 25 minutes till golden brown.

    4. To make lemon syrup Combine lemon juice, sugar and water in a small saucepan. Bring mixture to boil and stir till sugar dissolve. Taste and add more lemon juice or sugar if desired. Let cool before drizzling on cupcakes.

    5. To make lemon cream frosting Beat cream cheese, sugar and lemon juice together till smooth and creamy. Taste and add more lemon juice or sugar if desired. Makes 6

    Source

  3. Ice Cream Cake Recipe


    Ingredients

    • 1 pound cake, vanilla, chocolate, or swirl

    • 1 rectangular box vanilla, chocolate, or swirl ice cream, slightly softened

    • 1/4 to 1/2 cup coffee liqueur, or any liqueur you have on hand, divided

    • 3 to 4 tablespoons leftover coffee, divided

    • 1 cup cocoa powder

    Directions

    Line a meat loaf pan with plastic wrap so that it is completely covered, with lots of extra hanging over the edges.

    Cut the pound cake lengthwise in 4 equally thin rectangular slabs. Cut 1 of the rectangles in 1/2 widthwise, then cut another 1 of the rectangles in 1/2 lengthwise. You should have 2 full slabs, 2 thin rectangular strips, and 2 squares. Begin layering the meatloaf pan with 1 of the full slabs on the bottom, then the 2 strips on either side. Place the 2 squares of pound cake vertically on each end of the pan. The loaf pan should now be completely encased in pound cake.

    Lightly brush, our drizzle, the pound cake with the liqueur and leftover coffee, reserving some for the top piece. Scoop the ice cream into the cavity of the pound cake and smooth it out with a small offset spatula or your fingertips so that it is all even around the pan. Once the pan is full of ice cream, pour the remaining liqueur and coffee over the remaining piece of pound cake. Top the ice cream with the remaining piece of pound cake and press down. Cover the cake with the plastic wrap and put back in the freezer for at least an hour. Using the overhanging plastic wrap, remove the ice cream cake from the loaf pan. Place the loaf on a serving platter and sprinkle with the cocoa powder and serve.



    Source

  4. Chavrie Spinach Quiche

    Chavrie Spinach Quiche

    Chavrie Spinach Quiche

    Ingredients

    • 1pkg. (5.3 oz.) Chavrie goat cheese
    • 4 Eggs
    • 6 oz. Heavy cream or Alouette crème fraiche
    • 6 oz. Half and Half
    • 1/2 tsp Cayenne
    • 1/2 tsp. Salt
    • 1/4 tsp. Ground white pepper
    •  9 inch pie crust pre-baked
    • 1 pkg. Frozen spinach, thawed and drained
    • 1 pinch Nutmeg

    How to make Chavrie Spinach Quiche

    1. Blend Chavrie with eggs and mix well.
    2. Add cream and half and half to make custard and season with salt, pepper, cayenne and nutmeg.
    3. Scatter the spinach evenly over the bottom of the pre-baked piecrust.
    4. Pour custard into the shell stirring with a fork to evenly distribute the spinach.
    5. Bake at 350° F for 45 minutes, until a knife blade inserted into it comes out clean.
    6. Let rest and serve warm. Variations:
    7. Substitute Spinach with 12 oz. fresh diced asparagus.
    Source
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  5. White Chocolate Goat Cheese Frosting

    White Chocolate Goat Cheese Frosting

    White Chocolate Goat Cheese Frosting

    Ingredients

    • 1 (5.3 oz.) Fresh Goat Cheese, Chavrie Pyramidshopping list

    • 8 oz. white cream cheese (any brand)

    • 1 ½ cup confectioners sugar

    • 4 oz. white chocolate morsels

    How to make White Chocolate Goat Cheese Frosting

    • In a stainless steel electric mixer bowl mix Goat Cheese Pyramid, white cream cheese and sugar.

    • Whip at medium speed for 1 minute then increase speed to high for 5 more minutes.

    • While cheese and sugar is mixing melt white chocolate in the microwave until it reaches a pourable consistency.

    • Reduce mixer speed and add melted white chocolate mix on high speed for 1 minute.

    • Use to decorate cupcakes or carrot cake.

    Source