28
Chocolate Cherry Ripe Mousse
Serves 6
300ml thickened cream
3 eggs, separated
200g dark chocolate, chopped
30g butter, softened
80g cherry ripe, finely chopped
1. Using the processing bowl fitted with the
whisk attachment, process cream on speed
5 until soft peaks form. Transfer to a bowl.
Wash and dry bowl and attachment.
2. Place egg whites in processing bowl fitted
with the whisk attachment, process on
speed 5 until soft peaks form.
3. Place chocolate in a microwave-safe bowl.
Microwave on medium power (50%) for
1 minute. Stir. Repeat process in 30
second intervals until melted. Add butter
and stir until melted. Stir in egg yolks.
4. Fold through cream and eggwhites in 2
batches. Fold through cherry ripe. Spoon
into serving dishes. Refrigerate until firm.
Honey Pikelets
Makes 24 (approx)
3 eggs
¼ cup honey
1 cup milk
1 ½ cups self raising flour
pinch salt
Cooking oil spray
1. Using the processing bowl fitted with the
chopping blade, process eggs, honey, milk,
flour and salt on speed 1 for 10 seconds.
Scrape down sides of processor bowl and
process again on speed 1 for a further 15
seconds until well combined.
2. Pour mixture into a jug and refrigerate for
30 minutes.
3. Heat a frypan over medium heat. Grease
with cooking oil spray. Cook tablespoons
of mixture in pan until golden and cooked
through.
4. Serve with butter and jam.
Recipes continued
