Recipes: Chocolate mousse | Banana and honey ice cream
Chocolate and peanut butter mousse
Ingredients
180ml double cream
25ml liquid glucose
90g bitter chocolate
25ml peanut butter loosened with boiling water
Cocoa for dusting
100g chocolate
25g unsalted butter
150 ml cream
½ tbs liquid glucose
2 tablespoons peanut butter
30g chocolate
30g crushed cornflakes
Method
Whisk cream to soft peak
Mix peanut butter, water and glucose. Do not boil (but close).
Add chocolate and stir till melted. Leave to half cool
Fold in cream in 2 batches
Pour into mould and chill
Bring cream to the boil
Pour over diced butter and glucose and chocolate
Mix well and ensure all chocolate and butter is completely melted
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Hide AdMelt chocolate and peanut butter together, add cornflakes and spread out on a piece of parchment paper, chill, cut to shape and keep frozen until required
Banana and honey ice cream
Ingredients
2 over-ripe bananas, peeled chopped one-inch pieces and frozen for 24 hours
35ml runny honey
Method
Place the frozen bananas in a food processor and turn on to full add about 35ml runny honey, more or less to personal taste and blend until completely smooth, scoop and serve or return to freezer in airtight container until required.
Chocolate craqaunt
Ingredients
25g fondant
25ml liquid glucose
25g isomalt
20g chocolate
Method
In a heavy pan, put fondant, glucose and isomalt and bring to boil until reaches 160C remove from heat and add chocolate and melt, pour on to an oiled silpat and pull strips, snip with scissors.
Any leftover allow to cool then blitz to form a powder and then can be shaped and baked to form garnish. Store in an airtight container.