We have been having lots of fun in the Kitchen making Edible Glitter, for
decorating chocolate treats for Christmas.
You will need a baking tray lined with greaseproof paper
50g of granulated sugar.
In a small bowl mix the food colouring into the sugar a drop at a time until you get the desired depth of colour. This took two drops of my red food colouring and 4 drops of the green.
Spread the sugar over the greaseproof paper.
Bake in the oven at 180°C (160°C for fan ovens) GM4 for 10 minutes.
Remove from the oven and allow to cool.
Blitz in a food processor.
Store in an airtight container.
Use to decorate:
Chocolate Truffles, http://www.mortimerchocolate.co.uk/recipes/chocolate_truffles.htm
Fairy Cakes, http://www.mortimerchocolate.co.uk/recipes/chocolate_fairy_cakes.htm
I have used granulated sugar rather than caster sugar as the larger size crystals withstand the heat better.
Tiramisu – a special dessert for Father’s Day, this Sunday.
- 50g Mortimer Dark Chocolate Powder
- 1 pack boudoir biscuits (approx 30)
- 3 eggs separated
- 250g tub mascarpone cheese
- 50g caster sugar
- 200ml cold strong black coffee
- 3 tablespoons of rum
- In a mixing bowl, beat the mascarpone cheese, sugar and egg yolks, with an electric mixer until evenly blended and creamy.
- Whisk the egg whites until they form soft peaks.
- Fold into the mascarpone mixture.
- Break the boudoir biscuits in half. In a shallow dish mix the coffee and rum. Dip the biscuits in the rum and coffee, carefully as they will absorb the liquid quickly.
- Depending on the shape of your serving bowl, put roughly a third of the biscuits in the bottom. (My serving dish is much narrower at the bottom than top, so I use less biscuits in the bottom), Add a third of the mascarpone mixture. Then sprinkle over a third of the chocolate powder.
- Repeat the layers twice more, finishing with a thick sprinkling of the chocolate powder.
- Leave to chill in the fridge for several hours, or overnight.
This Italian desert is always popular. It looks and tastes wonderful, yet it is straightforward to make.
I have often seen this being made on Masterchef and admit was a little nervous of how it would turn out, but now I wish I had been making it for years. It is much easier than I thought and the creamy white chocolate texture and flavour is sublime.
We had a barbeque party on Sunday for Adrian’s Birthday and all the children were desperate for second helpings!
Our Rhubarb in the garden is ready and the sharpeness of the rhubarb compote complements the sweetness of the panna cotta.
You will need 5 ramakins or small, individual (175ml) pudding basins..
For the Panna Cotta
75 g White Couverture Powder
2 leaves of gelatine
250ml double cream
• Put the leaves of gelatine in a shallow bowl of water for 10 minutes to soften.
• Pour the cream and milk together into a saucepan and heat until it starts to simmer.
• Add the white couverture powder and stir until dissolved.
• Remove the leaves of gelatine from the water, add to the pan and stir until dissolved.
• Take the pan off the heat and allow to cool, to room temperature.
• Gently stir the mixture with a whisk before pouring into the ramekins.
• Place in the fridge for at least 2 hours, until set.
• Turn the individual panna cotta’s out and serve with the rhubarb compote.
For the Rhubarb Compote
100g of caster sugar
• Chop the rhubarb into slices about 3cm long.
• Place the chopped rhubarb and sugar into a saucepan over a medium heat.
• When the rhubarb juice starts to flow, stir with a wooden spoon turn the heat down to low and cook until the rhubarb is soft.
• Allow to cool.
• Puree with a food processor or hand held blender, and serve with the panna cotta.
Chocolate and Chilli is a great combination for this family favourite recipe.
For the meatballs:
1 tablespoon Mortimer Dark Chocolate Powder
450g beef mince
½ large or one small onion finely chopped
1 clove of garlic crushed
1 tablespoon tomato puree
½ teaspoon chilli powder
Salt and pepper
You will also need 2 tablespoons of vegetable oil for frying
For the tomato sauce
1 tablespoon vegetable oil
½ large onion or one small onion finely chopped
½ teaspoon chilli powder
2 teaspoons sweet paprika
500g tomato passata
I heaped tablespoon cream fraiche
Salt and pepper
First make the meatballs
Put all the meatball ingredients into a large mixing bowl and using your hand mix all the ingredients together.
Shape into about 15 meatballs and put in the fridge for half an hour.
To complete the dish
Heat two tablespoons of vegetable oil in a frying pan and brown the meat balls.
In a second large frying pan, heat a tablespoon of vegetable oil over a medium heat and fry the onion, chilli and paprika for 6 minutes, until the onion is soft.
Add the passata and cream fraiche and bring the mixture to a simmer.
Season with salt and pepper.
Add the meatballs and simmer for 20 minutes.
Serve with pasta .
Mortimer Chocolate has entered their “Melt Me” Chocolate Fondue into Ocado’s Britain’s Next Top Supplier competition.
We would love to show Tom our passion if we get through to the Dragon’s Den style Pitch.
Guest post: Tom Kerridge on Britain’s Next Top Supplier.
I am so pleased fellow Blogger Kingdom of Appentency found our West African Chocolate Powder in Sainsburys and enjoyed making my brownies.
See how he did it… Chocolate Brownies.
Festive Mincemeat Tart
If you have any mincemeat left over from Christmas, why not try this lovey tart.
First make the pastry
- 200g plain flour
- 75g butter
- 50g lard
- 1 orange
Sieve the flour into a large mixing bowl. Grate the butter and lard into the flour. Occasionally coating the grated fat with the flour to stop it sticking into a lump.
Rub the butter and lard into the flour, until it resembles bread crumbs. Finely grate the orange zest and stir into the flour. Squeeze the orange.
You need in total 8 dessert spoons of fluid. Measure in the orange juice and make up the rest with water if needed.
With a fork stir the liquid into the flour mixture. Using your hands bring the mixture together and knead very lightly until a ball is formed.
Rest the pastry in the fridge for 30 minutes.
- I quantity of Orange Pastry
- 1 heaped tablespoon Mortimer Chocolate Powder
- 4 tablespoons mincemeat
- 410g can of pear halves in fruit juice
For the topping
- 2 level tablespoons plain flour
- 1 level tablespoon ground almonds or semolina
- 25g butter
- 1 level tablespoon caster sugar
Roll out the pastry to line a 23cm (9inch), flan tin.
Make up the topping: grate the butter into the flour, then, rub in until it resembles bread crumbs. Stir in the sugar and almonds or semolina.
Stir the chocolate powder into the mincemeat and spread over the pastry. Drain the pears and arrange on top of the mincemeat. Lastly, sprinkle over the topping.
Bake in a hot oven Gas Mark 6, 200 deg C (180 deg C for fan ovens), for 30 minutes, until golden.
Serve hot or cold.
Delicious with brandy butter if you have any of that left over as well!