@gri-KOMBUIS
Chocolate mousse
Ingredients
• 125g
• ½ cup
• 1 egg
• 250g dark cooking chocolate
•600ml
Instructions
1. Beat the cream cheese, sugar and egg together until smooth.
2. Break the chocolate into small pieces and melt over a double boiler or in the microwave.
3. Add the melted chocolate to the cream cheese mixture and stir through until well combined.
4. Stir in the cream, again stirring until well combined.
5. Chill until required.
6. Pipe or spoon into glass bowls, chocolate cups or use as a filling for desserts.
LEMON SOUFFLÉS
Ingredients
•4 large
separated, at room temperature
• 8 tbsp castor sugar, divided
• ¼ cup
•1 cup milk
•2 tsp zest plus 1/3 cup juice from
2 large lemons
•3 tbsp icing sugar, plus extra for
dusting
•¼ tsp cream of tartar
Instructions
1. You’ll need 6 ramekins. Whisk egg yolks, 4 tbsp granulated sugar and the flour in a medium saucepan until blended. Heat milk in a 2-cup glass measure in microwave until it
comes to a simmer. Whisk hot milk in a thin stream into yolk mixture until smooth. Cook over medium-low heat, whisking slowly and constantly, until mixture starts to bubble and
thickens, about 5 minutes. Scrape
mixture into a large bowl; whisk in lemon zest and juice, and 3 tbsp icing sugar.
2. Heat oven to 200ºC. Butter and coat ramekins with 2 tbsp granulated sugar; tap out excess. Place ramekins on a rimmed baking sheet.
3. Beat egg whites and cream of tartar in large bowl with mixer on medium speed until soft peaks form.
Gradually beat in remaining 2 tbsp castor sugar; continue to beat until stiff, glossy peaks
white mixture into yolk mixture
to loosen, and then fold in remaining egg whites until just blended.
Spoon soufflé mixture into prepared ramekins.
Level tops. 4. Bake 15 minutes, or until puffed and tops are lightly browned. Immediately
dust with icing sugar and serve
hot