Gordon Ramsay’s coffee and chocolate mousse cups
100g (3½oz) good quality dark chocolate (about 60 to 65 per cent cocoa solids)
125g (4½oz) mascarpone
2 tbsp icing sugar
4 tbsp strong espresso coffee, cooled
150ml (¼pt) double cream
4 tbsp double cream
a little dark grated chocolate
few amaretti biscuits, crushed
You will need:
4 cappuccino cups or ramekins
Break the chocolate into small pieces and melt in a heatproof bowl set over a pan of barely simmering water. Stir until smooth, then remove the bowl from the heat and leave to cool.
Using a hand whisk, beat the mascarpone and icing sugar together until smooth, then whisk in the espresso and melted chocolate.
In another bowl, whip the double cream until soft peaks form. Fold the cream into the mocha mixture until well combined and spoon into cappuccino cups or ramekins. Lightly whip the double cream until thick and swirl it over the mousses. Sprinkle the grated chocolate and crushed amaretti on top and serve immediately.
Gordon Ramsay’s Knickerbocker Glory
140g packet strawberry jelly
3tbsp boiling water
400ml cold water
300g ripe cherries, pitted
50ml orange juice, mixed with 25ml water
50g caster sugar
1 small ripe mango
100g strawberries, hulled
500ml good-quality vanilla ice cream
50g amaretti biscuits
40g chocolate buttons
Break the jelly into small pieces and put into a bowl. Pour on the boiling water and microwave on high for 1 to 1 & 1/2 minutes. Stir until completely dissolved, and then mix in the cold water. Pour the jelly into a shallow bowl or loaf tin and chill overnight to set.
Place the cherries in a non-stick pan, sprinkle with diluted orange juice and sugar and cook over a high heat for 1 to 2 minutes until the cherries are soft but still holding their shape. Remove from heat and leave to cool.
Put six tall glasses or plastic tumblers into the refrigerator to chill, ready for serving.
Peel the mango and cut the flesh away from the stone, then chop into 1cm cubes. Quarter or slice the strawberries depending on size. Peel the clementines and slice horizontally into thin rounds.
Unmould the jelly onto a board and roughly chop into small pieces. Lightly crush the amaretti biscuits in a bowl with the end of a rolling pin.
To assemble, layer the cherries, mango, clementines, chopped jelly, ice cream, strawberries, and chocolate buttons in the chilled glasses or tumblers. Top with a final scoop of ice cream and sprinkle with the crushed amaretti biscuits. Serve immediately.