Subscribe via RSS

Gordon Ramsay’s coffee and chocolate mousse…

Gordon Ramsay’s coffee and chocolate mousse cups

Ingredients

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

To finish

4 tbsp double cream
a little dark grated chocolate
few amaretti biscuits, crushed

You will need:

4 cappuccino cups or ramekins

Preparation

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.

Mini key lime and ginger pies

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

This month, our baking blogger Anneliese Giggins has created deliciously tangy mini key lime pies. Made with a spicy ginger base, these tasty little puds are so easy to make and are perfect for all occasions

That’s goodtoknow

Anneliese says: ‘If you bake fairly regularly it is worth paying a little more for your bakeware. Cheap tins can bow in the oven, providing an uneven bake. Investing in a few stronger and heavier tins will make such a difference to your cakes and bakes and they can last you a lifetime.’

Ingredients

For the biscuit base:

  • 75g unsalted butter
  • 200g gingernut biscuits

For the topping:

  • 397g condensed milk (you can use the light version, 405g tin – it doesn’t make any difference. I tried it with both)
  • 284ml double cream
  • The juice from 5 limes and the finely grated zest from 1 lime.

Method

  1. First of all place the muffin cases into your muffin tin.
  2. Weigh the butter, then place into a small saucepan over a low heat to melt. While you wait for the butter to give in to the heat, weigh your biscuits then place into a sandwich or freezer bag. You can use a blender or food processor to produce fine crumbs, but I quite enjoy using a rolling pin to bash the living daylights out of the biscuits. Be warned, gingernuts are quite firm, so you may have a sore arm and a red face by the time you have finished! Once the butter has melted you can pour the biscuit crumbs into the saucepan and mix to combine. The mixture is now ready to be spooned as equally as possible into the base of each muffin case. Be sure to press the buttery biscuit mixture firmly into each case with the back of your spoon.
  3. While you leave the biscuit bases to set you can get on with the simple filling. Pour the condensed milk and double cream straight into your mixing bowl. As you require the grated zest from one lime, add this before adding the juice. I have discovered that it is quite tricky to try to remove the zest once the lime has been cut in half and emptied of juice! Also, make sure it is grated very finely otherwise you will have big lumps of zest in your pies. Once all of the juice and zest have been added to the condensed milk and double cream, use a balloon whisk to combine it all together. The mixture will start off very runny. DO NOT PANIC!! Within a few seconds it will thicken up like magic!
  4. Once your biscuit bases are set and firm, they are ready to receive the delicious lime topping. Dollop generous spoonfuls on top of each base until all the mixture has been used up. Smooth the surfaces with the back of your spoon, then place into your fridge for a minimum of two hours. I know waiting is torture but you can console yourself by licking out the bowl!
  5. When the time has finally passed you can remove your pies from the tins and peel off the paper. The topping is meant be on the soft side but it should hold its shape once the paper has been removed. Your work is done and you can now reward yourself with one, or more likely two, mini key lime and ginger pies. I really hope you enjoy making and most importantly eating them!

Read Anneliese’s baking blog

By Anneliese Giggins

Cooked this? Upload a picture to our Facebook page

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Loved this recipe? Try these too!

Today’s poll

Are you planning on making food gifts for Christmas this year?

Thanks, your vote has been counted!

We’d like to let you know that this site uses cookies. Without them you may find this site does not work properly and many features may be unavailable. More information on what cookies are and the types of cookies we use can be found here

Panna cotta with raspberries

Print Page

  • Serves: 4

  • Prep time: 5 mins

  • Cooking time: 3 mins

  • Total time: 8 mins

    plus 4hrs chilling time

  • Skill level: Easy peasy

  • Costs: Cheap as chips

The Italian dessert Panna cotta is very easy to make and because it is light and creamy it can be paired with all sorts of fruits. Try sharp berries in the Summer, lightly poached apples or pears in the Autumn and spiced fruit compote in the Winter. A soft and deliciously sweet dessert that you’ll want to make time and time again. 5 mins to preparation time and plenty of time to set in the fridge, make these delicious treats in advance.

Ingredients

  • 3 leaves gelatine
  • 250ml whole milk
  • 250ml double cream
  • 1 vanilla pod
  • 50g caster sugar
  • 300g fresh raspberries
  • Icing sugar
  • Mint leaves, optional

That’s goodtoknow

Instead of turning the Panna cotta out onto plates you could pour the mixture into some pretty cups and leave to set. Serve in the cups with some raspberries piled on top and a biscotti or crisp biscuit placed on the saucer.

Method

  1. Soak the gelatine leaves in cold water until soft. Pour the cream and double cream into a saucepan. Split the vanilla pod in half and scrape out the seeds and add to the pan. Add the sugar.
  2. Heat the mixture slowly, stirring all the time until the sugar has dissolved. Bring just to a simmer.
  3. Remove the cream from the heat. Remove the gelatine from the water and squeeze well. Add to the saucepan and stir well until dissolved.
  4. Pour the mixture into four ramekins, small cups or cleaned plastic yogurt pots. Chill for at least 4 hours.
  5. To turn out dip each dish briefly in boiling water and invert onto plates. Scatter the fresh raspberries over and around and then sprinkle lightly with icing sugar. Decorate with mint leaves if liked.

By Val Barrett

Average rating

(0 ratings)

What do you think of this recipe? Leave us your comments, twists and handy tips.

×

Login with Facebook to save this recipe and start building your online Recipe Book

Login with Facebook

Incoming search terms: