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Archive for the ‘red currant’ Category

 

 

White Choc Mousse with Red Currant Sour Cherry

Three egg whites and a secret, long kept desire to make white chocolate mousse. I’ve developed a real taste for white chocolate over the last few weeks. I’ve been making white chocolate and macadamia nut muffins and chucking a cup in with the dark chocolate when making choc chip cookies, but somehow an entire dessert of white chocolate seemed far too cloying to be a success. But cut the extreme sweetness with some tart, sour berries and voila! Success! The berry confit I made from the red currants and sour cherries perfectly complements the white chocolate of the mousse. Yum!

White Chocolate Mousse with Red Currant Sour Cherry Confit

for the confit:Sour Berries

(best made a day or so ahead)

1 punnet red currants, destalked
1 punnet small, red sour cherries, pitted
½ cup sugar

– put a saucer in the freezer

– in two separate, large, heavy based pots
bring the berries to the boil with ½ cup of
water each. Simmer until tender, about 10 mins.

– using a potato masher, mash the currants.
Add cherries to currant pot.

– add the sugar and bring to a hard simmer, stirring frequently, until mixture thickens a bit, about 15 mins.

-remove saucer from freezer and put a drop of the conserve on it. When the edges wrinkle when pushed with your finger, the conserve is ready. Bottle in a sterilised jam jar.

for the mousse: (adapted from the Callebaut website, which is the couverture I used for this)

230 – 250 g white chocolate, chopped
80 ml milk
3 large egg whites
200 ml whipping cream

-melt the chocolate in a bain marie

-warm the milk, do not allow to boil

– remove chocolate from stove once melted. Transfer to a bowl and add milk. Mix until smooth.

– whip egg whites until soft peaks form. Gently fold into chocolate mixture.

– whip cream and gently fold into chocolate mixture.

– divide mousse into two parts. Gently fold about 60 – 80 ml currant and cherry conserve into one half.

– place 1 Tbsp berry conserve into the bottom of each serving glass/bowl. Divide white mousse between bowls. Carefully pour berry mouse into centre of each bowl

– refrigerate for at least 4 hours before serving. Can be made the day ahead, so it’s a great, easy dessert recipe for dinner guests.

 

White chocolate mouse with redcurrant sour cherry conserve

 

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Berry Bowl

 

At the market on Friday, I was overcome completely by the astounding variety and sheer volume of delicious looking berries. Red currants! Strawberries! Raspberries! Cherries! Blueberries! Blackberries!

Ontario is a couple of weeks behind the States in terms of crop growth and even though we’ve been able to get fresh berries for a while now at the market, this time they were from the local area, fresher and sweeter looking than the previous punnets which have obviously had to be driven in from across the border. How could I resist? I couldn’t, not in the least, and ended up having to carefully, and delicately balance far too many berries in the basket of my bicycle, hoping the whole way home that the ones on the bottom wouldn’t end up a pulpy, juicy mess by the time I made it back. There are definitely downsides to deciding to travel by bicycle through the city. I can’t wait to get a rack and set of baskets on the back of my bike as well so I can do more shopping at one time.

I arrived home still grinning with the excitement of my find and unpacked all my purchases on the kitchen counter, only to stare in post-purchase disbelief at the pile left there. So many berries, and all so beautiful and tempting, but what was I going to do with them all? Surely they wouldn’t last the time it would take to think of something lovely to do with each of them and finish eating what was made. I couldn’t let them go to waste, and there was no concievable way I could have not bought them in the first place. Okay, so let’s look at what there is: red currants, sour red cherries, sweet black cherries, deep red raspberries, strawberries, green gooseberries and fresh rhubarb. Rhubarb is another thing I can’t seem to resist buying when I find it: it’s so rare and its season is so short.

When I saw the gooseberries,
I pounced on them immediately, berries-2.jpg
a slightly crazy, wicked glint in
my eyes. I’d been keeping a wary
eye out for these for a while now.
The reason is simple. In South
Africa, what I was brought up
believing was a gooseberry
(and which my Granny had a
bush of at her front door and
on which we feasted as children)
is actually known as a Cape Gooseberry,
though I’ve seen the same fruit
referred to as a physalis or a
ground cherry. I’d never seen
them before, but having read
about them in Jam Faced recently,
I couldn’t wait to see what all
the fuss was about.

Which led me to the decision to simple preserve a bunch of the fruit, before it could ruin, and have it ready to eat whenever the mood should strike. Jam! I was going to make jam! And it turned out to be a rainy Sunday today so what better way to pass the time?

Raspberry Orange Flower, Red Currant Sour Cherry and Gooseberry jams

I made three kinds:
a simple gooseberry jam,
which left me in no doubt
as to who the real gooseberry
is (yum!) a raspberry and
orange flower jam
,
which is so delicate
and delicious, I might end
up eating it by the spoon
and a red currant and
sour cherry jam
, which I left
quite tart and a bit runny
because I have a wicked plan
for its future… watch this space!

Jams are really easy to make, despite what you’ve heard to then contrary, and I love how making them reminds me so of my Gran.

With the rest I made some divine little strawberry and rhubarb tarts with a fresh custard, made slightly lighter than the previous post by using half milk half cream and the sweet black cherries are to become a cherry clafouti soon.

Of course, now I have three egg whites left over in the fridge from the custard, but again, you’ll have to wait to see what I do with those.

Strawberry Rhubarb Tart w Custard

For the Strawberry Rhubarb Tart:

Pie Crust of your choosing. A vanilla one complements the strawberries well.

2 ½ cups chopped rhubarb (1cm pieces)
1 ¼ cups hulled and quartered strawberries
½ cup sugar
¼ cup flour

Preheat oven to 420˚F

– make pie crust, refrigerate for ½ hour before rolling out and lining 6 mini tart cases. Refrigerate 10 mins.

– mix pie ingredients in a large bowl. Allow to sit for a few minutes so that the fruit juices run out a little and soak up the flour and sugar. Mix a couple times until fruit is well coated.

– divide evenly between cold pie crusts, bake at 420˚F for 10 mins, then lower oven to 350˚F and bake for 45 mins.

Sour Cherries and Red currants

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