Gluten Free Wheat Free Food Cork, Ireland - Delicious

Ingredients

85g (3 ½ oz) plain chocolate

2 tablespoons water, brandy or rum

10 g ( ½ oz butter

3 large eggs, separated

To serve

4 x espresso cups or glasses

Fresh fruit – raspberries

Whipped cream

Method

1. Put the chocolate & water (or brandy or rum) into a heat-proof bowl over a saucepan of steaming (not boiling) water.
2. Leave until just melted (don’t stir the chocolate too much)
3. Take the bowl off the heat and stir in the butter
4. Leave for a minute to cool slightly, then add in the egg yolks, one at a time and stir them in.
5. Put the egg whites in a clean bowl and whisk until you have stiff peaks.
6. Stir about a quarter of the egg whiles into the chocolate mixture; just to loosen it and then with a large metal spoon, fold in the rest of the egg whites in batches – 3 or 4 spoonfuls at a time.
7. When all the egg white has been mixed through, pour the mousse into the serving bowls and place in the fridge to set for 2-3 hours.

Note: This mousse is not suitable for freezing and is best eaten within 12 hours.

Tip: I use a pyrex bowl in the pot of boiling water and place it on a saucer turned wrong side up, just to keep the bowl off the base of the saucepan

I love this recipe and my mum still makes it for me, if I’m too lazy to do it for myself! It’s an old fashioned one, my granny used to make it & she’s passed it on. It’s great comfort food too and tastes fantastic! Check it here.

Denise

Serves Four

Ingredients

75g/3oz gluten free breadcrumbs

400ml milk

25g/1oz butter

2 x eggs

75g/3oz caster sugar

A little butter for greasing

30ml (two tablespoons) red jam

Method

1. Warm the milk with the butter (approx 65 degrees). Don’t let it boil!
2. Separate the egss and stir 25g/1oz sugar into the egg yolks.
3. Pour the warm milk over the yolks and stir well.
4. Add the bread crumbs and mix well.
5. Pour this custard mixture into a greased pie dish and leave it to stand for 30 mins or so.
6. Then bake it in a warm over 160 degrees c/gas 3 for 40-45 minutes until the pudding is slightly set
7. Remove from the oven and reduce the oven temperature to 120 degrees c/gas ½.
8. Warm the jam and place in a circle in the middle of the pudding
9. Whisk the egg whites until stiff. Add half the remaining sugar and whisk again. Fold in almost all the remaining sugar and whisk again.
10. Spoon this outside the jam around the end of the dish. This piled up meringue is the queen’s crown and the jam is the rubies in the centre!
11. Sprinkle the egg white with the remaining sugar
12. Pop it back in the oven for 40-45 mins on the very low heat until the meringue is set and slightly browned.