So how did your Christmas turn out? I hope you had a wonderful day with lots of great food and fun. Our day went well. I had twelve guests and everyone seemed to be laughing and smiling when they weren’t helping themselves to the enormous amounts of food. We started with the Burrata with Peas and Prosscuito (from a previous post) and a Salmon Mousse served with a horseradish sauce that my mother made. I must ask her for that recipe! It was a lovely light starter and I was pleasantly surprised by how well the two went together.

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I served a roast rolled turkey breast and a de-boned whole turkey for the main course.  They were both absolutley delicious. My good friend Tak brought a baked orange glazed ham too, so we had plenty of meats to choose from. Of course there were roast potatoes and beans with toasted flaked almonds and a big salad.

For my favourite course… Dessert, I made a Merry Berry Pavlova, Chocolate Mousse and my mother baked a Mango Cheesecake.  It was one of the guest’s birthday so we popped a few candles in the mango cheesecake and all sang “Happy Birthday”. All in all it was a great day made better by wonderful company and plenty of help when clean up time came.

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The Chocolate Mousse was so easy and I put a tiny ball of raspberry ice cream on top of it and then a blueberry. I was able to use the glass bottles that I brought home from Paris. They are just the containers that the supermarkets sell yoghurt in but I loved the shape so much that I ended up bring nine of them home. I will be making this chocolate mousse again. Here is the recipe.

Chocolate Mousse

200g of dark chocolate (best you can find at least 70%)

4 large eggs separated

300ml of cream

1 cup of castor sugar

Method

Whip cream in a large bowl until soft peaks form.

Melt dark chocolate over a double boiler until like liquid.

While chocolate is cooling beat egg whites until stiff and then slowly add castor sugar a tablespoon at a time until the sugar has dissolved (you must beat egg whites in a glass or metal bowl and make sure no egg yolk is in the egg whites).

When chocolate has cooled add egg yolks and combine well.

Gently fold the whipped cream into the chocolate mixture and then fold in the egg whites using a metal spoon.

Pipe or spoon this mixture into containers and refrigerate until set.

When serving add a small ball of raspberry Gelati and a blueberry on top.

Voila!

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