We have just finished making 60 “individual chocolate mousses on top of fresh raspberry, morello cherries, and cherry brandy jelly” The jelly base was made from the juices from the morello cherries and about half a bottle of Cherry brandy – in that mixture we have added fresh raspberries and morello cherries – so a very fruity and adult flavoured jelly base – with home made chocolate mousse on top. Takes 3 blocks of chocolate for very 12 servings of Mousse.
Spent the last hour making our chocolate fudge sauce for our “Ice Cream Bar” next Saturday. To make it fudge we melt 70% coco solid free trade chocolate with a little bit of evaporated milk and a drop or two of cream. We thought we may be able to find a very good quality commercial sauce – but it seems all the chocolate sauces available in the UK are made to a budget. Some where OK but most tasted more of sugar than chocolate. So we felt we really had to make our own. The difference using pure high grade chocolate with no preservatives or additives is worth the extra 20 minutes it takes to make.
Just finished making our own Morello Cherry Ice Cream for a 21st Birthday party this Saturday. Been experimenting with lots of interesting ingredients to try and get the Ice Cream we like – and finally found a fabulous concoction at Sainsbury’s called Morello Cherry Compot. Never even knew it existed until researching for this ice cream. Brilliant flavour. So we blitzed the compote with real cherries in kirsch, Cherry Brandy, and a tiny touch of white chocolate. This turned out to be the winning set of ingredients. It really tastes sensational with that lovely little bit of bitterness from the berries – sweetness from the Ice cream custard and chocolate, and a zing from the booze. The colour is almost neon…
This party is being hosted by a very generous boss who is thanking his staff for a years hard work by spoiling them with a Deli Truck feast on Saturday morning. This menu has my personal favourite on it – our outrageously brilliant salt beef. We have been busy this morning making sweet almond pastry flans for our traditional strawberry tart filled with Creme Patissiere and organic strawberries. Since posting the “how to make” of one of these tarts on the 26th of May we have had endless requests from customers to have it on their menu. We make the pastry as short as we can with loads of butter and the addition of Almond Meal. Gives it a real kick. Also this morning (for tomorrows party) We will be starting the 4 hour simmer of our salt beef – for our famous salt beef sandwich. As you can see the brisket has been brined for 8 days in a selection of pickling spices and is now being simmered. The basic simmering flavours are a mirepoix (carrot, celery, onion) and crushed peppercorns, juniper berries and bay leaf. Also making the individual wild cherry and chocolate mousse puddings this morning. All good fun. Can’t wait to taste the salt beef when cooked.