Gluten Free Dessert

Ora’s Chocolate Mousse

 

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Ora's Chocolate Mousse
Prep Time
15 mins
 

I am not normally a fan of chocolate mousse, but when Ora served her chocolate mousse for dessert as we gathered for a delicious meal, I just had to ask her for the recipe. It is delicious and surprisingly does not contain cream!

Category: Dessert
Style: French
Keyword: Chocolate, Chocolate Dessert
Quantity: 8 serves
Author: sbaskitchen
Ingredients
  • 200 g good quality dark chocolate 70%
  • 3 teaspoons boiling water
  • 1 teaspoon instant coffee powder
  • 6 eggs at room temperature
  • Pinch of salt
  • ½ cup of caster sugar
  • 1 teaspoon of rum or more
Instructions

  1. Place the chocolate into the top of a double boiler over hot, barely simmering water. Stir frequently until silky smooth.

  2. Remove from the heat and set aside to cool a little.

  3. Combine the boiling water and coffee, and set aside.

  4. Meanwhile, separate the eggs and beat the whites together with the salt until light peaks form. Add ¼ cup of the caster sugar, continue to beat until stiff,

  5. Then, in a different bowl, beat the yolks, together with the remaining ¼ cup of caster sugar until light and fluffy.

  6. Add the chocolate mix to the yolks and stir well to combine. Stir in the coffee, and rum, if using.

  7. Take ¼ of the egg whites and gently mix into the chocolate mix until combined.

  8. Then add the remaining egg whites and gently fold through the chocolate mix until combined.

  9. Spoon into the serving dishes and refrigerate overnight.

Notes
  • Serve topped with fresh raspberries or other berries.
  • You can also serve this mousse in a large serving dish and place it on the table with a bowl of fresh berries and a bowl of whipped cream for all to help themselves.
  • Apparently his mousse can also be frozen.

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Aunty Elaine’s Pavlova Recipe

/ sbaskitchen / Leave a comment

I remember the time that Aunty Elaine made this pavlova for my beautiful friends, Véronique and Yannick, when they visited from France some years ago.  I know that both Véronique and Yannick have very fond memories of Aunty Elaine and Uncle Paul, and Aunty Elaine wrote this recipe out for me so that I could email it to Véronique after she returned home to France.

Aunty Elaine’s Pavlova
Aunty Elaine’s Pavlova served on Nana’s pavlova plate.
Aunty Elaine’s Pavlova Recipe
Aunty Elaine’s Pavlova
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Aunty Elaine's Pavlova
Prep Time
15 mins
Cook Time
1 hr 30 mins
Cooling
4 hrs
 

Such simple ingredients, and always such a treat.

Category: Dessert
Style: Australian
Keyword: Family Recipes, Gluten Free, Gluten Free Dessert, Meringue, Pavlova
Quantity: 8 serves
Author: sbaskitchen
Ingredients
  • 4 egg whites
  • 1 cup caster sugar
  • 1 tbsp boiling water
  • 2 tsp vanilla essence
  • 1 tsp white vinegar
  • 1 tsp corn flour (see note below)
Instructions
  1. Preheat oven to 120˚C.
  2. Line a baking tray with baking paper.
  3. Beat egg whites until soft peaks form.
  4. Gradually add the caster sugar, a little at a time, beating between each addition, until all of the sugar is incorporated and dissolved.
  5. Add the boiling water, vanilla, vinegar and cornflour and beat until combined.
  6. Spread the meringue in a circle on the prepared baking tray, ensuring that the meringue is 6-7 cm / 2.5 inches thick.

  7. Bake for 1 hour 30 minutes. (see note below)

  8. Turn the oven off and allow the pavlova to cool completely in the oven.
  9. To serve, invert the pavlova onto a serving plate, spread with whipped cream and top with fresh fruit of choice.
Notes

All ovens are not the same!  I find that I need to bake the pavlova for an additional 20 minutes in my oven, as it was still a little soft at the one and a half hour mark.

If making gluten free, you will need to ensure that the cornflour that you use is gluten free.

 

Until next time…

Bon appétit!

Links:

 

A beautiful pairing – Apricot and Lavender

/ sbaskitchen / 2 Comments

I’m know that I’ve said this before…  I love pairing apricots with lavender!

This time I’ve paired the two in a delicious tart – I just couldn’t resist making it when I was given some absolutely beautiful apricots – the lavender picked from a plant at the front door just finished it off.  I can assure you that it’s just as good served warm or cold, with or without cream or ice cream!

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Apricot & Lavender Tart

This tart is a given each year, when the apricots are ripe and the lavender is flowering.

Category: Dessert
Style: French
Keyword: Apricot Tart, Apricots, Gluten Free Option, Lavender
Quantity: 8
Author: sbaskitchen
Ingredients
  • 1 quantity of sweet shortcrust pastry (see below for gluten free sweet shortcrust pastry recipe link)
  • 18 - 24 large apricots
  • 1 tbsp of soft brown sugar
  • 4 sprigs of lavender
FOR THE FRANGIPANE
  • 20 g butter softened
  • 2 tablespoons sugar
  • 1/4 cup ground almond meal
  • 1 egg yolk
  • 1/4 teaspoon vanilla bean paste
  • 1 tbsp plain flour (see below for gluten free option)
Instructions
  1. Preheat oven to 175˚ (fan)
  2. Roll out pastry and line a 25cm, loose bottomed, fluted tart tin, trimming and removing the excess. Place in the refrigerator for 20 minutes.
  3. Wash the apricots, cut in half and remove the stone, and then cut each half into three wedges.
  4. Make the frangipane.
  5. Remove the uncooked tart shell from the refrigerator and spread the frangipane evenly over the base.
  6. Remove the little flowers from each of the sprigs of lavender and sprinkle over the frangipane.
  7. Arrange the apricots, standing them cut side up in concentric circles, beginning from the outer edge.
  8. Spinkle with brown sugar.
  9. Place the tart into the preheated oven and bake for 30 minutes, or until the pastry is cooked and the tips of the apricots begin to brown a little.
  10. Allow the tart to cool before removing it from the tin.
For the Frangipane

  1. Place the butter and sugar into a bowl and, using a handheld mixer, or a wooden spoon, and cream together.

  2. Add the almond meal and flour, and mix to combine.

  3. Finally add the egg yolk and vanilla and gently mix together.

Notes

For another recipe pairing apricot with lavender,  try my Apricot and Lavender Jam.

Until next time

Happy cooking and bon appétit !

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Spiced Honey & Yoghurt Panna Cotta with Quinces & Granola

 

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Spiced Honey and Yoghurt Panna Cotta with Quince and Granola
This recipe was inspired by the beautiful quince tree that is in full bloom in our garden.
Category: Dessert
Keyword: Honey, Panna Cotta, Pickled Quinces, Yoghurt
Quantity: 6
Author: sbaskitchen
Ingredients
  • 300 ml pure cream
  • 250 g Greek yoghurt
  • 1 vanilla bean
  • 1 cinnamon stick
  • 1 clove
  • 2 tbs honey
  • 3 sheets of gold strength gelatine
  • Stewed or preserved quince diced
  • Granola (see notes for link to my recipe)
  • Mint leaves - to garnish
Instructions
  1. Split the vanilla bean in half and scrape out the seeds using the back of a knife.
  2. Place the vanilla bean and seeds, together with the cream, cinnamon stick and clove into a pan and gently heat until barely simmering.
  3. Reduce heat to as low as possible and leave for 15 minutes allowing the spices to infuse their flavour into the cream.
  4. Soak the gelatine in cold water for a few minutes, to soften.
  5. Remove the vanilla bean, cinnamon stick and clove from the hot cream, then take the gelatine from the water and gently squeeze to remove any excess water.
  6. Add the gelatine, together with the yoghurt and honey, to the hot cream and stir until the gelatine has dissolved and the mixture is smooth.
  7. Strain the cream and yoghurt mixture into a jug.
  8. Pour into serving dishes or moulds and refrigerate for 2-3 hours.
  9. To serve, sprinkle the top with a tablespoon of granola and 1 1/2 tbs of diced quince, and finally, add a little sprig of mint for garnish.
Notes

 

 

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