Tuesday, December 27, 2011

Triple Chocolate Mousse Cake

I hope you all had a lovely christmas that was filled with lots of love and food!
And I'm hoping you are looking forward to the new year to come.

If you feel anything like me and have over-indulged the past two weeks you probably should look away.
This was a delicious chocolate cake I made for one of the many christmas celebrations we went to this year.
A fudgy dark chocolate cake topped with delicious milk and white chocolate mousse.

I was inspired by this recipe I found at Annie Eats where the bottom layer of the mousse cake was indeed cake rather then a classic mousse.

Egg whites are beaten with brown sugar.

Egg yolks are whisked with vanilla and then the melted chocolate and butter.
The eggs are from my parents chooks - such yellow yolks!

The thick ganache is folded with the egg whites and a little flour.

The cake once removed from the oven looked glorious, but way too big for my bottom layer.
It didn't take long to sink to a thick fudgy chocolate cake.

Once it was cooled I prepared the mousse layers.

For the mousse I based it on a recipe found at Fiona Likes Food.
A custard is prepared with egg yolks, cream and a little sugar.
You also dissolve some gelatin that is mixed through the completed custard which is then poured over the chocolates. They are stirred until smooth.

Meanwhile some cream is whipped and folded through the cooled smooth chocolate mixes.

The milk chocolate mousse was poured over the cake and popped in the freezer for fifteen minutes. Then the white chocolate mousse is poured on top. 
I refrigerated overnight making it a great prepare ahead dessert. 

A delicious chocolate cake for any chocolate lover.
The mousse was beautiful and soft, the fudgy chocolate cake on the bottom a perfect platform.

Triple Chocolate Mousse Cake

Dark Chocolate Cake Base (adapted from Annie Eats)
6 tbsp butter
150g dark chocolate
4 large eggs separated
1 tsp vanilla paste
1/3 cup brown sugar
1 tbsp flour

Preheat oven to 180C. Grease and line a 23cm springform tin.
Melt butter and chocolate gently in bowl over saucepan of simmering water until smooth. Allow to cool slightly.
Partially beat the egg whites and slowly incorporate the brown sugar before beating to stiff peaks.
Whisk the egg yolks with the vanilla, then whisk in the melted chocolate and butter.
Whisk through about a 1/3 of the stiff egg whites and the carefully fold through the remainder with the flour.
Pour into prepared tin and bake for 20 minutes or until springs back when gently touched in the centre.
Leave cake to cool in the tin.

Mousse Layers (adapted from Fiona Likes Food)
2 tsp gelatin powder + 1 tbsp hot water
100g white chocolate, broken
100g milk chocolate, broken
4 egg yolks 
2 tbsp castor sugar
500 ml thickened cream

Dissolve gelatin in the water.
Beat the egg yolks with sugar until pale and thick.
Heat half the cream in a saucepan until hot and then remove from heat and whisk in egg yolk mixture.
Return saucepan to low heat and whisk the custard until it just starts to thicken. 
Remove from heat, whisk in gelatin and then strain the custard. Pour half the custard over the white chocolate and half over the milk chocolate.
Mix until smooth.
Beat the remaining cream until thick and then divide evenly between the chocolates, carefully folding through.
Pour the milk chocolate custard over the dark chocolate base. 
Put in freezer for fifteen minutes or until firm.
Pour the white chocolate mousse over the top, cover with cling wrap and refrigerate overnight.

Sunday, December 18, 2011

Flying Fish Degustation & One year of blogging!

Can you believe it, muppys is one!
It has been an incredible journey so far. I started my blog while on maternity leave to record all the many different recipes I had been cooking. Little did I know that I was joining a whole new community of amazing people sharing their food and lives.
And now I am back at work part time and my posts have slowed down but I still am here, alive and well, and still loving this little place I can escape to. Thanks to everyone for joining me.

Now I wanted to do a special post, and what more special then to share my 10th Wedding Anniversary lunch at Flying Fish.
The meal went for four hours, and I did have matching wines with every course. 
Our young children really enjoyed themselves and we were complimented by fellow diners on their behaviour.
We loved every single course.

Crostini with salmon mousse

Ocean Trout with apple and pear vinaigrette.
Soft shell crab sushi
After the waiter had read us the specials and disappeared my daughter lent over 'mummy, i heard that man say sushi'. So yes we obliged and our daughter was very happy with her soft shell crab sushi.

Heirloom tomatoes with tomato cloud, sheep's milk labneh and olive
This was our official first course and it was so refreshing and light. 
The tomatoes were just incredible.

Seared yellow fin tuna with ruby red grapefruit, sweet pork crackling and black pepper caramel
This was my husbands favourite course, it really was a delicious combination of flavours and a very popular dish, we saw many plates of it being brought out.

Of course we had the most beautiful view of Sydney harbour right next to our table.
The boats brought much joy to my little boy.

Confit of Petuna ocean trout with pea mousse, whey, puffed skin, trout roe, nori and pea crumb 
This course was heavenly, the trout melted in your mouth and the roe was magnificent.
The pea mousse was full of air and the pea flavour balanced perfectly.

Crispy soft shell crab with black pepper curry leaf sauce and crispy shallot and coconut  salad
I really loved the way each course brought you something different but yet was in harmony with the rest of your meal. We were pleased this one included the Sri Lankan flavours.
The crab was amazing, so succulent. 

Ruby red grapefruit and orange palate cleanser

Ice cream!
My daughter with her delicious ice cream, I did sneak a mouthful :)

Wagyu sirloin with miso braised short rib, pickled shitake, radish, edamame beans and yuzu butter
This was my favourite course (I think, it was all SO good), which is surprising as I would probably not have ordered it from a menu. 
The short rib was bursting with flavour, the steak so so tender, the whole dish was just divine.

Holy goat, Brigid's well, white peach
This was our cheese course. 
My daughter loves goats cheese so we very kindly shared some with her but I didn't want to!

Peanut butter parfait, lime curd, banana mousse
This was not actually on the degustation menu but I am so pleased we were fortunate enough for the kitchen to offer it.

Urban Garden
Our dessert was really alot of fun. We were quite amused when we were given this 'ash tray', our waiter almost seemed embarrassed.
It was passionfruit brulee on the bottom, topped with a watermelon rockmelon layer, and a crumb.
It was really delicious, and not too sweet.

Urban Garden

As you can see my little boy probably ate half of mine, he loved it!

Petit fours!
We were given a beautiful tray of petit fours with coffee but we all jumped in and gobbled them up so quick. 

It really was a beautiful day to spend on the harbour enjoying the most amazing lunch with my family.

Flying Fish

Jones Bay Wharf
19-21 Pirrama Rd, Pyrmont

Thursday, December 8, 2011

Chocolate Raspberry Tartlets

This sweet treat came about after we were given these beautiful raspberries from Orange.

As nice as they were to just eat, I wanted to make something a little special.

Firstly the pastry is prepared by combining flour, butter and icing sugar to a crumb.

The cold egg yolk then brings it all together.

The dough then rests in the fridge. You may notice my dough has only just come together but I find the rolling out completes the process.

Roll out the dough, I often do so between grease proof paper.

Put in very well greased tins, rest again in the fridge, then prick lightly and bake until golden.
I would like to try the baking beads but am yet to buy some....

Once cooled I added some raspberries which I had warmed in a saucepan to soften, and drained most of the liquid away. 

To make the ganache simply heat cream then remove from heat and stir in the chocolate, I used half dark and half milk.

Spoon on top of your raspberries and allow to set.

So yummy! The tart raspberries went perfectly with the deep chocolate and the crispy pastry.

Would make a lovely christmas treat :)

Chocolate Raspberry Tartlets 
(makes approx. 1 dozen)

90g salted butter
1 cup flour
2 tbsp sifted icing sugar 
1 egg yolk

Rub the butter, sugar and flour until like bread crumbs. Add in the egg yolk to bring it together, you may need a little cold water. Wrap in plastic wrap and rest in fridge for half hour. Roll out and and cut to size, place in well greased tins. Rest in fridge for 10 minutes. Prick pastry and cook in a preheated 200C oven until golden (about 10-15 minutes)

200g raspberries

Warm in a saucepan and then strain.
Once cool spoon into tart cases.

1/4 cup cream
50g dark chocolate
50g milk chocolate
1tsp butter

Heat cream until hot, take off the heat and add the broken up chocolate, stir until thick and smooth.
Stir through butter.
Spoon over the top of raspberries and refrigerate until firm.

Thursday, December 1, 2011

Tea Country Pork Curry with Pol Rotti and Coconut Sambol - My Sri Lanka SBS

This is another of Peter Kuruvita's recipes from his new television show My Sri Lanka.
If you click here not only will you get the detailed recipe but will also be able to watch him cooking in Sri Lankan tea country complete with a waterfall in the background and the mist coming and going. It is an amazing show to watch as Peter really shares himself and his love for the country and of course its food.
If you missed my previous post on My Sri Lanka I have also cooked prawns and a cashew nut curry.

I am going to share this recipe as I cooked it.
So firstly the pork was marinated with cardamon, roasted fenugreek seeds, cracked cardamon pods, chilli  powder, curry powder, salt, pepper, cinnamon and goroka. 
I must confess I skimped alot on the chilli as my children are not so keen on the heat.

Next you prepare the Pol Rotti with atta flour, finely chopped onion and green chilli, salt, ghee and freshly shredded coconut (I used frozen). 
Curry leaves are also meant to be added but my local shops were all out today.

Enough water is added to knead a smooth dough which is then rolled into balls and allowed to rest.
As you can see my daughter helped me prepare this meal, one her many additions was rolling out 'cute' rotti balls.

Meanwhile you start the curry by heating ghee (I used oil and butter) in a pot. 
I went all out and bought a gorgeous clay pot at one of our local spice shops.

First add pandan and curry leaves (I used dry and I was unable to get fresh today).
Followed by onion, green chilli, garlic and ginger.

Then in goes the marinated pork, covering with water, and cook until it thickens up.
My pot is so huge I could have cooked 10x as much!

Once the curry is on you move on to the carrot sambol which is simply grated carrot, finely chopped onion, garlic and green chilli, fresh coconut, salt and pepper, lime juice and crushed maldive fish.
I bought this down at the spice shop, another interesting ingredient to add to my pantry!

You use your hands to flatten out the pol rotti and cook both sides over high heat with a little oil in a flat pan.

It is served with more fresh coconut on top.

Alongside the carrot sambol. 
You can see I used a beautiful golden carrot bought at the markets on the weekend.

And of course the pork curry.

It was really incredible, every component of the meal complimented the next. 
The whole family really enjoyed it. 
The sambol added the zing and freshness to the tasty pork and incredibly moreish rotti. 

Can't wait until the next episode, need some more recipes for my new pot, and maldive fish, and goroka.....