But before I get started, I would like to apologize for the late postings. I only managed to post the voting post last night and I know this post is late too. I’m really sorry, but over the past week our whole family of ten (lol) was sick, on Monday it was my turn. Really sick, I couldn’t even get out of bed to do the voting post. So I’m very sorry. But here it is now.
Have you all voted for the winner of the previous fortnight’s challenge Fruit and Vegetables? If you have, thank you so much and if you haven’t you can vote here.
Ok now the theme for this Fortnight is.......
Colour!!!!!!!!
I want to see colourful food.
The Prize is a Delectable Desserts recipe book by Linda Fraser!
- This is another AMAZING recipe book with over 75 spectacular recipes for delicious desserts of all kinds, from ice creams, bombes and mousses to tempting soufflés, pies and tarts.
- Over 300 photographs, highlighting each step-by-step recipe and finished dish.
-Ideas suitable for all occasions - from special events and celebrations to informal entertaining and everyday family meals and treats.
-Includes quick and healthy recipes as well as rich traditional desserts
The contents of this book is:
Pies, tarts and cobblers
Fresh Fruit Desserts
Crumbles, Custards and Puddings
Cold Desserts and Ices
My example is cold chocolate cylinders with mousse and fresh fruit:
Most of this is made out of Lindt Chocolate!
Okay first we made the cylinder with tempered chocolate, then we made all different kinds of decorations for the top. We put orange, fat soluble coloring powder on a transparent sheet, then the chocolate on top and then rolled it, put it in a cylinder (like a toilet roll), let cool and pull off the transparent.
Then we made dark chocolate and white chocolate mousses to put inside. Both brown and white chocolate mousse are made the same way.
Here is the recipe:
Makes 3 cups.
ingredients
170g/ 6 ounces chocolate chopped
1/4 cup plus 2 tablespoons butter cubed or sliced
4 egg yolks
3 tablespoons sugar (don’t be tempted to leave out the sugar as it stabilizes the mousse)
1 tsp vanilla extract or 2 tbs cognac, rum or kirsch.
1 cup heavy cream for whipping or more as needed to thin the chocolate mixture.
Method:
1 Combine the chocolate and butter in a heatproof bowl.
2 Set the bowl over a saucepan of simmering water and stir with a wooden spoon or whisk until melted and smooth. Note: make sure the bowl fits perfect over the saucepan and that no steam can come up the sides of the bowl. If it does it will stop the chocolate from melting.
3 Combine the egg yolk and sugar in a heatproof bowl and set it over the saucepan of barely simmering water. Whisk for about 5 minutes, or until pale and slightly stiff.
4 Remove from the heat. Stir the chocolate mixture into the egg yolks, add the vanilla and stir until well mixed.
If at this point the mixture becomes stiff and grainy, whisk in heavy cream, 1/4 cup at a time, until the mixture is smooth.
5 Stir for a few minutes to cool. Let cool to room temperature.
6 Whip the cream to soft peaks.
7 Stir about 1/4 of the whipped cream into the chocolate mixture and then fold in the rest with a rubber spatula.
Scoop or pipe the mousse into the cylinders and decorate on top.
Then we took some tempered chocolate and made patterns on the small plate.
And then for a finishing touch, black berries and raspberries cut in half, put close to the cylinder.
Be sure to keep it in the fridge if it’s a hot day. (Yes we made a lot!)
If you don’t.........
this will happen! These were some of our tests!
Bon Appetite! This is a really, really great dessert!
Now it’s your turn to show me what you can come up with! Anything with colour will do!
Here is how it works:
-You can link-up using your blog or if you don’t have a blog, e-mail your entry to me.
-Create a post on your blog with the recipe and at least one picture of the finished product.
or
e-mail the recipe, with at least one picture of the finished product and I will enter your recipe in the challenge (remember to come back and check out your entry).
-One recipe per person/blog please.
-You are allowed to have help with your baking.
-Please use the blue frog below to enter. Be sure to add the link to your direct blog posting/recipe and not your whole blog as this makes it much easier to find your recipe.
-Please comment on at least 3 other entries.
-Each recipe needs to be linked back to Heidi’s Crafts or has to have the button in the post.
-This is a fortnightly challenge, you have two weeks to enter.
-Entries need to be linked up by Monday the 27 of December for this Colour challenge.
-After the challenge has closed, I will announce the entries in a separate posting and you will be able to vote for your favourite recipe.
-You are all allowed to advertise anywhere you like for people to vote for you, on your blog, Facebook, Twitter, etc.
-I will have a personalized blinkie, specially for the Winner. As well as the PRIZE!! I ship anywhere in the World!
-Age doesn’t matter, from little girls to grandmas are welcome to enter!
-The aim of the challenge is to encourage mothers and grandmas with their girls to enjoy making food in the kitchen, to share recipes, find new ones and have lots of fun together!
Baking Greetings.
Please Note: This will be the last baking challenge for this year. After this challenge I’m going to take a 2 week break. I’m sure everyone else will be on holiday or to busy to enter anyway!
