Lemon Mousse / Raspberry confit / flaked almonds

image courtesy of the englishkitchen.blogspot.co.uk

*part of the sizzling staffordshire menu series*

This mousse is gentle, pleasurable and enjoyable. Providing the classic citrus element through lemon, it presents an uplifting and pleasing dessert that is light and also, moderately healthy.The health conscious of you will also benefit from the antioxidant greatness that raspberries present, with the added nutrients of the almonds also. those of you who don't care all that much, will enjoy it nonetheless.

You will need (makes roughly 8):
175g caster sugar
2 sheets of leaf gelatine
Zest and juice of 3 lemons
2 medium egg whites
200ml reduced fat creme fraiche


Raspberry confit:


250g raspberries, washed
3 tbsp caster sugar or honey
2-3 tbsp lemon juice (obtained from the lemons above)

Combine the raspberries and sugar in a pan and heat gently together until the sugar has dissolved and the blueberries have begun to fall. Remove from the heat and add the lemon juice.transfer to a bowl and chill.



The doing bit:

Soak the gelatine leaves in cold water for a few minutes to soften. in the meantime add the lemon juice to a measuring jug and top up with water to 200ml. Add to a saucepan then add half the sugar, and simmer on a moderate heat to dissolve the sugar. simmer for about a minute then take off the heat. Drain the gelatine leaves and squeeze out any excess water, then add the gelatine to the lemon syrup. Leave to cool completely.

Beat the egg whites in a mixing bowl until the form soft peaks. Add the remainong sugar one tsbp at a time continuously beating until all the sugar is incorporated and the mixture is firm.

In another bowl lightly beat the creme fraiche then stir into the cooled lime mixture. fold the egg white mixture into this until uniform then decant the mix into 8 equal glasses. Place in fridge few a few hours until they have set, then use the raspberry confit, lemon zest and flaked almonds to garnish.

Strawberry Clafoutis (On mothers day)

Clafoutis is probably to the french in terms of sunday lunch, what Yorkshire pudding is to us British with beef. Its one of those favoured and savoured dishes thats looked forward to and is often held almost a symbol for homliness in terms of hearty food.

Before I reap great criticism, yes I am aware that clafoutis is traditionally made with cherries. That said, I think this variation works phenomenally well - coupled with the fact that my mum likes strawberries and the store around the corner had them reduced. It was almost as though fate was telling me something.

Its quite cakey yet light in texture, extremely enjoyable and very moreish. Trust me, you wont be disappointed

You will need:

200ml Milk
100ml double cream
75g ground almonds
2-3 drops vanilla essence
4 large eggs
150g caster sugar
1 tbsp plain flour
25g butter
500g strawberries, halved
2 tbsp brown sugar
50g  flaked almonds (optional)
icing sugar, for dusting

The doing bit:

Preheat oven to 180C. In a pan combine milk, cream and vanilla and boil for 1 minute. Set aside to cool.

Beat together sugar and eggs until fluffy, add the flour to the mixture gradually. Add the ground almonds in the same fashion until uniform paste. Add the cooled milk mixture.

Grease a baking deep baking dish or sealed cake tin. Add the strawberries and brown sugar then add the mixture slowly. Dust with flaked almonds.

Cook in the oven for approximately 30 minutes or until knife comes out clean with a pierecing test.

Remove from oven when done and dust with icing sugar.

Devour.

Dorset Apple Cake

Image courtesy of hellopro.co.uk

This recipe is similar in many respects to the apple & mincemeat crumble cake made the other day. Although this presents a lighter, and less stodgy form of a cake it is not without flavour, and captures the wonderful elements from Dorsets influence.

Its also incredibly moreish - so be on your guard when wanting seconds and thirds.

You will need:

This mix makes 2 24cm spring form tins worth, so divide by two to get one cake. If you're like me however youll make both, and freeze one.

Grease and line a baking tin
400g of Bramley apples, peeled, cored and diced soaked in lemon juice
450g of unsalted butter
2 lemons zested and juiced
450g of caster sugar
6 eggs
450g of self raising flour
5 teaspoons of baking powder
100g of ground almonds
Demerara sugar to cover the cake


Whisk together the sugar and butter till creamed

Beat in the lemon juice and its zest

Beat in eggs one at a time with a little flour with each egg

Fold in the remaining flour and baking powder

Drain the apple and stir into the mix

Spoon into tin and level out

Sprinkle the top with Demerara sugar

Bake for 1 hour at 160C. Check with a small knife. If the mix comes out clean - its done.

Serve with clotted cream and icing sugar