Food_Heaven_-_October_2019

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By Love Fresh Cherries (lovefreshberries.co.uk)

By Love Fresh Berries (lovefreshberries.co.uk)

PUDDING HEAVEN

WWW.FOODHEAVENMAG.COM OCTOBER baking heaven 57

Strawberry &

chocolate mousse

SERVES 4-6 (SEE TIP)

100g (3½oz) dark chocolate (vegan),
roughly chopped
400g (14oz) tin of chickpeas
½ tsp white wine vinegar
2 tbsp icing sugar plus 1 tsp
250g (9oz) strawberries
1 tsp lemon juice
6 mint leaves, plus extra

1 Melt the chocolate in the microwave,
or in a bowl over a pan of simmering
water and set aside.
2 Drain the chickpeas over a large bowl

• it’s the water (aquafaba) you want;
  use the chickpeas for another recipe.
  Use an electric whisk to whisk the

aquafaba until thick and holding its

shape. Whisk in the vinegar and

continue whisking for 1 minute while

the volume increases. Gradually whisk

in the 2 tbsp icing sugar and continue

whisking for another minute. Gently

fold through the chocolate and mint

until well combined and smooth.

Spoon into 4-6 serving dishes. Chill for

an hour or so until just set.

3 Hull and roughly chop the

strawberries, mix with the lemon juice

and 1 tsp of icing and set aside until

needed. To serve, spoon the

strawberries on top of the mousse.

TIP

This recipe serves 4 generously, but is

quite rich so a small portion would serve

6 adequately.

Smashed chocolate

liquorice meringues

with whipped cream

& cherries

SERVES 6

3 medium free-range egg whites

150g (5½oz) soft dark brown sugar

30g (1oz) cocoa powder

40g soft black liquorice sweets,

very chopped finely

125g (4½oz) dark chocolate,

roughly chopped

¼ tsp salt

200ml (7fl oz) whipping cream

200g (7oz) cherries

30g (1oz) dark chocolate

1 Preheat the oven to 140°C/Gas Mark

1. Place the chocolate and liquorice in a
   heatproof bowl and set over a pan of
   just simmering water (don’t let the base
   touch the water). Once melted, take off
   the heat and leave to cool for 5 minutes.
   2 In the meantime, begin to whisk the
   egg whites with the salt until very
   frothy, then gradually crumble in the
   sugar, whisking continually. W hisk until
   the egg whites reach quite firm peaks.

Sift in the cocoa powder and pour in the

cooled melted chocolate. Fold until the

cocoa powder and chocolate are

incorporated. Spoon 6 heaps onto a

baking sheet lined with baking paper.

Bake for 1 hour 15 minutes, or until crisp

and dry on the outside.

3 Whip the cream to soft peaks. Cut the

cherries in half (I like to keep the stalks

on for decoration).

4 To serve, crumble up the meringue

along the serving plate. Place the

whipped cream in a piping bag and

make dots of cream randomly in the

plate. Dress with the cherry halves

prettily. Use a vegetable peeler or a

grater to add lit tle flakes of chocolate

to the top.

Get ahead

The meringues, once cooled, will keep

in an airtight container for a couple of

days. They also freeze well.

TIP

Try not to over ‘fold’ the meringue with

the chocolate and cocoa powder. You

want to keep as much of the air in the

meringue as possible.