Food_Heaven_-_November_2019

PUDDING HEAVEN

WWW.FOODHEAVENMAG.COM NOVEMBER baking heaven 61

Chocolate mousse

SERVES 4-6

150ml (5fl oz) extra-virgin olive oil
200g (7oz) 70% dark chocolate,
chopped
2 tbsp caster sugar
a pinch of salt flakes
600ml (20½fl oz) whipping cream
For the candied walnuts
55g (2oz) caster sugar
100g (3½oz) walnuts, chopped
1 tsp salt flakes

For the candied walnuts
1 Place the sugar and walnuts in a
saucepan over a medium-high heat.
Cook, stirring often, until the sugar
starts to caramelise and coat the
walnuts. Season with the salt,
then spoon the nuts onto a baking tray
lined with baking paper and leave to
cool completely.
2 Combine the olive oil, chocolate,

sugar and a pinch of salt flakes in a

heatproof bowl and set it over a

saucepan of simmering water, making

sure the water doesn’t touch the

bottom of the bowl. Stir the chocolate

until completely melted, then remove

from the heat and set aside to cool to

room temperature.

3 Whip the cream to soft peaks, then

mix in the chocolate mixture using a

whisk until well combined. Divide

between four 250ml (8½fl oz) or six

200ml (7fl oz) serving glasses. Top with

the candied walnuts and serve.

Greek doughnuts

SERVES 6

1 tsp ground cinnamon
¼ tsp citric acid
285g (10oz) caster sugar
225g (8oz) halloumi cheese
3 free-range eggs
200g (7oz) plain flour
1 tsp baking powder
seeds from 1 vanilla pod, or 2 tsp
vanilla bean paste
125ml (4fl oz) whole milk
sunflower oil, for deep-frying

1 In a large bowl, mix together the
cinnamon, citric acid and 230g (8oz) of
the sugar. Set aside until required.
2 Place the halloumi in a food processor
and whizz to a crumb consistency. Add
the eggs, flour, baking powder, vanilla,
milk and the remaining sugar and whizz
until just combined. Transfer the batter to
a bowl and leave to stand for 20 minutes.
3 Fill a large saucepan three-quarters
full with oil and place over a medium-
high heat.

4 Warm the oil until it reaches

180°C/350°F on a cooking thermometer.

5 Using an oiled tablespoon, carefully

place 5-6 spoonfuls of the batter into the

fryer and cook, turning halfway, for

3 minutes, or until golden and cooked

through. Remove with a slotted spoon

and drain on kitchen paper for 1 minute,

then add to the bowl of spiced sugar

mixture and toss to coat. Continue with

the remaining batter. Serve immediately.

The recipes on pages

60-61 are taken

from Just George

by George

Calombaris,

published by Hardie

Grant (£22).

Photography ©

Armelle Habib.