2019-09-01_Food_Heaven

Re c i pe by C lare nc e Court Eggs

Recipe by

Clarence Court Eggs

56 baking heaven SEPTEMBER WWW.FOODHEAVENMAG.COM

Sea salt chocolate

mousse with

hazelnut rye cookies

SERVES 4

For the mousse

200g (7oz) 70% dark chocolate,

broken into squares

a good pinch of sea salt

1 tbsp amaretto liqueur (optional)

2 tbsp caster sugar

2 Clarence Court Old Cotswold

Legbar eggs, separated

250ml (9fl oz) double cream

1 tbsp cocoa powder

sugar and cinnamon stick. Place on a

low heat and stir until the sugar has

dissolved. Cook until the milk and cream

are bubbling, but not boiling. Pour the

milk through a sieve into the mixing

bowl and whisk well to combine.

2 Preheat the oven to 170°C/Gas Mark

3. Fill and boil the kettle.
   3 Divide the mixture between heatproof
   dishes, or a 1 ltr (1¾pts) baking dish, then
   grate over some nutmeg. Place the
   dishes or dish in a deep roasting tin, then
   place in the oven. Fill the tray with boiling
   water until halfway. Place the tray in the
   oven and bake for 20 minutes, or until set
   but a little wobbly.
   4 Ser ve warm or cold with poached
   fruit or jam.

Mrs Loftus’

baked custard

MAKES 4-6

3 Clarence Court Old Cotswold

Legbar eggs plus 1 egg yolk

1 tsp vanilla paste

250ml (9fl oz) milk

250ml (9fl oz) double cream

50g (1¾oz) golden caster sugar

1 cinnamon stick

whole nutmeg, for grating

poached fruit or jam to serve

1 Crack the eggs and yolk into a large

mixing bowl with the vanilla paste until

well combined. Place the milk and

cream in a medium saucepan with the

For the cookies

125g (4½oz) unsalted butter, softened

125g (4½oz) light soft brown sugar

1 tsp vanilla paste

1 Clarence Court Old Cotswold

Legbar egg

a splash of milk

200g (7oz) rye flour

50g (1¾oz) chopped dark chocolate

70g (2½oz) blanched hazelnuts,

toasted

1 Place the dark chocolate into a

heatproof bowl set over a saucepan of

simmering water. Slowly melt the

chocolate so it doesn’t get too hot. Add a

pinch of salt, then stir in the amaretto and

sugar until dissolved. Beat in the egg yolk

and cream, then whisk the egg whites

into soft peaks. Carefully fold the egg

whites into the chocolate mixture, then

divide the mixture between little glass

bowls or one large dish. Set in the fridge

for around an hour.

2 Blitz the hazelnuts in a food processor

until finely chopped, then place to one

side on a plate. Line 2 large baking

sheets with greaseproof paper.

3 In a large mixing bowl, cream together

the butter and sugar with the vanilla

paste until light and fluffy. Beat in the egg

with a splash of milk. Gradually stir in the

flour, along with 25g (1oz) of the blitzed

hazlenuts and the chopped chocolate.

4 Mix into a firm dough and shape into

2 x 10cm (4in) logs. Wrap in clingfilm and

leave to firm up in the fridge for 1 hour or

so. When you're ready to bake, preheat

the oven to 160°C/Gas Mark 3. Remove

the log from the fridge, unwrap and roll in

the plate of chopped hazelnuts. Slice the

log into rounds, then place on the baking

sheet. Bake the cookies in the oven for

20 minutes until golden brown. Allow to

cool for a few minutes on the tray, then

transfer to a cooling rack.

5 Remove the mousse from the fridge

and sieve over a little cocoa powder, then

serve with the cookies.