Kate O'Toole serves up this delicious trio of desserts.
- for the chocolate mousse:
- 150 g dark chocolate (72% cocoa, chopped into small pieces)
- 8 free range egg whites (plus one egg yolk)
- 25 g caster sugar
- 2 tblsp rum
- for the banoffi pie:
- 100 g amaretto biscuits
- 1 tblsp amaretto liquor
- 1 small tin of condensed milk
- 2 bananas
- 160 ml double cream
- 0.25 tsp instant coffee
- 1 level dessertspoon caster sugar
- for the lemon possett:
- 300 ml double cream
- 75 g caster sugar
- 1 vanilla pod (sliced lengthways)
- 1 large lemon (zest and juice)
- Chocolate mousse:
- Put the chocolate pieces in a large bowl and place this over a pot of simmering water and gently heat until the chocolate melts. Keep stirring until there are no lumps in the mixture and remove from the heat and allow to cool for 5 minutes. Then stir in the egg yolk and the rum and set aside.
- Whisk the egg whites with the sugar for 3-4 minutes until they form stiff peaks. Fold a large spoonful of the egg whites into the chocolate mixture to lighten it and then fold in the remaining whites. Fill 6 ramekins with the mousse and place in the fridge for at least 2 hours to set.
- Banoffi pie:
- Crush the biscuits until they resemble breadcrumbs and divide between 6 ramekins and drizzle each with Amaretto Liquor. Put the tin of condensed milk into a deep saucepan of boiling water (do not open the tin). Cover with cold water and bring to the boil and simmer for apx 3 hours, making sure that the tin is kept covered with water at all times.
- Then carefully remove the tin from the water and leave to cool before opening. Remove the toffee and whisk until smooth.
- Slice the bananas and divide between the ramekins and then spread a generous amount of the toffee on top. Whip the cream until thick and fold in the instant coffee and sugar and whisk a little longer. Spread the cream on the toffee and leave to set in the fridge until ready to serve.
- Lemon Possett:
- Put the cream and the sugar and the vanilla pod into a saucepan on a low heat and bring slowly to the boil, stirring occasionally. Bring to just under a boil and simmer for about 2 minutes, taking care not to let the cream boil.
- Add the lemon juice and the zest and whisk well, remove the vanilla pod and pour the mixture into 6 ramekins. Place in the fridge and allow to set for two to three hours.
- To serve, place all three ramekins on a large serving plate and garnish with fresh mint leaves.
More by Kate O'Toole:
- Noisette Of Roasted Connemara Lamb Wrapped In Pancetta, Served With Parsnip Purée, Sweetened Carrot
- Unpasteurised Cooleeney Cheese Plate With Home Made Pistachio And Raisin Bread, Candied Pecans
- Ceviche of Sole Marinated in Fresh Limes with Coriander, Green Pepper and Tomatoes