Chef Rozanne Steven's dessert recipes:

Chocolate Mousse

Preparation Time: 30 Mins

Cooking Time: 6 Mins

150G / 9oz plain chocolate (55% cocoa solids) or 100g (1 slab) Maya Gold Chocolate (Green & Black's)

1 tablespoon strong black (or instant) coffee, cooled

6 Eggs

150G / 5oz caster sugar

Mint to garnish (Optional)

Method

Break the chocolate into small pieces, place in an ovenproof dish and melt in the oven until creamy. Alternatively, melt in a bowl over a pan of hot water, making sure not to allow boiling water to touch the bowl.
Break the eggs, separating the yolks from the whites
Beat the yolks with most of the sugar until pale and creamy. Mix the cooled coffee in with this mixture. Combine with the melted chocolate.
Whisk the egg whites until they form stiff peaks, sprinkling them gradually with the rest of the sugar. Fold carefully into the chocolate cream mixture.
Pour the mixture into small ramekins (or glasses or espresso cups). Alternatively you can pour the mixture into one large bowl, but it will take longer to set.
Chill in the fridge until ready to serve (they should be set nicely in 1-2 hours). 

Note: If you making them for a dinner party, it is nice to garnish them with mint, and/or some fruit (blueberries or raspberries), plain biscuits and lightly whipped cream.

Exotic Fruit Salad

Description:

1 Charentais Melon

1 Paw-Paw

1 Asian pear, peeled and sliced

8 Lychees, peeled and stoned (or tinned)

150ml fresh fruit juice, orange or any you like   

1 tbsp fresh mint, chiffonade

 Method:

Use a melon baller to scoop balls from the melon and the paw-paw. Place

These in a bowl, add the remaining fruit and the juice. Cover and chill

Until needed, making sure you take it out of the fridge 30 minutes before

Serving. 

Malva Pudding

250 ml sugar

1 egg

15g soft butter

250 ml plain flour

3 tbsp smooth apricot jam

1 tsp bicarbonate of soda (bread soda)

Speck salt

250 ml milk

2 tsp vinegar

2 tsp vanilla essence

Syrup sauce

250 ml evaporated milk

100 g unsalted butter

125 ml sugar

60 ml hot water

Round ovenproof dish

Method
Set the oven at 180 degrees. Beat together the egg, sugar, butter and jam until pale and fluffy. Sift together the flour, bicarbonate of soda and salt. Mix together the milk, vinegar, and vanilla essence. Fold alternately into the egg mixture until thoroughly mixed. Pour into a buttered baking dish. Cover with lightly oiled foil and bake for about 45 minutes until firm. While the pudding is baking combine the remaining ingredients in the saucepan. Heat, stirring, until the butter melts and the sugar has dissolved. Pour over the hot pudding. Serve warm with softly whipped cream.

RECIPE FOR WHITE CHOCOLATE AND RASPBERRY CHEESECAKE

For the base 

175g ( 6oz)  ginger nut biscuits, crushed.

50g  (2oz)  butter, melted.

For the filling 

2x 200g tubs cream cheese

60g ( 2 oz) unrefined golden caster sugar

Zest of one lemon finely grated

1 tbsp lemon juice

300g  ( 10 oz) good quality white chocolate

300 ml pint double cream

250g raspberries

To decorate

White chocolate curls

Fresh raspberries..

 METHOD 

1 Mix together the crushed ginger nuts and melted butter

 2 Press the mixture over the base of a 20 cm  ( 8 nch) loose-buttoned round cake tin and chill.

3         Beat together the cream cheese and sugar with the lemon zest and juice..

4.       Melt the white chocolate in a bowl over a pan of simmering water. Pour it into the cream cheese in a tin stream, whisking as you do.

5.       Whip the cream until it forms soft peaks and fold in with the raspberries..

7.       Spoon the mixture over the biscuit base and level the top. Leave to chill in the fridge for four hours over night.

 To serve - decorate the top with curls of white chocolate ( make these by using a potato peeler to shave off thin curls) sprinkle over the fresh raspberries and cut into wedges..