Coffee Jelly

 

Ingredients

1 Teacup strong coffee

2 oz. Sugar

½ oz. Sheet gelatine

Vanilla flavouring

Procedure

Soak the gelatine in the water and put it into a saucepan. Add the coffee and the sugar and dissolve slowly over the fire. Strain through a cloth and add the flavouring. Pour in to a wetted mould and chill until set. Turn out on a glass dish and just before serving pile whipped cream over the top.

Lemon Cheesecake

Serves 8

Ingredients:

1 cup sweet biscuit crumbs (crushed Marie Biscuits would do)

½ cup butter, melted

2 * 250g Philadelphia Cream Cheese, softened at room temperature

2 teaspoons gelatin, dissolved in ¼ cup boiling water

1 * 400g can sweetened condensed milk

½ cup lemon juice

2 tablespoons grated lemon rind

Method:

1. Mix biscuit crumbs with melted butter and press into base of a 20cm pan and chill.
2. Using an electric beater, beat the cream cheese until smooth and mix in the gelatin, condensed milk, lemon juice and rind.
3. Pour the mixture onto crumb base and place in the fridge for around 2-3 hours or keep it overnight.
4. You can top the dessert with some canned or fresh fruits and then serve.  

Mango Mousse

Ingredients:

2 cups mango pulp-sieved

1 cup cream –chilled

1/8 tsp cinnamon powder

1 tbsp gelatin

2 tbsp lemon juice

¾ cup sugar

½ cup water at room temperature

4-6 short, transparent glasses to set the mousse

Mango slices to garnish

Method:

Put mango pulp, cinnamon and ½ cup sugar into the small pan.

Sprinkle the gelatin over the ½ cup water and let it soak.

Heat mango mixture over low heat, stirring all the time, till warm.

When warm, add the soaked gelatin and continue stirring till it reaches a coating consistency.

Remove from heat, mix in the lemon juice, pour into the individual glasses and leave to cool.

Beat the cream and the remaindered sugar till it holds shape.

Put the cream in a piping gun or polythene bag and pipe decoratively to cover the mango.

Garnish with mango slices, chill and serve

Chocolate Mousse Cake

INGREDIENTS

1½ cups all-purpose flour

1 cup white sugar

¼ cup unsweetened cocoa powder

¼ teaspoon salt

1 cup hot, brewed coffee

1/3 cup vegetable oil

1 egg

16 (1 ounce) squares semisweet chocolate

½ cup unsalted butter

¼ teaspoon salt

2 teaspoons vanilla extract

8 egg yolks

8 egg whites

4 tablespoons white sugar

1 ½ cups heavy whipping cream

4 (1 ounce) squares semisweet chocolate

¼ cup heavy whipping cream

½ cup chopped walnuts

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch spring form pan, or use parchment paper liner.
2. In a large bowl, mix flour, 1 cup sugar, cocoa and ¼ teaspoon salt. Make a well in the center and add the coffee, oil, 1 tablespoon vanilla and egg. Beat until combined, batter will be thin.
3. Pour into spring form pan. Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until toothpick inserted into cake come out clean. When cake is completely cool, remove from pan, cut top of cake level with a knife, and place back into spring form pan.
4. To make the mousse: Melt 16 ounces chocolate and ½ cup butter over double boiler, stir in ¼ teaspoon salt and 2 teaspoons vanilla, whisk in yolks. In a separate bowl, beat whites until foamy, gradually add sugar, and continue beating until stiff. Fold into chocolate mixture. Whip the1 ½ cup cream in a separate bowl and fold into chocolate mixture. Pour over leveled cake in spring form pan and set for 1 to 2 days.
5. To make the Chocolate Ganache: Chop the 4 ounces of semisweet chocolate. In the top of a double boiler, heat chocolate and ¼ cup cream, stirring occasionally, until melted and smooth. When the cake is completely set, remove from pan and drizzle ganache over the top. Using your hand, gently press chopped nuts into the side of the mousse.

Chocolate Mousse

        

            INGREDIENTS

            21 chocolate sandwich cookies, crushed

            ¼ cup butter, softened

            1 cup heavy cream

            1 (12 ounce) package semisweet chocolate chips

            1 teaspoon vanilla extract

            1 pinch salt

            2 cups heavy cream

            ¼ cup white sugar

            1 cup heavy cream, chilled

                                                ¼ cup white sugar

     DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9 inch spring form pan with 2 ¾ inch sides.
2. In medium bowl, mix together crushed cookies and softened butter or margarine. Press mixture evenly into greased pan. Bake in preheated oven for 5 minutes, then allow to cool.
3. Combine 1 cup cream, chocolate, vanilla extract, and salt, in the top of double boiler. Heat until chocolate fully melted and mixture is smooth. Alternatively, if you have a food processor, you can blend mixture by placing chocolate, vanilla extract, and salt, in processor bowl. Bring 1 cup cream to a boil on stovetop, and then slowly pour cream into processor with blade running. Continue to process until mixture is smooth.
4. Pour chocolate mixture into a bowl and cool to room temperature, stirring occasionally.
5. In a large bowl, beat 2 cups chilled cream with ¼ cup sugar. Beat until stiff peaks form. Fold whipped cream into chocolate mixture. Pour mixture into cooled crust.
6. Chill pie at least 6 hours before serving. Prior to serving, beat remaining 1 cup cream with ¼ cup sugar. Beat until stiff., then pipe onto top of pie with a star tip, or place a spoonful on top of each slice.