WE LOVE… CHOCOLATE MOUSSE pg77 // FRUIT AND NUT SALAMI pg83 // LEMON DRIZZLE CAKE pg92
LIGHT AND FRUITY
Baked custard with blue berries
By Aaron Bertelsen GF V Serves 6 | Prep 15 mins plus infusing and cooling | Cook 50-55 mins | Calories 415 (per serving)
400ml (14fl oz) double cream
200ml (7fl oz) milk
1 vanilla bean
10 free-range egg yolks
65g (2¼oz) caster sugar
350g (12oz) blueberries
2 tsp lemon or orange juice (or you could use water)
1 Preheat the oven to 140°C/Gas Mark 1.
2 Put the cream and milk into a pan. Split the vanilla bean down the middle and scrape the seeds into the pan – drop the bean in too. Stir well, then place over a medium heat until just coming up to boiling point. Remove from the heat and let infuse for 40 minutes.
3 Beat the egg yolks and sugar together in a bowl until creamy and noticeably lighter in colour. Remove the vanilla bean from the cooled cream mixture before pouring it into the egg yolk and sugar mixture. Stir well to thoroughly combine.
4 Strain the mixture through a fine-mesh sieve into a shallow 23cm (9in) ovenproof dish and put into the oven. Bake for 35 minutes, then check to see if the custard is set; if not, give it another 5 minutes before checking again. It should be lightly golden on top and with a slight wobble in the centre – it will continue to firm up as it cools. Remove the custard from the oven and let cool.
5 Meanwhile, increase the oven temperature to 230°C/Gas Mark 8. Put the blueberries into a separate shallow ovenproof dish and roast in the oven for 8 minutes, shaking the dish once during cooking to ensure that they are cooking evenly. You want them to be tender, but not completely collapsed. Remove from the oven, immediately sprinkle with the fruit juice or water and shake the dish until some juices begin to form. Spoon over the baked custard before serving.
Chocolate mousse with orange salad
By Aaron Bertelsen GF V Serves 8 | Prep 20 mins plus chilling | Cook 5 mins | Calories 307 (per serving)
175g (6oz) dark chocolate (ideally 72% cocoa solids), plus 1 tbsp grated chocolate for decoration
6 free-range eggs, separated
1 tsp dark rum
3 tbsp caster sugar
175ml (6fl oz) whipping cream
8 edible flowers (I like to use violas), to decorate
FOR THE ORANGE SALAD
4 ripe
