Recipe of the Month July 2010
Cappuccino Mousse (and mini doughnuts if desired!)
 |  |  | | July 2010 Serves : 4 people Preparation time : 60 minutes inc. proving time
Cooking time : 25 minutes Created by : Dave Thornicroft
Venue : Ashorne Hill
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Method 1. Melt the chocolate in a bowl over a pan of simmering water.
2. Remove from the heat and cool.
3. Dissolve the coffee in two tablespoons of boiling water and stir in the tia maria
4. Stir into chocolate.
5. In a bowl whisk the egg whites to a soft peak, and gradually whisk in the caster sugar until thick.
6. Stir two tablespoonfuls of the meringue into the chocolate mixture to slacken it and then fold in the remainder.
7. Spoon the mousse into six cappuccino cups and chill for at least 20 minutes.
8. Lightly whip the cream and spoon over the mousses. Dust with cocoa, to serve. The Doughnuts: 1. Sieve the flour and salt into a bowl. Rub in the margarine to a fine sandy texture. Make a bay in the centre.
2. Warm the milk to blood heat ( 37 °C ), dissolve the yeast and sugar in it and add the beaten eggs.
3. Pour the liquid in the bay, absorb the flour and knead to an elastic texture
4. Cover with a cloth and stand in a warm place to prove until it has doubled in size.
5. Knock back and knead again to elastic texture.
6. Mould into balls and place on well floured trays covered with a cloth.
7. Stand again in a warm place until they double in size.
8. Remove the cloth and lift the doughnuts carefully from the trays into hot (320 °F, 160 °C) fat. Fry to a golden brown on both sides. Lift out with a spider to drain on a grid.
9. Roll into caster sugar until fully coated. | | Ingredients 125g / 4 ½ oz plain chocolate
1 tbsp instant coffee granules
2 tbsp tia maria ( coffee liqueur )
4 medium egg whites
140g caster sugar
300ml / ½ pint double cream For the Doughnuts: Plain or strong flour 200g 25g Sugar
2g Salt
6g Yeast
25g Margarine
110ml Milk
1 Egg |
