Eid Desserts

BUHLE MBONAMBI

Decadent chocolate mousse profiteroles (Makes 16)

Ingredients:

For The Chocolate Mousse

200g dark chocolate

80g butter

2 eggs

30ml honey

250ml cream, whipped

For the choux pastry

250ml water

100g butter

250ml flour

3-4 eggs

For the chocolate sauce

100 g dark chocolate

50ml cream

Method:

For the mouse: Combine chocolate and butter in a large heatproof bowl and place over hot water until melted. Remove and allow to cool. Beat eggs and honey in a bowl until thick. Add to the chocolate, mixing well. Fold in the cream and refrigerate.

For the pastry: Bring water and butter to the boil in a saucepan. Remove from heat and add in all the flour. Beat vigorously with a wooden spoon until the mixture forms a ball in the centre of the pan. Remove from pan and allow to cool completely. Put dough in an electric mixer and add three of the eggs, one at a time, beating well after each addition. Add only enough of the fourth egg to make a stiff and shiny dough that holds its shape. Put spoonfuls of the mixture on a greased baking tray and bake at 190ºC for 20 to 30 minutes until puffed and golden. Remove and pierce the side of each to allow steam to escape. Return to the oven and bake at 180ºC for a further five minutes. Remove and cool completely.

For the sauce: Melt chocolate and cream together.

To serve: Fill a piping bag fitted with a 5mm nozzle with the chocolate mousse and fill the profiteroles. Pile on a serving plate. Drizzle with sauce.

Almonds and Rose Kulfi

(Serves 5)

Ingredients:

1 litre full cream milk

1/2 cup sugar

1/2 cup Almond meal

Dried rose petals ¼ cup

Method:

In a pan, add milk and put it on a low flame. Keep on stirring; do not let the milk burn. The milk will start to thicken. Once it becomes half the volume add the almond meal and sugar and mix them well. Strain the mixture. Add the dried rose petals and mix well. Allow the kulfi mixture to cool, pour it into kulfi moulds or small bowls and freeze them. De-mould the kulfi and serve it garnished with roasted almond flakes.

Rose Burfi Pudding

(Serves 8-10)

Ingredients:

1 litre of milk

250ml full fat milk powder

30ml china grass or agar agar powder

45ml sugar

30ml custard powder

3ml ground cardamom

385g tin of condensed milk

155g tin of cream

5ml rose essence colouring

coloured flaked almonds

Method:

Remove 250ml of the milk and mix together with milk powder, china grass powder, sugar and custard powder. Put the remaining milk in a pot and bring just to the boil.

Slowly add to the milk powder mixture, then return to the stove and stir over a medium heat until the mixture boil and thickens.

Remove from the heat and add the cardamom, condensed milk, cream, essence and colouring.

Mix well. Pour into a mould or serving dish and refrigerate overnight. If in a mould, then unmould onto a serving plate and decorate with almonds. Serve with extra cream if desired.

Chocolate Orange Truffle Torte

Ingredients:

180ml flour

45ml cocoa powder

pinch of salt

4 eggs

180ml castor sugar

60g butter, melted and cooled

50ml orange liqueur or fruit juice

TOPPING

400g good chocolate, chopped

375ml cream

45ml orange liqueur (optional)

cocoa powder for decoration

Method:

Sift flour, cocoa powder and salt. Beat eggs and sugar with an electric mixer until very thick and pale, about five minutes. Carefully fold in sifted dry ingredients, then fold in the melted butter. Pour mixture into a base-lined 25cm cake pan and bake at 180ºC for 25-30 minutes or until a skewer inserted comes out clean.

Remove and turn on to a cooling rack. When the cake is completely cold, trim it to fit into the base of a 23cm springform cake pan. Sprinkle liqueur over cake. TOPPING: Heat the chocolate and cream in the microwave on 50 percent power for 1-2 minutes. Stir until smooth. Stir in the liqueur. Put in the fridge to cool. Using an electric mixer, beat the chocolate until it begins to thicken. Spoon on top of the cake and smooth with a spatula. Chill until firm. Remove from the cake pan on to a serving plate. Sift with cocoa powder and decorate with white chocolate truffles.