RACHEL ALLEN'S CHOCOLATE MOUSSE WITH MATCHA

I came across this recipe listening to Rachel Allen on the radio a few weeks ago. During her interview she recommended this straightforward chocolate mousse recipe to one of the listeners who was looking for a simple dessert recipe. It took me less than 10 minutes to prepare this and remember that it needs to be chilled for 1-2 hours before eating!

I didn't add any alcohol and instead added half a teaspoon of matcha powder (see step 1 in the method below). I sprinkled matcha over the chocolate mousse and served with strawberries and cream lightly dusted with icing sugar. I got the shot glasses in the photo below in IKEA. 

In general portion sizes in Japan are much smaller than here in the West and desserts are no exception. Japanese people enjoy modern desserts however they have adapted them by adding ingredients such as matcha and beans. Traditional Japanese desserts are quite limited and are generally made from rice and beans so they tend to be healthier than modern desserts.

Ingredients

125ml (4½fl oz) double or regular cream
125g (4½oz) dark chocolate, finely chopped, or dark chocolate drops
1 tbsp brandy (optional)
2 eggs, separated

To decorate
Raspberries (optional)
Icing sugar (optional)

4–6 little bowls, glasses or cups 
Serves 8
Preparation Time - 10 minutes 
Cooking Time - 5 minutes, plus chilling 

Method 
1. Pour the cream into a saucepan and bring to the boil, then remove from the heat, add the chocolate and stir just until it melts. Add the brandy or matcha powder (if using) and whisk in the egg yolks.
2. In a spotlessly clean bowl, whisk the egg whites until just forming stiff peaks. Spoon a small amount of whisked egg whites into the chocolate and cream mixture, then carefully fold in the rest of the egg whites, just until combined.
3. Spoon into the bowls, glasses or cups and chill in the fridge for 1–2 hours or until set. Decorate with raspberries (if using) and a hint of icing sugar.

Japanese Twist on classic recipe: Matcha Simple Apple Tart

This is my St. Patrick's Day inspired recipe taken from chef Paul Flynn. It's a simple apple tart recipe that I love making this because it takes about 5 minutes to prepare and then another 15 minutes to cook in the oven. It's goes perfect with a cup of tea!

I sprinkled the apple tart with matcha just before serving and garnished with pecans and maple syrup instead of making the sweet sauce in Paul Flynn's recipe. 

 

INGREDIENTS: 

shop bought pre-rolled puff pastry
red apples (half an apple per portion)
icing sugar
50g chopped pecans

For the sweet sauce
40g castor sugar
100 ml water
200 ml cream
drizzle of maple syrup 

INSTRUCTIONS:

1. Unwrap the pastry and roll out on a chopping board. Cut into 10cm x 5cm rectangles. Prick the centre of the pastry, leaving a 1cm border around the edges unpricked.

2. Cut the apple in half and remove the core. Thinly slice the apple and spread out over the surface of the pastry. Dust liberally with icing sugar. 

 

3.. Bake at 200°C for 10-15 minutes until the pastry is crisp and caramelised.  

4. Toast the pecans in a dry non-stick pan and transfer to a bowl. 

5. Place a thin layer of caster sugar in the pan and allow caramelising on a medium heat. Add a little water and dissolve the caramel. Return the pecans to the pan with the caramel syrup. Add cream and maple syrup. Bring to the boil then allow to cool slightly before serving.

Note:
For information on how to make matcha and where to buy it click here.