Chocolate with gingerbread mousse
METHOD
To make the jelly, place the water, sugar and pistachio paste in pan and cook on low until the sugar has melted. Add the gelatin soaked in cold water and pour in a shallow tray lined with cling-film and refrigerate until set.
Melt the dark chocolate and spread on acetate strips, roll and let set. Place the milk, ginger powder and clove in a pan and gently heat. Add the white chocolate and mix well.
Put the egg yolks in a bowl and whisk with the sugar until light and foamy. Add the mascarpone cheese and whip well, gently add the white chocolate mix and chill for 4–5 hours. When ready, fill the chocolate cylinders.
Heat the oven at 150C, place a baking parchment on a tray and spread the white chocolate evenly, bake for 3–4 minutes.
Keep taking out the chocolate from the oven and mix to avoid burning, until dark gold in colour. Set aside to cool down and solidify.
We Recommend
Never miss a copy!
Big savings when you take out a subscription.
Celebrate International Women’s Day ![]()
![]()
At the Lincolnshire Showground EPIC Centre on Friday 7th March 2025, 9:30am-12:30pm![]()
![]()
This annual event is dedicated to recognising the extraordinary accomplishments of women who have achieved something incredible from their Lincolnshire roots.![]()
![]()
Hosted by chef and food campaigner Rachel Green, Celebrity Chef, speakers include Catherine Hobson - Author, "Take Away the Fear", Nicky Van Der Drift – CEO, International Bomber Command Centre, Nikki Cooke – CEO, LIVES and Sarah Hardy Holistic Therapies, Bingham. – talking about A Positive Life! method. ![]()
![]()
Tickets: General Admission £22, LAS Member £20, Table of 10 £200. Ticket price includes a selection of pastries, fresh fruit and refreshments.
