January 8, 2024 / Lyn Jones / 0 Comments
Luscious summer dessert – a velvety base bursting with tropical flavours.
Ingredients
400g can coconut cream, chilled overnight
1 mango, flesh finely chopped
1 mango, flesh thinly sliced
300ml thickened cream, cold
4 large egg yolks and 1 whole egg, room temp
165g (.75 cup) caster sugar
30cm loaf pan, lined with cling wrap including overhang
metal bowl
saucepan of simmering water
1. Without tilting or shaking the can, open coconut cream can and scoop the firm coconut cream from the top of the can into a bowl and set aside. (clear coconut liquid will not be used).
2.Using hand beaters, whisk together the egg, yolks & sugar in a metal bowl until light and fluffy. Place the bowl over a saucepan with 2 inches of simmering water and continue to mix for 6-8 minutes until the mixture is thick and pale and the beaters leave a heavy trail in the mixture, or the temperature reaches 72°C. Remove from heat, continue to mix 2 more mins to cool mixture down.
3.In a separate bowl whip thickened cream & coconut cream until soft peaks form. Fold in the egg mixture and the chopped mango gently until just combined. Pour into the prepared loaf pan and freeze for a minimum or 6-8 hours or overnight.
4.When ready to serve, remove semifreddo from pan and invert onto a serving platter. Top with mango slices, toasted coconut, and fresh mint leaves.
December 30, 2023 / Lyn Jones / 0 Comments
This gorgeous cherry chocolate mousse cake is the perfect celebration cake for Christmas or a Summer birthday. It’s silky smooth, creamy, rich, fruity, no bake with a nutty base. Decadent & easy, it requires no oven . A dark choc ganache tart transformed into a fluffy, cheesecake like cake!
- Grease and line a 7 inch round cake tin. You want to choose one that is springform, or has a removable base. You will need to start 4 hours before hand, soaking your cashews.
- Make the cherry jam. Add cherries and a splash of water to a small saucpan. Cook over low-medium heat for around 5 minutes, or until they soften and release their juices. Turn off heat. Mash with a fork, then add chia seeds and sugar. Mix well, then set aside to thicken and cool.
- Make the base. Add pecans, salt, coconut flour, sugar and cacao to a food processor. Blend until fine. Melt butter (stovetop method or in a microwave), then add to the food processor and pulse until a moist crumble forms. Transfer to lined tin and use a spoon to spread and press down, forming an even base.
- Once cherry jam has reached room temperature, add cooled, thickened cherry jam to the base and spread over the base, leaving a 2 cm gap around the outer edges (eg, don’t push jam all the way to the edges). Place in the fridge while you prepare the filling.
- Make the chocolate filling. Drain cashews and add to a blender with labneh (or cream cheese), milk, cacao powder and coconut sugar. blend on high for 1 minute, or until silky smooth. Transfer to a mixing bowl. Tip- use a rubber spatula to really scrape everything from the blender into the bowl.
- Place butter and chopped chocolate in a heat proof bowl. Heat 2cm water in a small saucepan, to the boil. Reduce heat, then sit bowl on top of the saucepan (so it sits on the rim). Gently melt, mixing occasionally. Once completely liquid remove from the heat and pour into the cashew chocolate bowl. Use a spatula to fold together until uniform.
- Remove base from the fridge. Pour chocolate filling gently on top, then use a clean spoon to even out. Return to the fridge for 4+ hours, or overnight.
- To serve, use a hot, sharp knife to cut into slices. Allow to warm to room temperature then serve along side fresh cream and lots of cherries.
(from https://panaceaspantryblog.com/cherry-chocolate-mousse-cake-grain-free/#tasty-recipes-3345-jump-target)