CHOCOLATE MOUSSE

½ tbsp unflavoured gelatine

¼ cup cold milk
½ cup chopped bitter sweet or cooking chocolate
½ cup milk
2/3 cup sugar
2 tsp vanilla essence
2 cups whipped fresh cream

Method 
Combine gelatine and cold milk and let stand for five minutes. Combine chocolate and ½ cup milk and let it melt on a double boiler until smooth. Combine gelatine mixture, add vanilla essence. When mixture is cold and starts thickening, add whipped cream and fold in gently. Pour in serving glasses and refrigerate until chilled. Serve with a chocolate garnish.

Dark Chocolate Cake I

PREP TIM E 30 Min
COOK TIME 30 Min
READY IN 1 Hr 20 Min
Original recipe yield 3 - 9 inch round pans

INGREDIENTS

2 cups boiling water
1 cup unsweetened cocoa powder
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
2 1/4 cups white sugar
4 eggs
1 1/2 teaspoons vanilla extract
DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
Bake in preheated oven for 25 to 30 minutes. Allow to cool.

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Banana Ice Cream

INGREDIENTS

* 375ml milk or cream or a mixture
of both according to taste
* 100g sugar
* 3 ripe bananas (to purée)

METHOD

Purée the bananas and place in a mixing bowl. Pour in the milk/cream and sugar and mix well. Serve frozen according to the required consistency.

Honey Ice Cream

INGREDIENTS

* 5 egg yolks
* 500ml milk
* 250ml double/
heavy cream
* 1/2 cup honey
* 1tsp vanilla essence

METHOD

Beat together the egg yolks and honey in a mixing bowl. Heat milk in a saucepan until it reaches the boiling point then simmer. While it simmers, stir in the egg yolks/honey mixture. Continue to stir until it thickens. Remove from the heat, strain and leave to cool. Stir in the cream and the vanilla essence. Serve frozen.

Pineapple Ice Cream

INGREDIENTS

* 450 pineapple slices
* 12 cups milk
* 36 tsp sugar
* 6tsp custard powder
* 1tsp pineapple essence
* 100gms fresh cream

METHOD

Drain and cut thin slices of pineapple. Mix custard powder in 1/2 a teacup of milk. Boil the remaining milk with sugar.
As the milk boils, gradually add custard powder. Cook the mixture for about 2 minutes. Cool it. Add pineapple slices, pineapple essence and fresh cream. Mix properly. Freeze.

Chocolate Ice Cream

INGREDIENTS

* 5 tbsp cocoa
* 1 can of condensed milk
* 250ml milk

METHOD

Mix together milk and the condensed milk. Dissolve the cocoa in a little hot water. When fully dissolved stir it into the milk mixture. Freeze.

Mango Ice Cream

INGREDIENTS

* 2 cups ripe mango, diced, peeled
* 1 1/2 cups sugar
* 2tbsp fresh lime juice
* 2 cups milk
* 5 egg yolks
* 1 cup whipped cream

METHOD

Combine mango, 1/2 cup of sugar and lime juice in a non-metallic bowl. Cover and refrigerate for 1 hour. Make custard by scalding the milk in a saucepan. Whisk the egg yolks and 3/4 cup sugar in a mixing bowl. Add the hot milk in a thin stream while whisking. Return the mixture to the pan and cook over medium heat, uncovered, until thick enough to coat the back of a wooden spoon. Do not let it boil. Strain into a bowl and let it cool to room temperature.
Stir the mango mixture into the custard mixture. Stir in the cream. Taste for sweetness and add more sugar if desired. Freeze to the required consistency.