This past week has been quite exciting with an offer accepted on a house which means we are now moving to a little three bed cottage all of half a mile away. We’ve spent the last few weeks hunting for somewhere to move to as our one bed flat just isn’t going to suffice for much longer and after viewing what can only be described as quite an eclectic mix of houses, we had our heart set on one that seemed to tick all the boxes. After a bit of negotiation back and forth with the estate agents, we got the good news on Monday morning saying the place was ours… if we could move in four weeks.
Four weeks, of course we can move in four weeks. Loads of time! And it’s not like we’re going on holiday the same weekend either! Isn’t it always the way that everything seems to happen at the same time? It makes life all the more interesting though.
Having only ever lived with my husband in one bed flats, we’ve never had much requirement or space for lots of furniture or the usual possessions that seem to fill people’s homes over time. Plus, I definitely fall in the minimalist category and the thought of clutter brings me out in a cold sweat.
All that said, I do like the idea of getting the opportunity to buy a few new bits and pieces to fill the extra rooms and I’ve found it hard not to purchase anything whilst scouring shops for some unique items.
One of the things that did draw me to the cottage on our first viewing was the lovely kitchen which leads onto a small conservatory which catches lots of natural daylight. I’m already picturing all the lovely things I can bake in there and enjoy with the doors wide open onto a small courtyard garden in the summer. Ok, summer is a long way off, but I’m being positive here.
But before we move, I’ve got a weekend with Will’s parents to look forward to and a Friday night dinner to cook for them.
I’d been eyeing up for some time a white chocolate recipe I’d spotted in Gordon Ramsey’s Home Cooking Book, but it felt quite indulgent for just the two of us, but for four, well that’s a different story. On a side note, I can only give praise to Gordon Ramsey’s cookbook having tried out a number of recipes including courgette and ricotta bruschette, teriyaki salmon and crispy roast duck to name but a few.
I’ve not used white chocolate a lot in desserts, probably because I’ll always choose milk or dark chocolate over white, but I liked the addition of raspberries and limes in this one and set to work Thursday evening so that they had time to set properly over night.
I think this dessert is an example of something that looks impressive, uses simple ingredients, but is also very easy to put together. Classic flavours of white chocolate, raspberries and mint produce a decadent dessert.
Smooth creamy white chocolate hides the tart mint raspberries at the bottom of the ramekin. And slivers of lime add an additional flavour that helps to cut through the sweet creamy chocolate. Plus, it gives the top of a dessert a lovely sprinkling of green zest that looks rather pretty in contrast to the white chocolate mousse.
The mousse was incredibly light, much more so than I was expecting and whilst the dessert is clearly sweet, you didn’t feel like you’d over indulged at the end of the meal.
We had six empty ramekins at the end of the meal. I think you could say that all four of us enjoyed it, two particularly so!
White chocolate and lime mousse
Serves 6 ramekins
100g good quality white chocolate
300ml double cream
Zest of 1 lime, plus extra to garnish
3 large free range eggs, whites only
50g caster sugar
200g raspberries, plus extra to garnish
3 mint sprigs, roughly chopped
Break up the chocolate into small pieces and pop into a small bowl.
Place half your cream (150ml) in a small saucepan and heat until it begins to bowl. Pour the cream immediately over the chocolate and continue to gently stir until all the chocolate is melted and the mixture is smooth.
Pour the remaining cream into a bowl along with the zest of 1 lime and whisk until it forms soft peaks.
Gently fold the whipped cream into your chocolate mixture and then set aside.
In another bowl whisk your egg whites until you have soft peaks. Whisk in your caster sugar a tablespoon at a time, which will develop into a shiny smooth mixture. It should be firm but soft peaks.
Fold this into the chocolate. Be careful not to knock all the air out the egg whites as this will help to keep the mouse nice and light.
Mix your raspberries and mint together and gently mash the raspberries but not to a pulp!
Spoon your raspberries in the bottom of each ramekin followed by your chocolate mousse.
Pop the ramekins in the fridge covered with cling film to set either over night or for at least two hours.
Before serving, garnish each chocolate mousse with raspberries, additional lime zest and gratings of white chocolate should you desire.