My obsession with buying cookbooks, does not stop there. It also extends to the monthly food magazines too!
This has resulted in a tower of magazines which are destined for recycling. Before I send them on their way, I will be trying out and posting a recipe or two from each one!
This retro-style dessert is from BBC Olive Magazine, and I have made it quite a few times since it appeared in the February 2010 issue. However, this time, I decided to use some Baileys Irish Cream Liqueur, just to add a little more Pzazz!
This recipe will serve 6
The first thing to do is make the Honeycomb
5 tbspns Granulated Sugar
2 tbspns Golden Syrup
1 tbspn Bicarbonate of Soda (Sodium Bicarbonate)
Heat the sugar with the golden syrup in a heavy-based pot/pan, until the sugar and syrup has melted. It will change colour to a golden caramel.
Using a wooden spoon, stir in 1 tablespoon of Bicarbonate of Soda. Be careful at this point, as the mixture will immediately foam up. That’s the chemistry bit! Pour it, really quickly, on to an already-oiled baking tray and place on a wooden chopping board with a tea towel underneath the tray, or any heat resistant surface, to cool. I used Sunflower oil for the baking tray. Once cooled, gently prize the honeycomb from the tray. It should lift off easily.
Now, to make the Baileys & Chocolate Mousse. Please note the mousse is made with uncooked eggs, and, therefore, not suitable for all.
200g (30%) Milk Chocolate (I used Áine Chocolate. Use your favourite)
4 Eggs Seperated (keep both yokes and whites)
150ml Double Cream
100ml Bailey’s Irish Cream Liqueur
Melt the chocolate in a bowl over a pot/pan of just-boiling water, and allow to cool slightly. Mix in the egg yokes. Add the Baileys Irish Cream liqueur. Whisk up the double cream, and fold it in to the chocolate mixture. Beat the egg whites until firm and add these in too, folding gently, until all has combined.