From the trio of desserts I used for Valentine’s day, creme brulee can be found here, the batter for the banana fritters here and the mousse follows…
I should add, this was extremely luscious! I used Mary Berry’s recipe, the original can be found here. As I was only cooking for two – and this was as part of a dessert selection – I only used a 3rd of the ingredients. (I’ve put the measurements I used in brackets).
- a knob of butter (a very small knob)
- 225 g of plain chocolate, broken up (75 g)
- 1 tbsp brandy, optional (1 tsp)
- 3 large eggs, separated (1)
- 150ml double cream, lightly whipped (50 ml)
- Icing sugar, optional – but advised – its a pretty tart recipe!
- Place the butter and chocolate in a bowl over a pan of gently simmering water.
- As soon as it has melted, remove it from the heat and stir in the brandy and then egg yolks, one at a time.
- Whip the egg whites until stiff. Fold into the chocolate mixture with the whipped cream.
- Spoon into glasses or ramekins. Then transfer to the fridge to set.
- To serve, dust with icing sugar.
For the banana fritters:
- Make the batter from Tomato Soup.
- Heat about 3-5 cm of oil (1-2 inches) until it bubbles when a little bread of batter dropped into fizzles nicely.
- Dredge thirds or quarters of a banana through flour, then the batter, and then fry until crisp.
I dusted the bananas with a little icing sugar and powdered cinnamon. Honey, golden syrup, maple syrup or indeed custard I am sure would have been just as nice!