All Food Recipes

Charlotte Sponge:
6 egg yolks
75 g sugar 6 egg whites
75 g sugar
120 g flour

Apricot Jam
Beat the egg yolks and sugar. In a separate bowl, beat the egg whites and sugar until fluffy. Combine the two mixtures then fold in flour. Spread a thin sheet of the mixture on abking paper on a flat tray and bake at 200 C. Cut the sheet into quarters ad layer them, spreading apricot jam between each sponge layer. Press down on the sponge. Chill and use as follows. Fill a mould with Charlotte Sponge to one third the height of the pyramid.

Layer One-Mousse:
250 g milk
1 egg yolk
50 g sugar
50 g Grand Marnier
10 g gelatine
250 g whipped cream

Bring milk and sugar to the boil. Remove from heat and slowly add egg yolks. Heat until creamy. Leave to cool. Add Grand Marnier and dissolved gelatine followed by the mould whipped cream. Fill the mould with the mixture. Chill to set.

Layer Two-Mousse:
250 g yoghurt
50 g sugar
100 g raspberries
10 g gelatine
250 g cream

Mix the yoghurt, sugar and raspberries together and warm them up. Add dissolved gelatine. Remove from heat and let cool. Add the whipped cream. Pour into mould and chill to set.

Layer Three-Mousse:
250 g milk
1 egg yolk
50 g sugar
50 g dark cooking chocolate (premium grade)
8 g gelatine
250 g cream

Bring milk and sugar to the boil. Remove from heat and add egg yolk slowly. Heat until creamy then remove from heat. add the melted chocolate and mix well. add the gelatine and let cool. add the whipped cream and pour into the mould. Freeze overnight. Defrost for six hours before use. Garnish with cherries.