Food feature for Oh Comely Issue 48: Desert island desserts
We’re coming straight from the '70s with the inspiration for these desserts from our What We’re Eating feature in the spring issue of Oh Comely.
recipes and food by bre graham
photos by sophie davidson
props by river jade gibbs
Raspberry ripple chocolate mousse
What do you dream about at night? I dream of dark chocolate mousse rippled with boozy raspberry and lashings of whipped cream being spoon-fed to me by someone like Steve Coogan (insert your own weird crush here) while on a cloud surrounded by poodle puppies. It's rich, decadent and a dessert worthy of this dream.
For the chocolate mousse, you will need:
250 grams of dark chocolate 8 eggs separated
120 grams of caster sugar
A sprinkle of sea salt
250mls of double cream
A handful of slivered almonds to scatter
For the raspberry ripple, you will need:
200 grams of fresh or frozen raspberries
A little booze of your choice (I used brandy but amaretto, Frangelico or sherry would all be lovely)
How:
1. Melt the chocolate with the pinch of salt in a bowl over a saucepan of simmering water
2. Combine the booze and the raspberries in a saucepan and heat through until they become a runny sauce
3. Separate your eggs into two bowls
4. In one bowl whisk (to save your arms aching, go electric) together the sugar and egg yolks till smooth
5. In the other bowl whisk your egg whites until they’re firm cloudy peaks
6. Once melted take the chocolate off the heat and add half the double cream
7. Let the chocolate cool a little and then combine the chocolate mix with the egg yolk mix stirring fast till combined8. Add in one large spoonful of the egg whites to the chocolate mix and try and lighten the mixture ready to add in the rest
9. Gently fold in the rest of the egg whites until everything looks all as one
10. As you transfer the luscious mixture into either one big bowl (like ours) or lots of little ones – ripple through the raspberry sauce as you’re spooning it in
11. Leave the mousse in the fridge for a few hours to set
12. Just before you’re ready to serve whip the rest of the cream ready to decorate with fresh raspberries and
slivered almonds
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