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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 200 grams or 8 ounces good-quality dark chocolate, bashed up 70 grams, or 2-1/2 ounces butter, cut in to pieces 350 ml or 12 ounces heavy cream 2 large eggs, preferably organic 1 Tablespoon Scottish whiskey 2 Tablespoons Scottish heather honey 455 grams or 16 ounces caster sugar 200 grams or 7 ounces of sesame seeds Instructions: In a bowl over some gently simmering water, slowly melt the chocolate & butter together, then remove from the heat. In a separate bowl, semi-whip the cream (until soft peaks form, not too stiff). In a third bowl, whisk the eggs and honey until light and fluffy, then fold in the whiskey, melted chocolate mixture and cream gently, so you don't lose too much air. Pour into small chilled wine glasses or serving dishes and leave to chill for at least an hour before serving. Place the sugar and 12 ml or 8 Tablespoons of water into a pan over a medium heat. Use a spoon to stir together until it becomes a syrup. Continue cooking until light golden, then add the sesame seeds and continue to cook until dark golden. Pour out the sesame seed caramel on to an oiled non-stick tray or oiled tin foil. Use a palette knife to push the caramel out to about 0.5cm or 1/2" thick (even thinner if you can). Allow to cool for about 15 minutes and you will have one big sesame seed caramel biscuit. Break into pieces to serve with mousse. Comments: This is one of the many excellent creations of our chef. Taste them at "The Captains Table." |
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