Healthy whole nut chocolate bar, sugar gluten dairy free and suitable for raw vegans

Ok so before I begin I want to expel the myth that all chocolate is bad for you.

So chocolate starts life as a humble cacao bean.  Chocolate companies then buy up the expensive beans but in order for them to make a profit on what they have bought they process the hell out of the beans to increase the mass, otherwise we would be paying a tenner for a mars bar.  Fats, sugar, oils and flavourings are added to the beans during processing to turn one bean into, for example, one hundred times the volume.  Flavourings are then added to make the processed mass taste like it originally did - raw cacao.

Cacao in its original form is a really powerful superfood (super high in nutrtients) Rich in vitimins and minerals, it has more than 300 nutritional compounds and is one of the richest sources of antioxidants in the word. Raw cacao also aids in weightloss and promotes healthy skin and brain function. SO this is truly a treat you don't have to feel guilty about.  You can pick up raw cacao online or Holland and Barrett on the high street for around £5 per bag, 3 times the price of cocoa powder but remember what I said about the processing/bulking out and adding crap.... Making this bar will cost you about a fiver, again highlighting the need for chocolate companies to bulk out the raw beans, but just remember the health benefits and always always remember refined sugar is rapidly stored as FAT on the body! Its your choice.

Ingredients

200g toasted hazelnuts, they really need to be toasted as the flavour is a million times better. If you have bought untoasted simply add them to a medium heat frying pan and fry for around 5 minutes until golden all over, shake/rub off the skins if they have them on after toasting.

200g raw cacao butter (again online or Holland and barrett)

100g coconut sugar or maple syrup

sea salt (develops the flavour of chocolate so much, I prefer pink salt but sea salt flakes are fine)

1tsp vanilla

60g raw cacao powder

Method

Melt the cacao butter in a double boiler nice and slowly, don't let it get too hot so keep an eye on it.

Stir in everything else

Pour into a clingfilm lined tray, or a foil disposable, make sure the hazelnuts are equally dispersed.

Chill until set.

 

Healthy chia seed jam

use this as you would jam without the sugar and additives. Chia seeds can hold upto 20 times their weight in liquid so they thicken anything, here ive used it to thicken fruit puree so it turns into a jam consistency. Chia seeds are also a powerhouse of antioxidants and nutrients and almost all the carbs in them are fibre so you're allowed chia pudding and jam on low carb days.


Ingredients
makes a few tbsp.


a large handful of your favourite berries
1tbsp chia seeds
1tbsp maple
a pinch of vanilla


Method
Blend the berries into a puree and stir in the chia, vanilla and maple.
cover and leave in the fridge for the chia to swell and thicken. This should take 4 hours but you can leave it overnight.
keeps in the fridge for days.

Instant and unbelievable clean banana and blueberry ice cream (can be made as a protein treat)

One of the main things people always ask is how to I get treats into my diet when I eat clean and have such a high protein intake.


Well from the posts from the last week I hope you can see I deny myself nothing, chocolate mousse, pancakes with stewed cinnamon apples and nut butter. ALL CLEAN.


This is another one of my favourites. Instant clean ice cream. Sugar and dairy free..


I say instant it requires two things, a little patience in the prep department and a bloody good food processor (magimix or similar)


You can make this without the blueberries, infact use any fruits, but you need bananas as the base as that's what makes this so incredibly creamy.


I have this for breakfast or after the gym to replenish my glycogen stores.  The health benefits of bananas is crazy and everyone knows that blueberries are a superfood.


Ingredients
makes 1 medium sized bowl or two small bowls.
2 bananas sliced
1 handful of blueberries or any other  berries (optional)
50mls almond milk (less if you don't add protein)
1 scoop of natural whey protein in vanilla, blueberry or banana (leave out if you aren't on a high protein diet)
for toppings:
chai, ground flax (linseed) goji berries, coconut oil, more blueberries. Whatever you want as long as its clean.


Method
place the bananas and blueberries on a baking tray and freeze until solid (a few hours or overnight, do it before you go to bed that's what I do)
once frozen immediately add to a food processor and blend, you might need to scrape down to get everything mixed evenly.
trickle in protein and the almond milk until the perfect soft scoop consistency is reached.
Decant and eat immediately. This is no good re-frozen.
Top with your chosen toppings and enjoy immediately.

Clean pancakes / protein pancakes

I eat these once a day, they are a great way for my to hit my protein macros/targets.
If you aren't on a high protein diet just leave the protein powder out, you don't need to amend the recipe, simply leave it out and they will still be banging. These are thick American style pancakes around 3 inches in diameter each.

 

Ive included a few variations which I love, so much choice and its all clean!

 

Ingredients:
makes 3 small
1 banana
1 scoop of vanilla protein powder  (you can use other flavours but they might taste different)
1 egg
coconut oil for frying

 

Method:
simply blend all three together, so simple its unreal.
heat coconut oil and fry tablespoons of the batter over a medium heat for around 2 minutes per side.
my favourite topping is simple cinnamon, pure maple syrup, a couple of raw almonds and ground flax (also known as linseed) and a sprinkle of chai seed.

 

Variations:

• berries and raisins, you can have them raw or softened in a pan in a little coconut oil.
• cook 1 chopped apple in a little pure maple syrup and cinnamon until soft for apple pie pancakes.
• melt 1tsp of coconut oil, raw cacao and a dash of almond milk together for a clean chocolate sauce.
• top pancakes with Greek yogurt, chai, poppy, pumpkin and linseed/flax
• top with 1tsp of natural peanut butter
• plumbs softened in a pan in cinnamon and a little honey
• use pancakes to stack Greek yogurt and strawberries for a kind of shortcake stack of pancakes

 

 

 

Chocolate raspberry fondant

Got three minutes to spare? Great that’s all you'll need to cook this delicious clean protein packed chocolate fondant.. If you don’t have a microwave it’ll take a little longer in the oven sorry (try 12 minutes on 190)

Ingredients: 

Makes  2, I cook one and chill one to cook another time as it keeps in the fridge for a few days.

2 scoops protein powder

2tbsp raw cacao or 30g 85% organic chocolate which will need to be melted

1tbsp coconut oil melted

A small handful of raspberries

1 tbsp natural peanut butter (smooth is best for this recipe)

2 tablespoons each of almond milk, strong freshly brewed coffee and water (as long as you have six spoons of liquid it doesn’t matter what you use)

1tsp natural vanilla extract for flavour if you have it, if not leave out

 

Method:

Easy as pie, mix all ingredients together, pop into two ramekins, cover and put one in the fridge, whack the other one in the microwave for 1 minute, TADA, done!

Serve with Greek yogurt (the proper stuff not the “greek style” and eat hot/warm, goes a bit stodgy when cold.

 

If your cooking two at a time you’ll need to microwave for longer, maybe 20 seconds longer.

 

Clean protein chocolate mousse

This can be eaten as a stand alone dessert, or it can be used as a kind of cheesecake topping for other cakes. its especially good on the protein brownies / chocolate cake recipe leave out the protein if you wish.


This torte contains no butter, sugar, eggs or flour.  You won’t believe how creamy and rich it is and the best bit is it literally takes minutes to make.  The avocados add a beautiful creaminess to the torte and I promise you can’t taste them.

Ingredients

makes 2 pots, or enough to cover an 8 inch cake

100g 85% cocoa chocolate, melted

1 scoop of chocolate whey protein OR 2tbsp raw cacao powder (if you use protein don't use cacao)

2 small ripe avocados, flesh scooped out

75mls maple syrup or raw honey


1tbsp natural organic peanut butter

 

Method

Nice and easy this one, just add all the ingredients (except the melted chocolate) to a food processor and blend together, when smooth add the chocolate and again blend.

Keep refrigerated and it will last 5 days no problem. it will firm up a little once chilled so remove from the fridge around 20 minutes before eating.

 

Lemon and blueberry loaf cake

Make this in advance and take thick slices to your picnic or Easter soiree, serve drizzled with honey! Totally delicious!

Ingredients

175g unsalted butter

175g caster sugar

150mls Greek yogurt

50g lemon curd from a good quality jar

3 eggs

zest and juice of 1 lemon

200g self-raising flour

200g punnet of blueberries

 

Method

Cream the butter and the sugar until pale and creamy.
Add the eggs one at a time adding a tsp of your flour after each egg to keep the mixture smooth.
Add the lemon curd and lemon zest and beat gently until incorporated.
Sieve the remaining flour, toss in the blueberries and set aside.
You want to alternate adding the lemon juice, the yogurt and the flour mix, in stages, so start with adding half the flour, then beat gently.
Then add half the yogurt and beat gently again.
Then half the lemon juice and again beat gently.
Repeat this process mixing slowly, you don’t want to work the gluten in the flour so only beat until the ingredient is incorporated.
Grease a 2lb loaf tin.
Fill the tin with the mix and bake in a pre-heated oven (170º) for 1 hour 15 minutes.
Allow the cake to cool slightly in the tin then turn out and finish cooling on a wire rack.
if you want to make a drizzle mix the juice of a lemon with enough icing sugar to make a runny drizzle and flick over the loaf once cool.

White chocolate and lemon swirl cheesecake

I'll keep this snappy for two reasons, 1 - cheesecakes are easy and take no baking or real skill and 2 - the dog needs a wee.

Im not spell checking this.  This ones for Darren Caldwell by the way, a twitter pal who challenged me to out do a Tesco cheesecake.

You'll need a deepish 8 inch round tin, at least 2 inches deep so its nice and thick.

Line the bottom of your tin but you dont have to grease it.

Ingredients

For the base:

200g ginger nut biscuits or digestives

65g melted butter

For the filling:

250g full fat cream cheese

250g mascarpone

80g caster sugar

100mls double cream

500g white chocolate melted

Zest of 1 lemon

2tbsp of lemon curd warmed in a pan so its loose and runny

Method

As always with a cheesecake we start with the base, smash the biscuits to a fine gravel using a food processor or in a bag with a rolling pin.  Stir the crumbs into the melted butter and press evenly into your tin.

Put the base in the fridge while you whip up the filing.

Simply add everything to the mixer and beat together except the lemon curd until smooth and thickened, this will take a couple of minutes so persevere.  It needs to be spreadable but not too loose or it might not set properly. The texture of lightly whipped cream is right.

Spoon the filling over the base and smooth out flat.

drizzle on the runny lemon curd and swirl through with a knife. 

After that not so difficult five minutes pop the cheesecake in the fridge to set for two hours.

while your waiting spin this LOUD  its my new purchase, i cant stop playing it. I cant wait to hear it out and give it a dance.

White chocolate and preserved lemon fudge

I knocked this off from a recipe i read ages ago in a book i cant remember. Luckily i changed it, my handwritten scrawl all over the original, i always like to be imspired by what i read and put my own stamp on it, probably because i stupidly always think i can make something better haha!

Right here goes, a magical mystery tour of sweet, sour and salty. Anyone who hasnt made fudge before its dead easy all you need is a saucepan, a massive bowl and a tin to put the fudge in.

Ingredients
100g clotted cream
600g caster sugar
250mls liquid glucose (available from all supermarkets or chemists believe it or not)
450g white chocolate
60g unsalted butter room temperature, cubed
100g of salted/preserved lemons finely chopped (if you cant find these just use zest of 2 lemons and 1tsp of maldon sea salt, its essential its sea salt, you can get this from most supermarkets. Preserved lemons really are awesome though so please try find them, they'll be on the shelves in a jar.

Method
Put the cream, sugar and glucose in a pan, bring to the boil and boil for 4minutes stirring frequently. if you have a sugar thermometer is should be around 140oC
Transfer to a bowl and beat on low adding the finely chopped chocolate slowly so it melts in the heat of the liquid.
After this add the butter and the salted lemons (or the rind and salt)
Pour the mix into a lined tray around 8 inches square.
Pop it in the fridge to set overnight, or for at least 4 hours.
Cut into desired shapes, dip in more white chocolate if you like.

A Slice of the King

A request.....

As we all know cheesecakes can be made in two ways, baked, (recipe includes eggs) or chilled / fridge set.  The former is laborious, you have to bake your cheesecake in a ban marie, chill it slowly and leave it for at least 9 hours from baking to eating.  The latter, can be whipped up and eaten within a couple of hours, sometimes even an hour depending on how cold your fridge is.

So this ones the quick and dirty. Ive named it a slice of the king as its a peanut butter cheesecake.

You'll need a loose bottom tin about 8 inches, the bigger the tin the thinner the cheesecake will be BUT the quicker it will set.  You can also use a springform tin, it doesnt matter as long as your confident you can get the cheesecake out once its set.

Ingredients:
for the base:
200g chocolate digestives
100g butter

for the cheesecake
200g cream cheese
200g mascarpone
100g smooth peanut butter
2 packs of reeces pieces or 1 snickers roughly chopped
50mls double cream
100g caster sugar
50g of chocolate and 50g smooth peanut butter (optional for the top)

Method:
Start with the base, blitz or smash the biscuits so they are small crumbs.
melt the butter and stir everything together.

Line your tin, whatever your using with clingfilm so it hangs over the sides.
press the biscuits into the base and push down so they are well packed.
chill for 10 minutes while you make the topping.

For the topping it couldnt be simpler
beat all the ingredients together except the chocolate.
add the chocolate a few seconds from the end so its despersed through the mix
the mix should be thick and billowing but NOT stiff, it should hold on a spoon and SPLAT when you jerk your wrist.

Spoon the mix over the base making sure you dont get any gaps.
Smooth the top and chill the cheesecake until its set, usually an hour but it can be upto 2.

For the topping slowly melt the chocolate and add the peanut butter, the peanut butter should melt in the heat of the chocolate.

Flick or drizzle over the cheesecake and serve!

Just dinnet have a heart attack on the toilet while eating it. Its been done..

Spiced red wine poached pears with shortbread

A fabulous end to any festive dinner party. This is so quick and simple to make especially if you have pre made the mulled wine.

Ingredients

Serves 4

1 quantity of mulled wine, see separate recipe here

4 firmish but ripe dessert pears (very ripe is no good)

For the shortbread:

100 g plain flour

50 g caster sugar

100 g butter

50 g semolina

Clotted cream ice cream to serve

Method

Peel the pears and pop them in a bowl of water with a squeeze of lemon juice, this will stop them going brown.  When you are ready to use them cut the bottoms off so they stand up easily.

Put the pears in a deep saucepan and cover with the mulled wine. 

You can roll the pears on their sides which will make them easier to cover.

Turn the heat onto medium and when it’s simmering poach the pears for around 30 minutes or until a knife easily pierces the flesh.

You don’t want them too soft they should still have a little bite to them.

For the shortbread mix together the butter sugar and flour in a food processor until a smooth dough is formed.  Don’t over work the mix or the shortbread won’t be short.  Just mix it until it comes together.

Roll or pat out and pop on a lightly greased baking sheet. 

Bake on 160 / gas mark 2 for 25 minutes

When the shortbread comes out of the oven it will be soft don’t worry it hardens on cooling. When its soft is the time to cut it into your desired shapes or do the traditional fork prick marks all over. 

Sprinkle with caster sugar and serve with the pears.

A little of the syrup drizzled over the pears always goes down a treat.

Image courtest of DirtyGourmet.com and i just LOVE it.

Trifle with a winterberry sorbet

Who doesn’t love a good trifle, its my favourite dessert of all time.  The textures in my version are to die for.  I make a the trifle every Christmas, it acts as a huge centre piece in my nanas old crystal bowl but it looks equally as good as individual portions at a dinner party in wine glasses.

If you think the sorbet is too much of a pain in the arse to make, and lets face it sometimes it is, just buy some or top the trifle with the berries.

Ingredients

makes 1 large or around 6 small

For the sponge:

1 shop bought Madeira cake

Seeded blackberry jam

50mls minature of sherry

For the custard:

3 egg yolks

40g caster sugar

1 vanilla pod

150mls of double cream

150mls whole milk

30g cornflour

For the cream:

300mls whipping cream

50g caster sugar

1 vanilla pod

For the nuts:

100g Granulated sugar

Mixed nuts inclusing hazelnuts and whole almonds

For the sorbet:

Ingredients

100 g caster sugar

200 ml water

2 tsp glucose syrup

500g berries, (fresh or frozen)

squeeze of lemon juice

Method

For the sorbet:

Put the sugar, 100ml of the water and the glucose in a saucepan. Dissolve the sugar over medium heat without stirring. Bring to the boil and simmer briskly for 5-7 minutes until the bubbles thicken and become syrupy. Remove from the heat, pour into a bowl and leave to cool.
Put the blackberries in another pan. Squeeze some lemon juice over them and simmer over low heat for a minute or two until soft.
Put the blackberries in a blender and purée until smooth.
Push the purée through a fine sieve to remove all the seeds.
 Add the cooled syrup and remaining water to the purée and whisk together.
Pour the mixture into an ice cream maker. Process for about 20 minutes according to the manufacturer's instructions, then freeze.

For the custard:

Whisk the egg yolks, corn flour and sugar until light and mousse like.

In a saucepan warm the cream and milk with the split scraped vanilla pod.

Pour the warm mix over the egg mixture whisking constantly.  If you don’t whisk all the time the eggs will scramble.

Add everything back to the pan and warm very gently, stirring constantly over a medium heat.

The custard will thicken quite rapidly because the eggs are cooking.

Once its reached your desired thickness (and it really is upto you how you like it) turn the heat off, pass the custard through a sieve into a bowl and cover with clingfilm (this stops a skin forming)

Chill until you need it.  You can make the custard upto a day in advance.

For the nuts:

In a saucepan heat the sugar over a medium to high heat until its melted, do not stir the sugar, this is a vital stage of making caramel.

Once all the sugar is melted you can begin to swirl the pan and turning the heat down to low continue to swirl the pan until the caramel reaches a deep amber colour, you don’t want it to burn so be ready to take the pan off the heat at a seconds notice.

Once the colour is achieved pour the caramel out onto a stainless steel surface, or the back of a baking sheet thats been lightly greased.

Immediately add the nuts so they stick in the caramel.

Leave the mix to cool completely.

When its cool it should easily peel and break off the surface.

Snap shards and keep to one side until your ready to use them, that is if you can stop eating all of them! Very addictive..

Now you have all the components ready its a 5 minute job to assemble..

In the bottom of your trifle dish add a nice thick slice of the Madeira cake which has been spread with the jam.

Drizzle the sherry over the cake.

Add the custard and smooth out.

Lightly whip the cream until billowey and unctuous.  Add a little sugar as it thickens fort sweetness.

Add the cream on top of the custard upto the top of the dish and smooth out completely flat, i think it looks better like this for presentation.

Add a quinellle of the sorbet and top with the shards of brittle.

Eat enjoy and never serve a small portion!

MasterChef chocolate mousse

Rich and decadent, this is the mousse I made on MasterChef and is an utterly luxurious; it's the perfect naughty treat for a Christmas dinner party and a fab alternative to a Christmas pudding as dessert on the big day!

  

Ingredients
Serves 4

75g sugar

1 vanilla pod split lengthways with the seeds scraped out OR 1 tsp of good vanilla extract

100ml double cream

2 eggs separated

1 tbsp cocoa powder

40g unsalted butter

150g dark chocolate, broken into small pieces (this will make it easier to melt)

1 tbsp of your favourite liquor (optional)

Method

Set a large bowl over a pan of simmering water; make sure the water doesn't touch the bottom of the bowl. Add half the sugar and the egg yolks, the cocoa powder and the cream and whisk continuously until the mixture thickens. Make sure you whisk all the time or the eggs will scramble. This won't take any more than 3 minutes.

When the mixture has thickened a little and is the consistency of thick custard, take the pan off the heat and add the cubes of butter, the vanilla seeds and all the chocolate. Stir until fully incorporated.

Stir in your liquor if you're using.

In a separate, spotlessly clean bowl (this is important) whisk the egg whites until frothy. Add the remaining 37g of sugar a little at a time, and continue to whisk until the mixture is thick and glossy and meringue-like.

Fold the meringue mixture into the chocolate mixture, slowly; you don't want to knock any of the air out!

Spoon the mix into your preferred serving bowl(s) and chill until set for a few hours or so. This can be made the day before no problem.

Top with whipped cream, more chocolate, red fruits, anything you like :)

Hot chocolate and churros

Its freezing outside, indulge with this evening treat.
Perfect for weekend lazy days too!

Ingredients

Serves 4

HOT CHOCOLATE:

110g plain chocolate, with at least 60% cocoa solids, broken up

400ml whole milk

FOR THE CHURROS:

Sunflower oil, for deep-frying

100g plain flour

150ml whole milk

2 medium eggs, beaten

50g Caster Sugar

1 heaped tsp ground cinnamon

Method

In a large, deep pan, heat the oil for deep frying the churros to 190°C or until a piece of bread takes 30 seconds to colour. Pop the oven on to warm.

Sift the flour. Bring the milk and 150ml water to the boil in a pan, add the flour and beat vigorously with a wooden spoon until smooth. Cool slightly, then gradually beat in enough egg to make a smooth but stiff, glossy mixture that drops, reluctantly, off the spoon. Spoon into a piping bag with a large star nozzle. If you don't have a star nozzle just snip the end off a piping bag to make a hole around the size of a 10p piece.

Holding the nozzle over the hot oil, gently squeeze the piping bag and snip off 6-8 x 10cm lengths of the mixture with kitchen scissors. Fry for 4-5 minutes, turning occasionally, until crisp and golden brown. Lift out with a slotted spoon onto a baking tray lined with kitchen paper. Pop in the oven to keep warm while you cook the rest.

Put the chocolate in a heatproof bowl and rest over a pan of just simmering water until completely melted. Meanwhile, bring the milk to the boil in a small pan. Remove the chocolate from the heat and whisk in a little of the hot milk. Add the rest and whisk until frothy. Pour into hot mugs.

Mix the sugar and cinnamon and toss with the churros gently until lightly coated. Serve for dipping into the hot chocolate while curled up on the sofa

This Morning rhubarb crumble trifle

The first dish i did on This Morning, i remember being told i had 4 minutes to do it and thinking, if it all goes wrong make a joke out of it.  You can see the pressure on my face as Phillip is stirring the custard and ive got about 30 seconds left.

Tense.  Anyway here it is. Its super quick and puta a summer twist on a British winter classic.

Ingredients
Serves 2 greedy gets.

FOR THE RHUBARB:

2 sticks of young pink rhubarb (needs to be pink not green)

40g of caster sugar

100mls of water

1 piece of finely chopped stem ginger from a jar

FOR THE CUSTARD:

2 egg yolks

40g of caster sugar

150ml of whole milk

150ml double cream

1 vanilla pod

FOR THE CRUMBLE:

40g of demerera sugar

40g of whole rolled oats (I use a packet of oat-so simple)

80g plain flour

40g of cold cubed butter

Method

Start with the crumble.

Rub the butter into the flour until it resembled breadcrumbs, add the sugar and oats and mix lightly with hands.

Scatter on a baking tray and bake for 15 minutes at gas mark 6

Next start the rhubarb, chop into 3 inch pieces and place in a pan with the rest of the ingredients, boil then simmer gently with a lid on until tender.

Remove from the pan and reduce the juices on high until thick and syrupy. - leave to cool while you make the custard.

For the custard:

Whisk the egg yolks with the sugar, bring the milk and cream to the boil with the vanilla pod.

Once hot, pour over the egg mixture, stir briskly so the eggs don't scramble and then add everything back to the pan and stir over a medium heat until thick to your liking (the longer you leave it on the heat the thicker it will get - constantly stir or eggs will scramble)

Assemble the dish -

Put the rhubarb in the bottom of a glass, add the cooled juices

Pour over the custard

Sprinkle on the crumble topping

Leave in the fridge for a chilled summer pudding or eat straight away for a naughty warming delight - Done :)

Chocolate and banana muffins

These moist muffins are the prefect place to start if your a budding baker, muffins are the simplest thing to make, the trick is to leave the batter lumpy - you dont want to beat vigarously or the texture will be all wrong...

Ingredients

Makes 12
2 large very ripe bananas
200g plain flour
2tsp baking powder
125g caster sugar

100g chocolate chips
175ml milk or buttermilk
2 eggs
150ml vegetable oil or 125g of melted butter.
Method

Heat the oven to 180C/Gas mark 4. Lightly oil the muffin tin moulds. Mash the bananas.

Sift the flour and baking powder into the sugar then add the chcolate chips so they get coated in the flour – this stops them sinking in the batter.

In a separate bowl, whisk the milk, egg and oil (or butter) together until smooth.

Make a well in the centre of the flour mixture, and quickly, lightly, beat in the liquid mixture, the mix should be lumpy thats fine. Fold in the bananas and spoon the batter into the muffin moulds.   Fill to the top.

Bake for 25 minutes or until risen and golden, and cool on a wire rack. Serve while still warm, or eat the same day.

The best lemon mousse I've ever tasted

I wasn’t going to give this one away as its one of my dinner party dishes but it’s so good I have to share.  I love the taste of lemon in a dessert, its so pallet cleansing.  This mousse marries the cleansing property of the lemon with a lightness that tastes like you’re eating fresh clouds!  It’s made using a sabayon which is eggs whisked over hot water, it makes it unbelievably creamy and light as a feather!  Enjoy.

Ingredients
Serves 2 large portions or 4 mini
2medium free-range eggs, separated
125g caster sugar
1 large or 2 medium lemons, zest and juice
150mls double cream
toasted almonds to garnish (optional)

Method
Get a pan on a medium heat half filled with boiling water.  Place a bowl over the pan and add the egg yolks, lemon and sugar to the pan,
Whisk this mix until it starts to thicken, it will thicken have faith, the eggs will begin to cook and the mix will be like runny jam.
When it’s all combined and looks like thin jam take the pan off the heat and whisk for a few more minutes until its slightly thicker (you're not looking for gloop just a thickish custard)
In a separate bowl, lightly whip the cream until soft peaks form.  Fold this into the lemon/egg mix.
Whisk the egg whites in a separate bowl with an electric hand-whisk until soft peaks form when the whisk is removed. Add 2 additional tablespoons of caster sugar and whisk to medium-stiff peaks, which means when you take the whisk out you can hold the bowl upside down without the egg whites falling out.  The whites should be glossy like meringue.
Gently fold the whipped egg whites into the egg yolk mixture with a metal spoon.
Pour into serving glasses (or maybe use it to fill a pastry shell??) and refrigerate for one hour, or until set.
Sprinkle the toasted chopped almonds over the top of the mousse if you’re using them.

15 minute rhubarb crumble

Rhubarb is bang in season at the minute so this is defo one for you to all do after Sunday lunch. 

Rhubarb comes in 2 colours, green and pink, the pink is beautifully sharp and sweet and my preferred colour.  The green, although still edible needs a LOT more sugar, I’m talking double the amount pink does!


My quick crumble can be made in the time it takes to eat your Sunday lunch!  Paired with my 2 minute custard is a comfort dessert in a hurry and hopefully once you have tried it and tasted the marriage of flavours you won’t ever buy a ready make crumble again!
Now traditionally the rhubarb is put into a casserole pot with the crumble on top and it’s all baked together, if you have 40 minutes as appose to 15 then go for it!  Simply add the ray rhubarb to a pot with a few tablespoons of sugar sprinkled over and add the crumble topping as below, then bake for 25 minutes at gas mark 6 (200) or until golden and bubbling!
I prefer this method, not only because it’s quicker, but because the rhubarb keeps its shape and a slight bite, paired wonderfully with the crisp crumble, not a slight of sogg in sight!
Enjoy this with my English custard, recipe under the accompaniments section!


It goes without saying that this crumble can be used with any filling.

Ingredients
Serves 4
For the rhubarb:
2-3 long fat sticks of pink rhubarb
1 piece of stem ginger finely diced
40g of caster sugar
1tsp vanilla extract (optional)
100mls of water

For the crumble:
50g of butter
100g of flour
25g of regular porridge oats
25g of demerera sugar
25g of toasted nuts smashed up (optional)

Method
Start with the crumble.
Pre heat the oven to gas mark 6
Rub the butter into the flour with your hands
Once it resembles sticky breadcrumbs add the sugar and oats and toss lightly to combine
Sprinkle onto a baking sheet and bake in the oven on gas mark 6 (200) for 15 minutes until golden brown.

Next start the rhubarb
Chop the rhubarb to 3 inch strips an add to a saucepan with the 40g of caster sugar, add the diced stem ginger, add the vanilla if using and then add  just enough water to cover half way up the rhubarb (around 100mls)
Add a lid to the pan and bring to the boil.
Turn the heat down and simmer the rhubarb for 5 minutes until soft when pierced with a knife.  Turn the pan off and remove the lid to stop the rhubarb cooking any further.
Remove the rhubarb onto your plate with a slotted spoon and add the pan back to the heat with all the juices in.
Boil the juices rapidly over a high heat to reduce them and intensify the flavour.
Once it’s the consistency of gravy turn the pan off and either pour the juices over the rhubarb for added flavour or allow the juices to cool and pop them in the fridge to spoon over desserts later in the week!  Literally liquid gold in my opinion and perfect over ice cream!!

So now you’re ready to get your crumble out of the oven and spoon (carefully) over the rhubarb!
That’s it done! serve with custard and lashings of it! Enjoy.