Blackberry Mousse




Ingredients:

8 oz (250 g) blackberries
¼ cup (50 g) sugar
Juice from ½ lemon
Just under 2 tsp powdered gelatine
Just over  ¼ cup (70 ml) heavy cream
1 egg white







Preparation:


  • Wash the blackberries. Heat them with the sugar and lemon juice over a low heat for 10 minutes.
  • Leave to cool and pass through a fine sieve into a bowl.
  •  Mix the gelatin with 2 tablespoons of water in a cup and leave to soak for 5 minutes.
  • Then stir in a hot bain – marie until it has dissolved.
  •  Slowly stir this into the blackberries.
  • Beat both the cream and egg white until stiff. 
  • When the blackberry purée begins to set, first fold in the cream and then the egg white.
  •  Place in dessert bowls and refrigerate for several hours. 
  • Serve decorated with whipped cream and whole blackberries.


Basic Recipe for Ice - cream



Ingredients:


4 egg yolks
½ cup (150 g) sugar
2½ cups (500 ml) milk or cream













Christmas Pudding



Serves 8-10

Ingredients:

½ cup (100 g) beef suet
¼  cup each of candied orange peel and lemon peel
½ cup (100 g) candied cherries
½ cup (100 g) almonds
¾ cup (150 g) each of raisins and currants
1 cup (100 g) flour

5 oz (150 g) bread crumbs
½ cup (100 g) brown sugar
Grated rind and juice of 1 lemon

2 large pinches of cinnamon, cloves and pimiento
½ tsp salt

Juice of one orange
About 1 cup of milk
3 eggs
3 Tbs Cognac

Preparation:


  • Chop the suet, candied orange and lemon peel, cherries, and almonds up into small pieces; wash the raisins and currants in hot water.

Basic Recipe for Pelmeni


Ingredients:

½ cup (100 ml) milk
1 pinch of salt
1½ cups (200 g) flour
1 tsp oil











Preparation:


  • Mix the milk with the same amount of water and the salt.
  •  Add the flour and work into a dough.