Happy World Whisky Day…..May 16th 2015!
Visited the Brodie Countryfare in Brodie near Inverness this week and picked up a wee Whisky Essence, thought I would try something different. Decided to make a dessert for after my dinner tonight and help celebrate world whisky day. Uncle Roy’s are made in Moffat in the Scottish Borders www.uncleroys.co.uk , they have won 21 Gold Awards and numerous Scottish Food and Drink Food Excellence awards, a make a variety of sauces, condiments and mustards.
100g 70% Dark Chocolate
Juice, strained from 1 x Fresh Orange
200ml Double cream
1 tsp Gelatine
2 eggs, 1 egg yolk
40g caster sugar
2 tbsp Whisky Essence or you can use straight Whisky if you prefer
1. If you have an Induction Hob, break up chocolate and melt in a pan on No. 1, if not, melt chocolate in a bowl over pan of hot water.
2. Strained juice into a bowl from orange and add gelatine, heat in a pan of water until gelatine is melted, then add whisky. Remove from heat.
3. Whisk eggs, egg yolk and sugar together until thick and pale in colour.
4. Gently fold the chocolate into the egg mixture and then add the orange mixture and fold through.
5. Whisk the double cream up until thick but not too thick, don’t want it stiff. Keep a tbsp back for decoration later. Then gently fold in the Chocolate mixture until mixed well together and decant into serving dishes, chill for about 1 hour.
6. Simply Delicious!
Makes approx 20 balls
200g Peanut Butter (I used Crunchy but you can use smooth)
1 tsp vanilla essence
150g Icing Sugar (or substitute)
100g Dark chocolate (I used 85% cocoa)
1. Put peanut butter, butter, vanilla, icing sugar in a pan and heat on a medium heat (No. 5/6 if using Induction), when it starts to bubble, remove and set aside to cool,
2. Once cool make into small balls and place on greaseproof paper on a tray. Place into freezer to harden for approx 1 hour.
3. Break up chocolate and place into a saucepan, heat on No. 1 if using Induction, or alternatively melt chocolate using bowl over pan or in microwave.
4. Remove balls from freezer and using 2 forks cover each one in the melted chocolate then place back onto the greaseproof paper and freezer for approx 30 mins until chocolate hardens.
5. To serve, remove from freezer approx 1o mins before to allow softening……..scoff….yum!
Can be kept in freezer up to 1 month. Yummy protein balls!
This makes a dense cake with great texture. Serves approx 16 (26cm cake)
320g toasted Almonds
320g very dark chocolate (70-90% cocoa)
1 teaspoon finely grated lemon or lime rind
2 teaspoon finely grated orange or mandarin zest
8 large eggs – seperated
75g caster sugar or 1/2 cup of replacement sugar (like splenda or xylitol)
1. Pregheat oven to 170 deg, line a 26cm cake tin with baking paper
2. Put almonds and chocolate into a food processor and chop to medium-fine. (Do not process to a powder)
3. Add in the citrus zest and egg yolks, mix well to form a stiff mixture.
4. In a large clean bowl beat the egg whites until thick and glossy and trickle in the sugar little at a time.
5. Fold in 3 to 5 big spoonfuls of the egg white mixture into the chocolate mixture and combine very well. Carefully fold in the remaining egg whites. It needs to be gently and thoroughly combined with no white spots, but be careful not to over mix as this will make it too dense.
6. Pour into baking tin and cook for approx 1 hour. Once done, let cool in tin. Servce with some creme fraiche or mascarpone or alternative.
Total Carbs per 150g, 9.45g per slice (using 85% chocolate and sugar)
Scottish Shortbread Makes 1 tray of approx 14 biscuits
55 g Castor Sugar
110 g butter
170 g plain flour
granulated sugar dessert spoon size to taste
1 bar of preferred chocolate, I used 85% dark chocolate
Preheat oven to 170 deg, grease 20cm tin
Add sugar, flour and butter into a bowl and gently rub together until you get breadcrumb like mix
Pour mixture into baking tin and gently press down until even
Cook in oven at 170 deg for forst 5 mins and then turn down to 150 deg for about 30 mins or until golden in colour
Remove from oven and sprinkle with gran. sugar.
Meantime melt chocolate, once biscuits have cooled dip into chocolate, place onto baking tray lined with greaseproof paper and refridgerate for about
1 hour or until chocolate sets.