RECIPE SWAP!!!

Tweet

Here is a couple of recipes that hopefully you will like... the first one is how to make "Whizz-Fizz" or sherbert as we call it in Australia, the second is for a killer chocolate mousse... SHERBERT 1 part bicarbonate of soda 1 part citric acid 13 parts icing sugar Mix the above ingredients and place in airtight container. NOTE: You can use a teaspoon, tablespoon, cup, whatever to measure out each part... but keep the ratio and it will be great! CHOCOLATE MOUSSE 4 oz (120g) milk chocolate 5 oz (130g) dark chocolate 3 fl oz (85ml) milk 12 fl oz (350ml) whipping cream 1 tsp vanilla essence 3 egg whites, at room temp 1/8 tsp salt squeeze fresh lemon juice 1. In heatproof bowl set over a pan of barely simmering water, melt the chocolate. 2. Scald the milk in a small saucepan. Remove the bowl of chocolate from the heat and whisk in the warm milk until smooth. Let cool. 3. In a mixing bowl, whip the cream with the vanilla until soft peaks form. Refrigerate until needed. 4. Using an electric mixer and a clean bowl, beat the egg whites with the salt and lemon juice until stiff peaks form (do not overmix or mousse will be grainy). Fold into the chocolate mixture in 3 stages. 5. Gently fold the chocolate and egg white mixture into the vanilla flavoured whipped cream. 6. Transfer to a pretty serving bowl or individual stemmed glasses. Cover and refrigerate at least one hour. SERVES 8