Chocolate Whisky Mousse With Raspberries: Roberta Hall, The Little Chartroom and The Little Chartroom On The Prom
220g of dark chocolate
2 tbsp of whisky
3 large egg whites
50g of caster sugar
100g of whipping cream
Step 1Chop 70g of the chocolate and set aside. Melt the remaining chocolate over a bain marie, in a pyrex glass on gently simmering water on the hob. When melted, remove from the heat.
Step 2In a large clean dry bowl, whisk egg whites to stiff peaks, spoon in half the sugar, whisk the remaining sugar until you’ve a shiny meringue-like consistency.
Step 3Using a whisk or electric whisk, whip the cream. Add a third of the meringue to the chocolate mix and then gently fold in the remaining meringue, retaining airiness. Fold in the whipped cream, then add the grated chocolate, and fold in the whisky.
Step 4To finish, set the mousse in a glass and serve with some fresh raspberries on top.
Cherries & Goat’s Cheese Cream With Amaretti: Verena Lochmuller, Ottolenghi
For the cherry compote:
200g of fresh cherries, stems discarded, halved and stones removed (use frozen cherries if not in season)
2 tbsp of caster sugar
1 ½ tbsp of lemon juice
⅛ tsp of ground star anise
1 whole star anise
For the goats’ cheese cream:
75g of soft goat’s cheese
200ml of double cream
1 tbsp of icing sugar
2 tsp of black treacle
½ tsp of vanilla extract or paste
½ tsp of lemon zest
Amaretti biscuits, roughly crushed, to serve. *For a nut-free version, you could use store-bought meringues, roughly crushed to serve.
Step 1For the cherry compote, place all ingredients into a small saucepan on a medium-high heat and bring to a simmer.
Step 2Cook for two minutes, stirring from time to time until the cherries are just cooked and the liquid has thickened slightly. Keep warm until ready to serve.
Step 3For the goat’s cheese cream, combine all ingredients in a small bowl and whisk into soft peaks.
Step 4Divide the goat’s cheese cream between four bowls and spoon over the warm compote followed by a handful of crushed Amaretti biscuits.
Alegrias: Santiago Lastra, Kol
For this, you can use any seeds and nuts you have at home
40g of dry amaranth
1 tsp of cashews, toasted
1 tsp of dates or raisins can be used
1 tsp of walnuts, toasted
1 tsp of pumpkin seeds, toasted
1 tsp of sunflower seeds, toasted
2 tsp of caster sugar
2 tbsp of oolong tea
2 cups of hot water
Step 1Put all the nuts and seeds in a pan and dry fry on low heat. Cut all the toasted nuts and seeds.
Step 2Puff the amaranth at medium heat and set aside.
Step 3Now place the sugar in a pan at medium heat until caramelised, then add the amaranth, stir with a wooden spoon. Turn off the stove.
Step 4Pour in all nuts and seeds, move fast to get a uniform mix.
Step 5Pour this hot mixture into a mould or plate and press between parchment paper. Leave to rest at room temperature.
Step 6To serve, slice into small pieces. Serve with Oolong by heating the water to 70ºC and infusing the tea for 3 minutes.
Vegan Banana Split: Bettina Campolucci Bordi, Bettina’s Kitchen
9 frozen bananas
3 tbsp of plant milk of your choice
1 vanilla pod (bean), scraped
2 tbsp of cacao powder
For the chocolate sauce:
80ml of coconut oil
4 tbsp of cacao powder
3 tbsp of maple syrup
1 pinch of salt
1 vanilla pod (bean), scraped
To serve: Extra bananas, sliced horizontally, cherries and coconut flakes
Step 1Make the ice cream in advance. Separate the bananas into three portions, one for each flavour. In a blender, start with the vanilla flavour by adding the bananas, 1 tbsp of plant milk and the vanilla. Once blended, store in a bowl and keep in the freezer until you need them. Do the same with the other strawberry and chocolate flavour, blitzing and blending them separately and storing in containers in the freezer.
Step 2For the chocolate sauce, combine all the ingredients and gently heat through in a medium pan for about 5 minutes – make sure you don’t overheat as this will separate the sauce. Once well combined, pour into a glass jar and set aside.
Step 3When you’re ready to serve, get out the chocolate sauce and the three flavours of instant ice cream. Arrange the banana slices into pretty bowls or dishes out and top with one spoon of each ice cream and drizzles of chocolate sauce, finishing with a cherry and coconut flakes. Serve immediately.
Croissant Pudding: Apollonia Poilâne, Poilâne
2 large eggs
75g of light brown sugar
Fine sea salt
475ml of whole milk
6 1 -2 -day-old croissants, torn into thirds
Softened butter, for the pan
Whipped cream, for serving
Raspberries or slices strawberries, for garnish (optional)
Step 1Preheat oven to 180°C. In a medium bowl, whisk together the eggs, brown sugar, and a pinch of salt. Pour in the milk and whisk until frothy. Place the torn croissants in a large bowl and pour the egg mixture over them. Toss together and let the croissants absorb the liquid (this is even better if left to absorb overnight).
Step 2Butter a 23-by-13-cm loaf pan. Transfer the croissant mixture, including any liquid, to the pan. Bake until the custard is set and the top is browned. Cut the pudding into slices and serve warm or cold with whipped cream, if you like.
Orange Chocolate Fondant: Tom Barnes, L’Enclume and Rogan & Co
125g of dark chocolate (70 %)
105g of unsalted butter
100g of sugar
A pinch of salt
Step 1Preheat the oven to 180°C. Gently melt the chocolate and butter in a bowl over a pan of simmering water.
Step 2Whisk the sugar and the eggs together. Pour the egg and sugar mixture into the melted chocolate and butter and whisk until emulsified.
Step 3Line a foil cup with butter then cocoa powder. Fill the cup with fondant mixture.
Step 4Bake the fondant at 180ºC for 8 mins then leave to rest for 1 min. Turn the fondant out into a plate and grate over a little fresh orange zest. Add a pinch of sea salt and a small drizzle of good quality olive oil.
Matcha Shiratama Mochi: Masaki Sugisaki, Dinings SW3
To make the shiratama mochi:
100g of shiratama ko, Japanese sweet rice flour
90g of water
30g of sugar
3g of matcha powder
To make the kinako matcha sugar:
10g of kinako, Japanese fried soya bean powder, easily available online
3g of matcha powder
10g of icing sugar
Step 1Make your mochi mix by combining the sugar and matcha powder together. Next add the shiratama ko. Now separately mix the icing sugar and matcha in a bowl to make the matcha sugar.
Step 2Add the water to the mochi mix and stir well. It should form a dough like texture. Knead into a small ball and roll into further small balls.
Step 3To finish, boil the balls in boiling water. They will float to the surface once cooked.
Step 4Chill the cooked balls in iced water. Drain. Serve in a bowl with the kimako matcha sugar on top.
Speedy Cherry Clafoutis: Julien Baris, 28-50
150g of double cream
150g of whole milk
60g of egg yolks
2 whole eggs
130g of caster sugar
70g of plain flour
25g of unsalted butter
5 -8 fresh cherries, de-stoned
Optional: 1 shot of Kirsch liqueur
Step 1Preheat oven to 220°C. Heat the cream, milk and butter in a pan until the butter is melted and has incorporated properly, and leave on the side to cool to room temperature
Step 2In a separate bowl, mix the egg yolks, the whole eggs and sugar until the mixture becomes white in colour
Step 3Pour the room temperature cream/milk/butter mixture into the second mixture, and mix well to form a batter.
Step 4In a clean ramekin, add the as many cherries as you see fit, but we recommend around 5-6, to cover the bottom of the ramekin
Step 5Pour the batter over the cherries in the ramekin. Place in the oven. Voila, it’s done in 15 minutes.
Marshmallow & Raspberry S’Mores: Mark Tuttiett, Carousel London
A handful of raspberries
6 tbsp of honey sablé (at Carousel we make our own, otherwise use 4 graham crackers or Lotus biscuits)
100g of lemon curd
8 -12 tbsp of meringue (we make our own but you can use Marshmallow Fluff)
4 tbsp of creme fraîche
Maldon salt, to taste
Step 1Start by spooning a tbsp of the lemon curd onto the plate.
Step 2Next, spoon 1 ½ tbsp of the honey sablé or crackers on top of the lemon curd, building a solid base for your S’mores tower that won’t move about the plate.
Step 3Place four fresh raspberries on top, followed by a tbsp creme fraîche and sprinkle with a pinch of salt.
Step 4Next comes the meringue, spoon about 2-3 tbsp over your dessert, it all depends on how sweet you’d like your dish to be. The more you add, the sweeter it'll be.
Step 5For an extra touch you can torch the top of the meringue with a hot coal or kitchen blow torch if you have either available.
Banoffee Cup: Chris Hill, Colette
4 digestive biscuits, crushed so you have a rough crumble
For the salted caramel:
300g of caster sugar
30g of glucose
40g of butter
6g of Maldon salt
300g of double cream
For the caramelised banana:
50g of golden caster sugar
For the Chantilly cream:
200g of whipping cream
25g of icing sugar
1 bar of 70 % dark chocolate for grating