Chocolate mousse with strawberries
I would suggest making the mousse a day ahead ahead so it sets well before serving.
200g dark chocolate
4 egg yolks
400ml whipped cream
1 punnet of strawberries
100g of sugar
600g plain flour
120g corn flour
720g icing sugar
400g almond meal
100g dehydrated coconut
225g banana chips ground
720g butter (diced small)
8g sea salt
175g melted white chocolate
1. Melt chocolate over a bain-marie.
2. Turn sugar into caramel then add 100ml of cream, add melted chocolate, whisk in egg yolks and allow to cool.
3. Whip the remaining cream, fold through chocolate mix and set in fridge.
1. Cut in four (length ways), mix in with sugar and let stand in a bowl for an hour until a juice forms in the bottom of the bowl.
1. Using your hands, make a crumb of all ingredients (except the melted white chocolate).
2. Start with butter and sugar and add ingredients one of by one until coarsely combined.
3. Spread into a tray covered with baking paper, bake at 180 degrees for 8 minutes, stir well and bake for another 4 minutes.
4. Remove from oven, put mixture into a bowl and let it cool down.
5. Fold in the melted white chocolate.
6. To serve, place two table spoons of banana sable crumble on the plate and make a wheel. On top, place a kernel of chocolate mousse on the side and the drained strawberries on the other. Place a scoop of ice-cream on top of the strawberries.
ITALY IN BROKE
- This is the final recipe from Rafael Tonon. Margan head chef Thomas Boyd is up next with three recipes celebrating all things Italian in the lead up to A Little Bit of Italy in Broke (April 13 and 14). Set in the stunning rural scenery of Broke Fordwich, the festival, now in its 15th year, offers the perfect foodie escape by showcasing the region’s diverse wine offerings alongwith its abundant local produce.
WIN CHURRASCO FOR TWO
At MEET, a range of Australia's finest meats, poultry and sausages is spit-roasted over natural wood and charcoal on a custom-made barbecue.
Also on offer are delicious house-smoked meats from the restaurant's Texan-style pit smoker.
All meats are carved and served at your table in front of you, Brazilian churrasco style. House-made seasonal sides accompany each dish.
Even the sauces are made in-house, including a mint relish with cashew and a Mexican pepper sauce.
While the focus of MEET's menu is on meat, vegetarians can also enjoy the churrasco experience.
The menu includes a range of grilled vegetables, cheeses, bread and delicious salads, along with all the traditional vegetarian Brazilian sides.
The vegetarian range on offer varies in accordance with what's in season.
MEET can be found a Shop 1, Lee Wharf Building, 2 Honeysuckle Drive. It is open Wednesday to Friday from 6pm; and Saturday and Sunday from noon to 3pm, and again from 6pm.
Weekender is giving away a full churrasco dining experience for two people at MEET in Honeysuckle.
To enter, send the word "MEET" to firstname.lastname@example.org or text "MEET" to 0427 369 610, including your name, address and phone number. Entries close at 9am on Wednesday, March 20, 2019.