Episode 4
Tha Abigail a鈥� sealltainn am m矛lsean Nollaig as fhe脿rr leatha, Mousse Te貌claid Gheal. Abigail shows us her favourite Christmas dessert, a white chocolate mousse.
Ann a bhith a鈥� feuchainn ri Nollaig Shneachda a bhith aice, tha Abigail ag ullachadh m矛lsean; Mousse Te貌claid Gheal le Cn貌than Tofaidh Steigeach agus F矛ogaisean.
In keeping with the longed for image of a white Christmas, Abigail prepares a sweet treat, white chocolate mousse, with sticky toffee nuts and figs.
In Gaelic with English subtitles
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MOUSSE TE脪CLAID GHEAL (CHOCOLATE MOUSSE)
MOUSSE TE脪CLAID GHEAL
Airson a鈥� mhousse
300g te貌claid gheal
100ml lici霉r uachdarach 脠ireannach
300ml b脿rr d霉bailte
150ml b脿rr goirt
Airson nan rionnagan caramail agus sabhs tofaidh is cn貌than
150g si霉car gr脿inneach
60g 脿moin
15g 矛m
1 sp脿inn-mh貌r lici霉r uachdarach 脠ireannach
bloigh salainn
Airson nam f矛ogaisean
3 f矛ogaisean 霉ra, air an gearradh nan d脿 leth
30g si霉car soilleir donn
1 sp脿inn-bheag 矛m
Bris an te貌claid gheal na p矛osan beaga agus cuir ann an soitheach freagarrach airson a theasachadh leis an lici霉r agus leth dhen bh脿rr dh霉bailte. Leagh air muin pana de bh霉rn a tha a鈥� goil air a shocair. Measgaich gus a bheil e m矛n agus leig leis fuarachadh gu teas an t-se貌mair.
Buail an c貌rr dhen bh脿rr d霉bailte leis a鈥� bh脿rr ghoirt gus am bi iad nan sgurran boga, an uair sin measgaich a-steach an te貌claid a th鈥� air fuarachadh. Roinn eadar 6 glainnichean agus f脿g san fhuaradair airson co-dhi霉 4 uairean a th矛de.
Airson nan rionnagan caramail a dh猫anamh, l矛nig soitheach b猫iceireachd le p脿ipear. Cuir an si霉car ann am pana le ceithir sp脿inntean-m貌ra b霉rn, cuir am mullach air a鈥� phana agus cuir air teas meadhanach airson d脿 mhionaid, a鈥� cur a鈥� phana mun cuairt turas no dh脿. Nochdaidh co-dhl霉thachadh air taobh a-staigh a鈥� mhullaich. Sgr矛ob s矛os cliathaich a鈥� phana gus stad a chuir air criostalan bho bhith a鈥� cruthachadh. D猫an cinnteach gu bheil an si霉car air leaghadh gu tur; c霉m air an teas airson mionaid eile mura h-eil. An uair sin, goil gu luath, gun mhullaich, gus am bi caramail 貌ir-dhonn agad.
Thoir am pana far an teas agus f脿g airson mionaid no dh脿, gus am f脿s an caramail nas tighe. Cleachd sp脿inn gus cumadh 8 rionnagan a dh猫anamh air a鈥� ph脿ipear. Cuir dhan fhuaradair agus f脿g gus am fuaraich agus gus an cruadhaich e.
Cuir am pana air ais air an teas; cuir na h-脿moin ris agus bruich airson 1-2 mionaidean air teas meadhanach 脿rd gus beagan dath a chuir air na cn貌than. Thoir far an teas agus cuir 矛m, bloigh salainn agus an lici霉r ris. 鈥橲 d貌cha gum binndich e beagan aig an 矛re seo, ach thig e air ais c貌mhla mar a tha e a鈥� fuarachadh. Leig leis fuarachadh.
D矛reach mus t猫id ithe, cuir fraidheapan neo-steigeach air an teas agus ge脿rr na f矛ogaisean nan d脿 leth. Cuir an si霉car donn air truinnsear beag agus br霉th na taobhan ge脿rrte dhen na f矛ogaisean dhan t-si霉car gus am bi c貌mhdach math orra. Cuir dhan phana theth iad, an taobh si霉crach ris a鈥� phana agus bruich airson 2 mh矛onaid airson teas meadhanach gus an tig dath caramail orra. Cuir an t-矛m ris gus leaghadh dhan charamail, tionndaidh na f矛ogaisean agus bruich airson 1-2 mhionaid air an taobh eile. Cuir air truinnsear airson fuarachadh.
Airson a sgeadachadh, cuir cuid dhen na cn貌than tofaidh agus an sabhs air muin gach mousse, le leth f矛ogais fuar agus rionnag charamail ri gach glainne.
CHOCOLATE MOUSSE
For the mousse
300g white chocolate
100ml Irish cream liqueur
300ml double cream
150ml soured cream
For the caramel stars and toffee nut sauce
150g granulated sugar
60g blanched almonds
15g butter
1 tbsp Irish cream liqueur
Pinch of salt
For the figs
3 fresh figs, halved
30g light brown sugar
1 tsp butter
Break the white chocolate into pieces and place in a heatproof bowl with the liqueur and half the double cream. Melt over a pan of barely simmering water. Stir until smooth, then cool to room temperature.
Whip the rest of the double cream with the soured cream to soft peaks, then gradually whisk in the cooled chocolate. Spoon into 6 glasses and chill for a least 4 hours.
To make the caramel stars, line a baking tray with parchment paper. Place the sugar in a pan with 4 tablespoons of water, place the lid on the pan and place over a medium heat for 2 minutes, swirling the pan once or twice. Condensation will form on the lid, wash down the sides of the pan, to prevent crystals from forming. Check that the sugar has fully dissolved, heat for another minute if it hasn鈥檛. Then boil briskly, uncovered, until you have a golden brown caramel.
Remove the pan from the heat and cool for a minute or two, so that the caramel thickens up a little. Use a spoon to drizzle 8 rough stars shapes on the parchment paper. Place in the fridge and allow to cool and set.
Return the pan to the hob, add the almonds and cook for 1 鈥� 2 minutes on a medium heat to toast lightly. Remove from the heat and add the butter, a pinch of salt and then the liqueur, it may curdle slightly, but comes back together as it cools. Leave to cool.
Just before serving, heat a non-stick frying pan on the hob and cut the figs in half vertically. Put the brown sugar on a small plate and press the cut sides of the figs in to get a good crust of sugar. Add to the hot pan, sugared side down and cook for 2 minutes on a medium heat until caramelised. Add the butter to melt into the caramel, flip the figs and cook for 1 鈥� 2 minutes on the other side. Place on a plate to cool
To serve, spoon some toffee nuts and sauce on top of each mousse, add a cooled fig half and a caramel star to each glass.
