Last Thursday night I went round to see my friend Sue, who was making her famous Challa. Sue and Rebbetzin Esty Prijs have mastered the art of domestic Challa making and give regular classes to women and girls in Whitefield to teach them how easy it is to perform this beautiful Mitzvah.
I made Challa on a weekly basis, using Sue and Esty's recipe until I started with The Back, so I was very happy to go round and watch Sue bake. She taught me how to make a six strand plait, but I will return to this subject on a later date, with the recipe and method.
While I was at Sue's, her daughter Debs was making a chocolate mousse using a recipe from the SEED cookbook. It is a very light mixture and makes a very attractive dessert when served in individual cups or wine glasses.
250g chocolate broken into pieces
3 whole eggs
1/4 cup sugar
1 cup parev whip
1 tbsb orange juice, black coffee, orange liqueur, or coffee liqueur
Method
Melt chocolate in a bowl over hot water
Whisk eggs and sugar together till pale and frothy
Whisk parev cream in a separate bowl till thick and cream clings to the whisk.
Add liqueur or juice to the melted chocolate.
Stir the chocolate into the eggs and sugar and whisk again.
Fold the parev whip into the chocolate till it's all incorporated and the colour is even.
Pour into a bowl or individual cups or glasses and put in fridge.
When set top with grated chocolate or chocolate sprinkles before serving.
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