A chat with Sheila

Sheila is a  hard lady to pin down. Creating gorgeous desserts for out restaurant is no ten minute task ! I managed to have a chat with her whilst she was preparing today’s collection of sweet treats.

Sheila hardly ever stops !

HH  Hi Sheila, first of all,can you tell me how long you’ve worked a the Hundred House?

Sheila I’ve been here since the very start. We opened for business way back in 1985.

HH And did you always do desserts ?

Sheila No, I started off doing other bits and pieces, but I discovered I really love doing desserts. I started doing more and more, and now I’m the resident specialist !

HH What do you enjoy most about your job ?

Sheila I just love pleasing people.

HH If you had to choose, what would be your favourite dessert ?

Sheila There are so many, but if I had to pick one, it would be my double chocolate mousse.

HH Oh, that is a fabulous one.Thanks so much Sheila.

Well, the phrase short but sweet springs to mind. Sheila is a busy (and incredibly talented) lady. Luckily she manage to find time to dig out the recipe for her favourite double chocolate mousse. Enjoy !

 

Double Chocolate Mousse

Ingredients

175g  good quality White Chocolate

175g good quality dark chocolate

500ml double cream

2 leaves gelatine

2 whole eggs

2 egg yolks

Method.

First make the white chocolate mousse

Place 175g white chocolate in a steel bowl over steaming water and melt.

Whip 250ml double cream until thick.

Soak 1 leaf of gelatine in cold water for 1 minute.

Whip 1 egg and 1 egg yolk & ½ tbsp sugar over a steaming pan in to a sabayon.

Add gelatine to the sabayon and whisk until dissolved.

Fold the sabayon in to the chocolate, followed by the cream.

Place in to a piping bag and chill briefly.

 

Then repeat the process to  make another mousse using the dark chocolate

 

Pipe the dark chocolate mousse in to 1 inch dariole moulds. Fill 2/3 full.

Place the nozzle of the white chocolate mousse in to the centre of the dark chocolate & pipe enough to fill the mould.

Chill overnight. To remove the  dariole moulds place them under a warm tap and run a small knife round the top edgeTap out on to plate and garnish with seasonal fruit and edible flowers. 

The perfect end to a luscious lunch.

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