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.
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
175g good quality White Chocolate
175g good quality dark chocolate
500ml double cream
2 leaves gelatine
2 whole eggs
2 egg yolks
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.