Glenilen Raspberry Mousse

This is our favourite recipe and we made it on the farm for years, it’s simple to make and a healthy dessert option that always goes down well.
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Ingredients
  1. Raspberry Mousse
  2. Serves 4
  3. 75 g cream
  4. 50 g sugar
  5. 260 g natural yoghurt
  6. 7g powdered gelatine & 40 mls water
  7. 90g raspberries , fresh or frozen and broken in small pieces
Instructions
  1. Sprinkle the gelatine onto the water and quickly stir vigorously so there are no lumps and put it in microwave on defrost setting until just melted and clear, dont allow to boil.
  2. Whip the cream , add sugar and yoghurt and whip again.
  3. Mix in broken raspberries well.
  4. While still mixing add in the gelatine, dispersing thoroughly.
  5. You can substitute some of the yoghurt with more cream if you wish to make it more indulgent.
Notes *Gelatine strength can vary so we advise that one does a practice run first and increase/decrease accordingly.
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Avonmore Rich chocolate ganache tart with pomegranate seeds

Ingredients

  • 250g plain flour
  • 50g icing sugar
  • 125g butter
  • 1 large egg

For the ganache:

  • 300ml Avonmore Fresh Dessert Cream
  • 50g butter
  • 100g dark chocolate
  • 100g milk chocolate

To garnish:

  • Pomegranate seeds
  • 200ml Avonmore Fresh Dessert Cream

Directions

  1. Use clean fingers to rub the butter into the flour and icing sugar until it resembles breadcrumbs.
  2. Add the egg and bind the mixture together using either a blunt knife. Once clumps of pastry begin to come together, use your hands to gather into a ball. Wrap in clingfilm and refrigerate for 30 minutes.
  3. Preheat the oven to 180˚C/160˚C fan/gas mark 4. On a lightly floured surface, roll the pastry out to a thickness of about 3mm and use to line a 23cm loose-bottomed tart tin, pushing right into the corners and trimming the edges.
  4. Line the pastry with greaseproof paper and fill with baking beans or uncooked rice. Bake for 15 minutes, then remove the beans and paper and bake for another 5-7 minutes, until lightly golden. Remove from the oven and cool in the tin.
  5. Heat the Fresh Dessert Cream in a small saucepan until just boiling, then add the butter and chocolate and stir until completely smooth.
  6. Pour into the pastry case and leave for 15 minutes, then place in the fridge to set completely.
  7. Sprinkle with fresh pomegranate seeds and serve drizzled with Fresh Dessert Cream.

Per Serving 482kcals, 28.9g fat (18.4g saturated), 49.8g carbs, 22.8g sugars, 6.6g protein, 1.8g fibre, 0.171g sodium

    
3.50 avg. rating (69% score) – 2 votes

 

Catherine’s Citrus Apple Crumble

What you need:

  • 175g/6oz Odlums Porridge Oats
  • 125g/4oz Odlums Cream Plain Flour
  • 125g/4oz Shamrock Demerara Sugar
  • 125g/4oz Butter or Margarine
  • Pinch of Cinnamon (optional)
  • 450g/1lb Cooking Apples (peeled, cored and sliced)
  • 2-3 tablespoons Sugar, to sweeten
  • Rind & Juice 1 Lemon
  • Rind & Juice 1 Orange

How to:

  1. Preheat oven to 190°C/375°F/Gas 5.
  2. Put the oats, flour, sugar and cinnamon if used, into a bowl.
  3. Rub in the butter or margarine with the tips of your fingers to form a dough.
  4. Place the apples in an oven proof dish. Sprinkle over the sugar to taste.
  5. Pour over the lemon and orange juice and rinds. Sprinkle the crumble on top.
  6. Bake for approx 30 minutes. Serve hot with ice cream, cream or crème fraîche.

http://www.odlums.ie/recipes/citrus-apple-crumble/