Chocolate, Cranberry and Cashew Nut Brownies
|Chocolate, Cranberry and Cashew Nut Brownies|
Time: 40 minutes prep plus 20 minutes cooking
125g dark chocolate
4 tbs flour
50g chopped cashew nuts
pinch of salt
Preheat the oven to gas 6/7 and grease a square tin.
Melt the chocolate and butter in a bain marie.
Separate the eggs.
Mix together the sugar, egg yolks and flour, then add the melted chocolate and butter.
Beat the egg whites until stiff and then add a pinch of salt. Gently fold the egg whites into the mixture with a spatula and then add in the Craisins and cashews.
Pour into the tin and bake for about 20 minutes.
When cool, cut into squares.
Raspberry and Citrus Sorbet
|Raspberry and Citrus Sorbet|
Time: 30 mins to prepare plus overnight to freeze.
350ml Cranberry Juice
100g caster sugar
Juice of 2 oranges
Juice of 2 limes
2 egg whites, fork-whisked
Pour the cranberry juice into a saucepan with the sugar. Heat until all the sugar dissolves and then cool the syrup over iced water until cool. Add the orange and lime juice.
Pour the sorbet into a freezer-proof container and freeze for an hour. Add the egg white and whisk with a fork. Return the the freezer, taking it out every hour or so to mix it so large crystals don't form.
Use an ice cream scoop to place in a dessert bowl. Serve with some fresh raspberries.
Cranberry and Raspberry Jelly
|Cranberry and Raspberry Jelly|
150ml Cranberry & Raspberry Juice
450ml cold water
4 leaves gelatine
50g caster sugar
Fresh raspberries and mint sprigs, to serve
Heat the water and sugar in a small saucepan over a medium heat, and stir until the sugar dissolves. Bring to the boil then simmer for 5 minutes, then leave to cool.
Soak the gelatine leaves in cold water for 5 minutes. Squeeze out the water then add to the sugar syrup.
Once the gelatine has dissolved, add the cranberry and raspberry juice and whisk to combine.
Place a small handful of raspberries in the bottom of 4 ramekins. Cover with the jelly mixture until just a the top of the fruit, before they start to float. Place in the freezer for about 10 minutes until set.
Remove from the freezer and pour over the rest of the jelly mixture. Leave in the fridge to set (overnight is best).
To serve, place each ramekin in a bowl of hot water for about 10-15 seconds, then turn out onto a plate.
Garnish with fresh raspberries and mint leaves.