More recipes from The Baking Bible.
Two weeks ago, I made the Heavenly Chocolate Mousse Cake:
First, you make a sponge cake, very lovely and light, which is used to line a loaf pan. Then a chocolate custard (seriously, I could have stopped right there and just eaten that), cooled and folded into stiff egg white for the mousse. Fill the pan, and a layer of cake to seal, and voila!
Very good, though I think if I made it again, I’d layer the cake and mousse. I’d like a higher ratio of cake and think it would look prettier.
This morning, Irish Cream Scones:
I’m not a huge scone fan, but these are quite good and make me look forward to baking the other scone recipe, especially as it has a raspberry butterscotch sauce.
Non-baking related, but fun, my Meyer Lemon Tree only produced three lemons this year, so I didn’t want to waste them. I used the peel to infuse olive oil (the Dragon Blood) and the juice to make a simple syrup for cocktails (the Snake Oil):
A Christmas gift from #4 (and youngest) son, I absolutely love these fabulous bottles!