BANANA MOUSSE WITH GINGER BISCUIT
METHOD STEP 1 In a food processor, blend the ginger biscuits until resembles breadcrumbs. STEP 2 Melt butter and add to biscuits. Mix until combined. STEP 3 Evenly put x 1 tablespoon of biscuits into a dessert pot and press firmly. Repeat until all biscuits are used and place in fridge to chill. STEP 4 […]
DECONSTRUCTED ORANGE MOUSSE
METHOD STEP 1 In approx. x12 small dessert glasses, put plain sponge in the base of each glass – approx. 2cm thick. STEP 2 Next pour jelly into each glass as equal as possible and leave in the fridge to set. STEP 3 Once jelly has set, using a mixer make up mousse and […]
STRAWBERRY MOUSSE SHORTCAKE
METHOD STEP 1 In a food processor, blend the digestive biscuits until resembles breadcrumbs. STEP 2 Melt butter and add to biscuits. Mix until combined. STEP 3 Evenly put x 1 tablespoon of biscuits into a dessert pot and press firmly. Repeat until all biscuits are used and place in fridge to chill. STEP […]