Promise this is the last ‘quick off the mark’ post for a while. Dan Lepard tweeted an advance picture of this one early in the week and tantalisingly posted a list of the ingredients and I couldn’t resist having a go yesterday afternoon when I should have been doing a hundred other things (which still remain to be done).
My neighbour appeared with a bowl of home grown Conference pears poached in kirsch syrup, and stayed for supper. We had fresh Dartmouth crab on egg tagliatelli with tomato tarragon passata and steamed shredded brussel top sprouts. Then we tucked into these rich little desserts and felt very spoilt indeed.
Brian had to help with the cutting of the first two stages of the biscuits and he helped with the patting out of the very firm dough. I am getting more and more wimpy and weak of wrist as I get older. I also have a thing about straight lines generally, whether icing or cutting – but I do love the way they look. Carl Legge suggested (on Twitter) that a cheese wire might be a good thing to cut the cold stiff biscuit dough with. I think he might be right though I don’t know if it would magically make me better at straight lines?
The chocolate seized when I added the brandy and hot water, so the resultant mousse was a bit grainy. I have to work on that. Might make some more later on, just for practice of course. I had Mitchdafish’s superlative home grown eggs to use too.
I am sure the chocolatiers amongst you have some advice to share.
We had the spare yolks for breakfast in an extra golden scrambled egg on toast number, just like Hardy Duncan (another Twitterer). I wonder if he made this recipe too yesterday?
In the meantime – aren’t they fancy? That was hard work but fun!
Dan Lepard’s Chequerboard biscuits and Meringue Chocolate Mousse for Chocolate Week!
Edit: Celia has made the “Alice in Wonderland” biscuits too and a great apple breakfast cake – Read her post here.