Visited the Brodie Countryfare in Brodie near Inverness this week and picked up a wee Whisky Essence, thought I would try something different. Decided to make a dessert for after my dinner tonight and help celebrate world whisky day. Uncle Roy’s are made in Moffat in the Scottish Borders www.uncleroys.co.uk , they have won 21 Gold Awards and numerous Scottish Food and Drink Food Excellence awards, a make a variety of sauces, condiments and mustards.
100g 70% Dark Chocolate
Juice, strained from 1 x Fresh Orange
200ml Double cream
1 tsp Gelatine
2 eggs, 1 egg yolk
40g caster sugar
2 tbsp Whisky Essence or you can use straight Whisky if you prefer
1. If you have an Induction Hob, break up chocolate and melt in a pan on No. 1, if not, melt chocolate in a bowl over pan of hot water.
2. Strained juice into a bowl from orange and add gelatine, heat in a pan of water until gelatine is melted, then add whisky. Remove from heat.
3. Whisk eggs, egg yolk and sugar together until thick and pale in colour.
4. Gently fold the chocolate into the egg mixture and then add the orange mixture and fold through.
5. Whisk the double cream up until thick but not too thick, don’t want it stiff. Keep a tbsp back for decoration later. Then gently fold in the Chocolate mixture until mixed well together and decant into serving dishes, chill for about 1 hour.
Aren’t we always looking for healthier desserts? Guilt Free? Low Fat? Low Calories? My answer is yes, but I don’t want to compromise on flavour. This is perfect, delicious and healthier.
Serves 2 – per serving 169 kcal, 5 g fat (3g sat fat), 23g carbs, 8g protein
3/4 cup of skimmed milk
4 squares of 90% cocoa chocolate
2 teaspoons of vanilla extract
1/2 teaspoon of orange extract
1 tablespoon of splenda sugar
1. Pre-heat oven on Multilevel to 160 deg. Butter bottom and sides of custard mould/dish and sprinkle some sugar around, shaking off excess. Place into a shallow dish and set aside.
2. In a saucepan mix milk, 1 tablespoon of sugar, chocolate pieces and 1 tsp of vanilla extract, gently heat through until chocolate is melted.
3. In a bowl combine egg, 1 tsp vanilla extract and 1/2 teaspoon of orange extract.
4. Gradually whisk the milk mixture with the egg mixture and remove any foam from surface.
5. Pour mixture into the moulds, pour boiling water into the shallow dish around the moulds and place in oven for approx 30-35 mins.
6. Remove moulds from dish and allow to completely cool in moulds/pots on a rack. Once cooled, cover and refrigerate for approx 2 hours.
7. To unmold custards, loosen edges with a knife, slipping its point in between the custard and cup to let in air. Then place a dessert plate over each custard, turn mold or custard pot and plate over together releasing the custard onto plate. Decorate with some strawberries for garnish.