Warm chocolate and cardamom mousse by Marc Fosh

Ingredients (Serves 4)

• 300g dark chocolate
• 200g butter
• 2 eggs
• 4 egg yolks
• 60g sugar
• 4 cardamom pods, toasted and crushed
• Cocoa powder
  
Method

1. Heat the oven to 180ºC.

2. Melt the chocolate and butter in a pan on low heat with toasted cardamom pods and leave to cool.

3. Combine the eggs, egg yolks and sugar in a bowl and whisk to a stiff sabayon using the Braun Multiquick 5’s hand blender whisk accessory.

4. Fold in the melted chocolate mixture very carefully into the sabayon.

5. Fill porcelain ramekins with the mixture and smooth over the top with a spoon. Bake in a pre-heated oven (180ºC) for 7 minutes. Remove from the oven, sprinkle with cocoa powder and serve with vanilla ice cream

Baked ricotta cake with red fruit coulis by Marc Fosh

Ingredients (Serves 6)

• 700g ricotta
• 130g sugar
• 4 egg yolks
• 1 tsp corn flour
• 1 tsp vanilla essence
• 150ml sour cream

Ingredients for base
• 210g digestive biscuits
• 80g butter, melted

Ingredients for red fruit coulis
• 300g fresh strawberries
• 150g fresh raspberries
• 2 tbsp icing sugar
• Juice of ½ lemon
• Fresh raspberries to garnish

Preparation time: 40 mins
Cooking time: 50 mins

Method

1. Preheat the oven to 160°C. For the base, place the digestive biscuits in the Braun Multiquick 5’s hand blender compact kitchen machine with melted butter and pulse on a medium setting to combine. Press the mixture into the base of a 20cm round tart mould. Chill in the refrigerator for one hour to firm up. Rinse the appliance.

2. Place the filling ingredients except the egg whites in the Braun Multiquick 5’s hand blender compact kitchen machine and mix on a medium speed until smooth.

3. Beat the egg whites in the beaker using the Braun Multiquick 5’s hand blender whisk accessory, until stiff peaks form, then fold into the filling mixture using a wooden spoon. Pour the mixture over the base and bake in the pre-heated oven for 50-60 minutes until golden. Leave to rest for at least 30 minutes before slicing.

4. Clean the Braun Multiquick 5’s hand blender compact kitchen machine. For the coulis, put the strawberries, raspberries, sugar and lemon juice in the accessory and mix to form a purée. Pass the purée through a sieve and chill for 3 hours until ready to serve.

Caramelised red onion and feta cheese pasta with black olives and basil by Marc Fosh

Ingredients (Serves 4)

• 2 tbsp butter
• 4 tbsp olive oil
• 2 large red onions
• 20 basil leaves, chopped
• 30g feta cheese, crumbled
• 20 black olives, stoned and chopped
• 4 tbsp parmesan, grated
• 500g orecchiette pasta
• Salt and pepper to season


Preparation time: 15 mins
Cooking time: 10 mins

Method

1. Cook pasta according to packet instructions. Use the Braun Multiquick 5’s hand blender compact kitchen machine with its slicing blades to slice the onions.

2. Heat the butter and olive oil in a large saucepan and add the sliced red onions. Cook over a low heat uncovered and stir with a wooden spoon until they start to soften.

3. Add the cooked orecchiette, chopped black olives, crumbled feta cheese and chopped basil leaves.

4. Mix well with a tablespoon, add the grated parmesan, season with salt and pepper and serve.

Carrot cake with lemon mascarpone topping by Marc Fosh

Ingredients (Serves 8)

Carrot cake ingredients
• 285g butter, softened
• 285g light brown soft sugar
• 4 large eggs, separated
• Juice and zest of 1 orange
• 175g self raising flour, sifted
• 1 teaspoon of baking powder
• 120g ground almonds
• 1 teaspoon ground cinnamon
• 250g young carrots, peeled and sliced finely

Lemon and mascarpone topping ingredients
• 115g mascarpone cheese
• 225g soft cream cheese
• 85g icing sugar, sifted
• Juice and zest of 1 lemon


Method

1. Heat oven to 180°C.

2. For the cake, slice the carrots in the Braun Multiquick 5 compact kitchen machine using the fine slicing blade. Set aside the carrots and rinse the accessory ready to be used again.

3. Cream together the butter and sugar in the compact kitchen machine until pale, then gradually add in the egg yolks, orange juice and zest.

4. Gently mix in the sifted flour, baking powder, ground almonds and cinnamon to this mixture, then fold in the carrots.

5. Use the Braun Multiquick 5 hand blender and its whisk accessory to whisk the egg whites in a mixing bowl until stiff, then fold them into the egg and flour mix. Pour into a mould and cook for about 50-55 minutes until golden and risen.

6. Allow mixture to cool in the mould for 10 minutes then turn out and leave to cool for at least 1 hour.

7. When your cake is cool, make the icing by mixing all the ingredients together, then spread over the top of the cake.

STRAWBERRY & VANILLA SEMIFREDDO

Ingredients serves 6-8

500g Fresh Strawberries, washed and hulled

3 eggs

2 egg yolks

220g sugar

1 vanlla pod (halved and scraped)

400ml cream

Puree the strawberries in a food processor and set it aside.

In a heatproof bowl over low simmering water (make sure the bottom of the bowl isn't touching the water), whisk the eggs, egg yolks, sugar and vanilla for 5 minutes until it's pale and thickened. Remove from heat and continue beating until it has cooled.

Whisk the cream until soft peaks and gently fold through the egg mixture.

Divide the cream mixture in half and combine with the pureed strawberries with one half. Layer the 2 mixtures into ramekins or glasses. Freeze overnight until firm. Garnish with fresh strawberries & serve.