{"id":752,"date":"2012-11-02T12:57:10","date_gmt":"2012-11-02T12:57:10","guid":{"rendered":"http:\/\/ginnyang.com\/?p=752"},"modified":"2012-12-13T16:33:09","modified_gmt":"2012-12-13T16:33:09","slug":"dairy-free-dark-chocolate-mousse-with-a-raspberry-limoncello-granita","status":"publish","type":"post","link":"https:\/\/ginnyang.com\/?p=752","title":{"rendered":"Dairy-Free Dark Chocolate Mousse with a Raspberry & Limoncello Granita"},"content":{"rendered":"

My final dish from my dinner party.<\/a>\u00a0 It was a nice, relaxing way to finish the meal as it can all be made well in advance, all that is required is to get the granita out of the freezer a few minutes before serving.<\/p>\n

My first challenge was to make a dairy free mousse.\u00a0 I’ve made a mousse without any cream before and it turned out fine, although it was very rich.\u00a0 This time, I managed to get my hands on some coconut cream (not the same as coconut milk).\u00a0 A small can of coconut cream was all I needed and it didn’t really affect the mousse’s final flavour… nothing more than a hint of coconut, but it made all the difference, producing a nice creamy mousse to which most are accustomed.<\/p>\n

A plain chocolate mousse seemed a little basic and after the full flavoured pepperoni sauce I wanted something a little more refreshing.\u00a0 I hadn’t really experienced much in the way of granitas, plenty of sobert but granita seems less popular.\u00a0 I’m not really sure why we rarely see granita because it’s such a great thing to have, it’s like a slushie for grown ups!<\/p>\n

I came across a raspberry and limoncello granita<\/a> recipe on chef Marcus Samuelsson’s website and I felt that it would go perfectly with a chocolate mousse.\u00a0 I made only a few minor changes to his recipe, adding more limoncello and reducing the lemon juice to give it a slightly sweeter and less pronounced lemon flavour so we get more of a raspberry and chocolate combination but it’s still a refreshing granita.<\/p>\n

This ends my dinner party mini-series, hopefully you’ve found the recipes as much fun as I have.\u00a0 Or maybe they have inspired you to do something different with your food?<\/p>\n

\"\"<\/a><\/p>\n

Ingredients – Chocolate Mousse:<\/strong><\/p>\n

220g Dark Chocolate (85% Cocoa Solids)<\/p>\n

5 Large free range Eggs<\/p>\n

100g Caster Sugar<\/p>\n

150ml Coconut Cream<\/p>\n

Sea Salt<\/p>\n

 <\/p>\n

Raspberry & Limoncello Granita:<\/strong><\/p>\n

600ml Water<\/p>\n

175g Raspberries<\/p>\n

100g White granulated sugar<\/p>\n

50ml Lemon juice<\/p>\n

5 Tbsp Limoncello<\/p>\n

 <\/p>\n

Method – For the Mousse:<\/strong><\/p>\n

1.\u00a0 First, heat a small saucepan with water and bring it to the boil.<\/p>\n

2.\u00a0 Break the Dark Chocolate into equal chunks and place in a glass bowl with a pinch of sea salt and suspend over the boiling water \u2013 ensuring that it does not touch the water.\u00a0 Allow the chocolate to melt, stirring occasionally.<\/p>\n

3.\u00a0 Separate the egg yolks and whites into two bowls.<\/p>\n

4.\u00a0 Lightly beat the egg yolks with the Caster Sugar, until it has combined.<\/p>\n

5.\u00a0 Beat the egg whites and a pinch of sea salt until the soft peak stage.<\/p>\n

6.\u00a0 Allow the chocolate to cool for a minute or two, meanwhile whip up the coconut cream then add to the chocolate.<\/p>\n

7.\u00a0 Stir in the egg yolks to this mixture.<\/p>\n

8.\u00a0 Add the chocolate mixture into the egg whites and fold<\/strong> until it has completely mixed.<\/p>\n

9.\u00a0 Divide the mixture into 4 ramekins and allow to set in the fridge for at least two hours.<\/p>\n

 <\/p>\n

For the Granita:<\/strong><\/p>\n

1.\u00a0 Set a small pan over a medium heat, add in 200ml water with all the sugar and stir to make a syrup.<\/p>\n

2.\u00a0 Using a bread pan combine the lemon juice, limoncello, the rest of the water and the syrup.<\/p>\n

3.\u00a0 Now add the raspberries to the bread pan, then crush and mix with a fork.<\/p>\n

4.\u00a0 Finally, place in the freezer for 30mins or until the mix starts to ice over and then stir with a fork.\u00a0 Repeat every 30mins for about 2 hours and then allow it to set until you are ready to serve.<\/p>\n

 <\/p>\n

Combined:<\/strong><\/p>\n

1.\u00a0 Take the Granita out of the freezer about 20-30mins before you want to serve or earlier if you leave it in the fridge.<\/p>\n

2.\u00a0 Take the mousse out of the fridge and then top with the slushie granita and serve.<\/p>\n

 <\/p>\n

Tips:<\/strong><\/p>\n

A granita should be slightly slushie, not frozen solid.\u00a0 You can serve it straight from the freezer but you will need to break it up a bit if you do so.<\/p>\n

Try other fruits or a straight lemon granita with a white chocolate mousse for something different!<\/p>\n","protected":false},"excerpt":{"rendered":"

My final dish from my dinner party.\u00a0 It was a nice, relaxing way to finish the meal as it can all be made well in advance, all that is required is to get the granita out of the freezer a few minutes before serving. My first challenge was to make a dairy free mousse.\u00a0 I’ve made a mousse without any cream before and it turned out fine, although it was very rich.\u00a0 This time, I[…]<\/a><\/p>\n","protected":false},"author":1,"featured_media":600,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[23,34,33,5,19],"tags":[35,57,56,55,45],"class_list":["post-752","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dessert","category-gluten","category-lactose","category-recipes","category-west","tag-chocolate","tag-granita","tag-mousse","tag-raspberry","tag-sweet"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/ginnyang.com\/wp-content\/uploads\/2012\/07\/IMAG0378.jpg","jetpack_shortlink":"https:\/\/wp.me\/p1PTCG-c8","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts\/752","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=752"}],"version-history":[{"count":10,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts\/752\/revisions"}],"predecessor-version":[{"id":781,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts\/752\/revisions\/781"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/media\/600"}],"wp:attachment":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=752"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=752"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=752"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}