Spring has almost sprung!
What a difference 2 weeks makes, from minus10 degrees daytime temperatures, to today's glorious 25 degrees full sunshine.
Its been a very busy week at Chateau Perroterie, we open for business in 5 weeks time & I have made a start with my "spring cleaning". John my amazing DIY husband has been very busy fitting panelling & boxing pipes, & meter boxes. I love living in a large old property, but boy does it require a huge commitment keeping up with all the day to day running repairs. The property looks even more beautiful this year than last, it just keeps maturing & blossoming.
In amongst the work we still make time to enjoy ourselves. I had my neighbour down for lunch on Friday, I decided I would make a chocolate mousse, I read recently that because chocolate melts at body temperature, it has been one of the deciding factors in chocolates success, we love the moment that it melts in our mouth releasing its seductive flavours. Chocolate mousse can be a tricky thing to make, but if you follow a few little rules I think its very easy.
Start with a pan of simmering water, place a bowl over the pan ensuring the bowl doesn't touch the water, break 100g chocolate into cubes & allow it to slowly melt, stirring from time to time. Meanwhile whisk 4 egg whites till stiff, add 2 tbsp castor sugar, continue to whisk till stiff & glossy. In a small pan slowly bring 6tbsp of heavy cream to the boil then remove from the heat. remove the bowl of chocolate & pour hot cream on top with a dash of rum if you like, now don't touch the mixture for 15 seconds, then swiftly stir the chocolate & cream together achieving a smooth glossy consistency. Then add a spoonful to the egg whites with a gentle turning action then add all the rest of the chocolate mix, never add the egg whites to the chocolate. Then simply spoon the mixture into 3 large glasses or 4 medium size, depending on how greedy you are feeling. Pop in the fridge immediately leave to chill for at least 2 hours. Naughty but nice.
What a difference 2 weeks makes, from minus10 degrees daytime temperatures, to today's glorious 25 degrees full sunshine.
Its been a very busy week at Chateau Perroterie, we open for business in 5 weeks time & I have made a start with my "spring cleaning". John my amazing DIY husband has been very busy fitting panelling & boxing pipes, & meter boxes. I love living in a large old property, but boy does it require a huge commitment keeping up with all the day to day running repairs. The property looks even more beautiful this year than last, it just keeps maturing & blossoming.
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| Dwarf Hyacinth |
In amongst the work we still make time to enjoy ourselves. I had my neighbour down for lunch on Friday, I decided I would make a chocolate mousse, I read recently that because chocolate melts at body temperature, it has been one of the deciding factors in chocolates success, we love the moment that it melts in our mouth releasing its seductive flavours. Chocolate mousse can be a tricky thing to make, but if you follow a few little rules I think its very easy.
 |
| Chocolate Mousse |
Start with a pan of simmering water, place a bowl over the pan ensuring the bowl doesn't touch the water, break 100g chocolate into cubes & allow it to slowly melt, stirring from time to time. Meanwhile whisk 4 egg whites till stiff, add 2 tbsp castor sugar, continue to whisk till stiff & glossy. In a small pan slowly bring 6tbsp of heavy cream to the boil then remove from the heat. remove the bowl of chocolate & pour hot cream on top with a dash of rum if you like, now don't touch the mixture for 15 seconds, then swiftly stir the chocolate & cream together achieving a smooth glossy consistency. Then add a spoonful to the egg whites with a gentle turning action then add all the rest of the chocolate mix, never add the egg whites to the chocolate. Then simply spoon the mixture into 3 large glasses or 4 medium size, depending on how greedy you are feeling. Pop in the fridge immediately leave to chill for at least 2 hours. Naughty but nice.
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