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YALLA CHOCOLATE MOUSSE WITH

HOMEMADE HONEYCOMB

1 x 350g Yalla Chocolate Mousse

5 tbsp granulated sugar

2 tbsp golden syrup

1 tsp bicarbonate of soda

Heat the sugar & golden syrup gently

in a heavy saucepan until the sugar

melts.

Boil the mixture until it turns a

deep, golden caramel.

Whisk in the bicarbonate of soda

(this will make it foam up), then

quickly pour it onto an oiled baking

sheet, set on a chopping board, & cool.

Break the honeycomb into small

chunks & fold most of it into the

mousse.

Pour into glass tumblers or teacups

& leave to set in the fridge for 2-4

hours.

Sprinkle the leftover honeycomb over

the top.

 elsie’s   fancy   foods M: 0405037848 E: elsie@elsiesfancyfoods.com.au

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RASPBERRY & TURKISHDELIGHT SEMIFREDDO

100g Pariya Rose Raahat,

chopped

Pariya Rose Pashmak, toserve

3/4 cup thickened cream

2 eggs

1/3 cup caster sugar

2 tsp rosewater

1/4 cup pistachios, thinlysliced

1/4 cup toasted sliveredalmonds

1 cup fresh raspberries

Raahat = turkish delightPashmak = persian fairyfloss

Line 8 x 30cm bar pan withplastic wrap, allowing sides tooverhang.

Whisk cream in a bowl untilsoft peaks form.

Whisk eggs + sugar in aheatproof bowl until pale &fluffy. Place bowl over asaucepan of simmering water &whisk for 5 minutes or untilthick & pale. Remove from heat& whisk until cool.

Add one-third cream to eggmixture & gently fold. Fold in

cream + rosewater until justcombined . Add pistachios ,almonds, raahat + raspberries& gently fold.

Pour into pan. Cover withplastic wrap & freeze for 6hours or until firm.

Turn out & leave for 5 mins tosoften. Garnish with pashmak.

A MATCH MADE IN HEAVEN

Layer Yalla Chocolate

Mousse with whipped cream,

f r e s h s t r a w b e r r i e s &

Chocolate Pashmak (Persian

fairy floss) for an easy,

delic ious and s tylish

dinner party dessert that

will impress your guests.

Each week we will have newrecipes to help you get themost out of our fancy foods.

W e l o v e h e a r i n g a b o u tcreativity in the kitchen, sovisit our Facebook page, postyour recipes & share them withour community.

Facebook.com/elsiesfancyfoods

Happy cooking!

 elsie’s   fancy   foods 

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SPICED PORK CHOPS WITH YALLA BEETROOT RELISH

Yalla Beetroot Relish

500 gm kipfler potatoes, scrubbed, thickly sliced diagonally

1 tbsp olive oil

2 tbsp brown sugar

1 tsp mixed spice

4 (about 250gm each) pork loin chops

25 gm butter

½ cup (loosely packed) dill sprigs

Cook potatoes in boiling salted water until tender (about 10

minutes), drain, return to pan & keep warm.

Combine oil, sugar & mixed spice in a bowl. Rub spice mixture over

chops & season to taste.

Heat a frying pan over medium-high heat, add pork & cook until

caramelised (5 minutes), then turn & cook until cooked through (3

minutes).

Add butter & dill to potatoes & season to taste.

Serve with beetroot relish, potatoes & green salad.

6. RHUBARB TRIFLE. Layer lady finger

biscuits with custard + compote in a

glass bowl with whipped cream.

7. ETON MESS. In a tall glass, layer

shattered meringues, whipped cream &

compote.

8. RHUBARB SHORTCAKE. Replace strawberries

with compote in your favourite shortcake

recipe.

9. OVER ICECREAM. Dessert in 60 seconds!

10.WITH YOGHURT. Layer Yalla Vanilla

Yoghurt + compote and top with Byron Bay

Muesli for a special breakfast.

*compote is just a fancy name for stewed

fruit.

10 WAYS TO ENJOY YALLA RHUBARB +GINGER COMPOTE

1. OVER PAVLOVA. Top your pavlova with freshly

whipped cream & 1 1/2 cups compote.

2. RHUBARB FOOL. Chill compote thoroughly, whip

cream until stiff & sweeten slightly with

honey. Fold through compote & serve in a

tall glass.

3. PORRIDGE. Start your day decadently with hot

porridge topped with compote & drown it all

with fresh cream.

4. OVER CAKE. Heavy cakes like pound cake are a

perfect match for compote.

5. RHUBARB BELLINI. Puree compote until smooth.

Spoon into champagne flute & top with

prosecco.

‘There is no love more sincere than

the love of food.’

 - GEORGE BERNARD SHAW