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Riverside
Restaurant / Bed and Breakfast
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Irish Whiskey
Chocolate
and Wild Blackberry Cup
This original recipe was specially selected for inclusion
in the Bord Bia booklet 2000 of award winning recipes
Sauce
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Ingredients
8 oz Chocolate Genoise
8 oz wild Blackberries (Blackcurrants and
Bilberries may also be used)
1 tbsp blackberry jam
2 oz whipped cream
Chocolate Mousse
3 eggs
4 oz good Couverture
1 oz caster sugar
Syrup
1 tsp coffee (instant)
3oz sugar
2 tblsp Irish Whisky
3 fl oz water
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Method
- Soak the sponge with a syrup, Irish Whiskey
and coffee solution.
- Spread the sponge with the Blackberry jam,
dice and reserve.
- Melt the chocolate gently over a bain
marie.
- Whisk the egg whites with 1 oz of castor
sugar until light and fluffy with soft peaks.
(Not too stiff)
- Add 1 egg yolk to the chocolate mix to
thicken.
- Add 1/3 of the egg whites into chocolate to
soften it out.
- Add remainder of whites and quickly fold in
gently.
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Assembling the Dessert
- Dividing the mixture between 4 glasses, alternately
layer the chocolate mousse, soaked sponge and 6 oz of the
blackberries finishing with a layer of chocolate, until
all the mix is used up.
- Allow the mixture to set in the fridge.
- Reserve 4 of the blackberries for decoration.
- Make a coulis of the remaining 2 oz of blackberries
and syrup from soaking the sponge.
- When glasses are cold, pipe with whipped cream,
drizzle with some blackberry coulis and garnish with
whole blackberries and a mint leaf.
My mother picks lots of wild Blackberries for me every
year, so I use these to make this tasty dessert.
I also serve blackberry sauce with Black Pudding by
Kellys of Newport and this is definitely a marriage made in
heaven!
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