Category: Christmas cooking

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Christmas cooking recipe

Raspberry, choc mousse and ginger nut verrine

Raspberry, choc mousse and ginger nut verrine

Picture of a trifle with a chocolate mousse and fresh raspberries on top, you can find the recipe on the blog of cookery school Gourmandises Academie, Cambridge

Ingredients:

  • 250 g of fresh raspberries
  • 2 tablespoons of icing sugar
  • 20 g of dark chocolate
  • 100 ml of double cream
  • 6 ginger nut biscuits
  • This quantity will make roughly two to three verrines
  • You will need cocktail glasses or wine glasses work too

Method:

In a bowl crush six raspberries. Place six ginger nut biscuits in a freezer bag and bash them to a crumble with a rolling pin. Add two tablespoons of that crumble to the raspberry mix. Melt your chocolate in the microwave or over a bain marie. Add the icing sugar to the double cream and mix, then fold in the melted chocolate and whisk to a soft mousse consistency. Time to assemble your verrines. Start by adding two tablespoons of ginger nut crumble to the bottom of your glasses, then add your raspberry mix, and then the mousse. Decorate with fresh raspberries. 

Bon appétit!

Corinne

Check out my other recipes here 

Can you make a savoury verrine?

Yes you can. They are very popular as a starter in France especially during the festive season. Layers of cheesy biscuits with a salmon mousse topped with lime zest is a really tasty savoury version for example.

You can find out more about my cookery journey here 

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Christmas cooking

Duck and pheasant terrine

Duck and pheasant terrine

Picture of a terrine dish dish with an orange lid by the side of it. The terinne has been decorated with bay leaves on top. You can find the recipe at Gourmandises Academy, Cambridge

Ingredients:

Two deboned duck legs 

Two pheasant breasts

3 chicken livers

5 slices of belly pork (without the bone and the skin)

Freshly ground pepper and salt 

4 bay leaves

Three table spoon of plum rum ( you can use whisky or port too)

Plenty of fresh thyme

One egg

Pre-heat your oven at 170º C

You will need a terrine dish for this (mine is roughly 20 cm X 17 cm and 9 cm deep)

Method:

You will need to mince your belly pork and livers first, if you don’t have a mincer you can use a knife instead (a really sharp one) that will allow you to mince manually.  The duck and the pheasant will need to be chopped with their skin (the fat coming from the skin is really important here) into small pieces, we don’t want them to be totally minced like the pork. 

Then mix everything together in a large bowl, rum, egg, thyme included. Season with salt and pepper. For that amount start with half a tsp of salt.

To see whether you have enough salt, cook a little bit of the mixture and taste it, if you need to add more salt do so. 

Pop your mixed ingredients in your terrine, place the bay leaves on top, lid on and let your terrine cook in a 170°C oven for a good 1H30. Once cooked, leave the terrine to cool and pop it in the fridge. It’s best to eat your terrine the day after you made it, to allow the flavours to develop. 

 

Bon appétit!

Corinne

How do you eat duck terrine?

Slice your terrine into small chunks. In France we tend to serve it with cornichons (gherkins) and bread. But it also works well with a good chutney or a piccalilli. It’s the perfect dish to serve during the festive season, especially at a party with a buffet.

You can find out more about my cookery journey here 

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