Chocolate mousse, strawberry trifle and lemon meringue - all in one recipe! Each one would make a fantastic standalone dessert.
You will need 12 x 6.5cm/2½in diameter by 5cm/2in depth cooking rings and a kitchen blow torch.
Start by tightly wrapping one end of each of your 12 moulds with cling film to seal.
For the chocolate mousse, bring a pan of water to the boil and place a glass bowl over. Melt the chocolate and butter in the bowl, stirring constantly. Once the chocolate has melted, bring the chocolate to above 70C/158F and add the egg yolk. Stir the egg yolk to combine and remove from the heat.
In a separate bowl, whip the egg white to a stiff peak. Then carefully fold the egg white into the chocolate mixture. Pour the mix into four of the moulds and transfer to the fridge, for 24 hours to set.
For the grue tuille, mix the sugar and pectin together. Bring milk, butter and glucose to the boil. Add the sugar mix to the liquid and boil gently for two minutes. Remove the pan from the heat and add the grue de cacao, then leave to cool on a silicon mat, or sheet of silicon paper. Once cooled, roll the mixture into small balls, and lay onto a baking tray lined with silicon paper. Bake at 160C/325F/Gas 3 for 10 mins. Remove the grue tuilles from the oven and set aside until needed.
For the salted peanut brittle, preheat the oven to 180C/350F/Gas 4. Spread the peanuts out onto an oven tray and roast in the oven for 6-7 minutes, or until golden-brown. Remove the peanuts from the oven and season with salt. Allow to cool.
Place the sugar into a heavy based saucepan and over a low heat, and heat until a caramel forms, pour in the peanuts and stir through.
Carefully pour the peanuts onto a non-stick tray, spread out and allow to cool until solid. Break off pieces and reserve.
For the strawberry trifle, preheat the oven to 140C/275F/Gas 1. Make the genoise sponge by whisking the eggs and sugar together, then fold in the plain flour.
Line a tray with parchment paper and pour the genoise sponge mix onto it, it will level out naturally. Bake in the oven for 10-12minutes. Remove the sponge from the oven and leave to cool. Once cool, cut the sponge into a small squares.
For the jelly, make the strawberry juice. Place the strawberries and sugar in a mixing bowl and cover with cling film. Heat a pan of water to a simmer, place the bowl over the pan and leave to cook for about an hour.
Pass the strawberries through a sieve, reserving the juice. Measure out 300ml of the juice, squeeze out excess water from the soaked gelatine, add the gelatine to the strawberry juice and stir through to dissolve.
Place a small handful of the diced sponge into the bottom of four of the prepared moulds. Then add a small handful of strawberries and pour over the jelly mixture leaving about 1cm/½in for the custard. Transfer the trifles to the fridge, to set for 45-60 minutes.
To make the custard, bring the milk, custard powder, vanilla pod and sugar to the boil and cook for two minutes. Pass through a fine sieve and pour on top of the set jelly to fill the moulds.
For the cream top, whip the cream then fold through the vanilla essence and icing sugar.
For the lemon meringue, first make the curd. Preheat the oven to 120C/250F/Gas ½, pass the eggs through a fine sieve then place all the ingredients into a mixing bowl and mix together, pour into four of the prepared moulds. Bake into the oven for 13 minutes.
To make the shortbread, preheat the oven to 150C/300F/Gas 2. Place all the shortbread ingredients into a bowl and combine into a dough. Roll the dough out onto a flourless work surface to a thickness of 5mm/¼in. Line a baking tray with parchment paper, and place the shortbread onto the tray. Bake in the oven for 30 minutes. Remove from the oven and before the shortbread cools, cut out 6.5cm/2½in diameter discs with one of the cooking rings. Set aside to cool.
To make the Italian meringue, whip up egg whites to just before they reach the soft peaks stage.
Place 65ml/2½fl oz water, the glucose and caster sugar into a heavy based pan and place over a medium heat. Bring the temperature up to 115C/240F (use a kitchen thermometer to measure this) then pour onto the part-whipped egg whites. Whisk the mixture until cool. Place the meringue in a piping bag with a small nozzle, place in a jug to keep upright and set aside until needed.
To serve, place a grue tuille in the centre of a serving plate. Carefully slide a mousse out of the ring and place in on top. Repeat for the other serving plates. Top the mousse with pieces of peanut brittle. Place the strawberry jelly to the left of the plate, and finish with a quenelle of the vanilla cream. Place a shortbread disc on the opposite side of the plate and top with the curd. Finish by piping the meringue on top of the curd and toasting it lightly with a blow torch.
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