St. Patrick’s Day is just days away, so why not follow up your corned beef dinner with a sweet dessert! Chad Flasinski, from Taylor’s Tavern in Greenfield, showed us how to make a delicious Irish themed mousse and fried Irish soda bread desserts.
Mint “Green” Chocolate Mousse
9 ounces white chocolate, broken into small pieces
1 cup heavy cream
1 egg white
1/4 teaspoon peppermint extract
6 fresh mint leaves, optional
Put the pieces of white chocolate in a bowl, and sit this bowl over a pan over simmering water until it melts, stirring gently with a spatula every now and then. When it’s melted, stand the bowl on a cold surface to cool down a little.
In another bowl, and using an electric handheld whisk for ease, whip the cream, egg white and extract together. You want soft peaking rather than a stiff mixture.
Put a big dollop of cream onto the slightly cooled chocolate and mix, and then gently fold the chocolate mixture into the cream.
Divide mixture between 6 small but perfectly formed glasses with a capacity of 60ml/ 1/4-cup each.
Chill in the fridge or give them a fast icy zap but sitting them in the deep freeze for 10 or 15 minutes. Decorate top with a mint leaf before serving.
Fried Soda Bread
10-12 1.5inch Squares of soda bread
1/2 cup milk
2-3 cups crushed corn flakes
1 cup flour
1/4 cup confection sugar
Sift flour and confectionery sugar together. Set aside. Whisk milk, eggs and sugar together. Put the corn flakes in a mixing bowl. Line the flour, egg dish and corn flakes up IN THAT ORDER. Add soda bread gently to each, starting with the flour. Once coated move to the egg dish, dip quickly and immediately cover in corn flakes. One completed drop a few at a time into your hot oil. Pull out and place into a plate with a paper towel to absorb the oil. Garnish and serve warm!