Pear and Gianduja Mousse
Serves 4 Prep time 2 hours 20 minutes Ingredients For Gianduja Mousse 50ml milk 50ml cream ½ a gelatine sheet 25g gianduja Pinch of orange zest ½ an egg yolk 5g sugar Ingredients For Pear Bavarois 100ml milk 20g egg yolk 20g sugar 75g pear puree 4.5g gelatine 100ml fresh cream Ingredients For Milk Chocolate … <a href="https://served.mt/ear-and-gianduja-mousse-poached-pear-compote-raspberry-gel/">Continued</a>
Ricotta and Helwa Tat-Tork dip
Serves 6 Prep time 15 minutes Ingredients 200g Maltese ricotta 100g helwa tat-Tork 1 tbsp Caribbean rum 1 tbsp. icing sugar 1/2 orange zest 1 tbsp. chocolate chip 1 tbsp. chopped nuts Broken cannoli shells to serve with the dip Method Mix everything together except the cannoli shells. Set aside some helwa, chocolate and nuts … <a href="https://served.mt/ricotta-and-helwa-tat-tork-dip/">Continued</a>
Orange and Cardamom Creme Brule
Serves 6 Prep time 1hr 20 mins Ingredients 600ml cream zest of 1 orange 6 cardamom pods 5 egg yolks 75g sugar Caster sugar to caramelize Method Pre-heat the oven to 180 Celsius, break the cardamom pods and remove the seeds, put the seeds, cream and the orange zest into a pot, bring to a … <a href="https://served.mt/orange-and-cardamom-creme-brule/">Continued</a>
