Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Raspberry Mousse June 27, 2016

Raspberry Mousse

 

This lovely sweet raspberry mousse is light and full of a tangy berry flavour. Made with fresh raspberries, this tasty mousse serves 6-8 people and is perfect for parties. It takes 15 mins to make and a little time to set – and is well worth the wait. Top with fresh whipping cream and handfuls of berries for an even naughtier treat.

 

Ingredients

 

135g raspberry flavour jelly

600g frozen raspberries

2 Tbsp icing sugar

170g evaporated milk

 

Method

Dissolve the jelly in 300ml boiling water. Pour the hot mixture over the raspberries and whizz in a blender until well mixed and the fruit is squashed. Tip into a sieve and push the mixture through to get rid of the pips. Stir in the sugar.

Whisk the evaporated milk in another bowl to a thick foam and then mix well into the setting raspberry jelly. Pour the raspberry mousse into a serving bowl and leave to set. Top with more raspberries for serving.

 

 

 

 

Apple Skillet Cake December 4, 2011

Filed under: Apple,Cake,Cinnamon,Eggs,Evaporated Milk,Sugar — dogsmum @ 9:06 pm

 

Visually this cake isn’t very appealing but it makes up for it in taste. It’s full of  flavour and very moist.

Nice hot as a dessert with custard, ice-cream or cream or eaten cold.

 

Ingredients

1/3 cup margarine

1 tsp cinnamon

1 cup self raising flour

1/3 cup evaporated milk

2/3 cup sugar

5-6 apples, peeled and sliced

3 Tbsp additional melted margarine

1/3 cup sugar

1/4 tsp cinnamon

1 egg, well beaten

1/3 cup water

 

Method

Melt butter in a skillet (frying pan).

Stir in 2/3 cup sugar and 1 tsp cinnamon.

Top with apple slices, cover and keep on a medium heat for ten minutes.

In a separate bowl, stir together flour, 1/3 cup sugar and 3/4 tsp cinnamon.

Combine 3 Tbsp melted margarine, egg, milk and water in a separate bowl.

Add to flour mixture and mix until just moistened.

Spoon over hot apples.

Cover and cook on stove top for twenty minutes on a low heat or until firm to touch.

Turn out onto plate.

 

 
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