The 2nd best thing to have in your martini glass.

For when the liquor cabinet is empty which is hardly ever... obviously... Moving on- don't leave those ever so sophisticated cocktail glasses looking glum on the shelf, here I offer a new use to tantalise you're sweeter side. 

Delicate White Chocolate mousse, raspberry coulis & White choc chip Shortbread

And yes you can eat this many and still
feel sexy at the end so don't fret.

First start with your raspberry coulis, you'll need a good handlful of raspberries around 250g place them in a saute pan with 1 tablespoon of icing sugar and cook over a low heat not letting it catch. 

Then start making your mousse first melt 170g of good quality white chocolate. Then whisk 7 egg whites with a teaspoon of lemon juice till soft peaks. Fold in 40g of caster sugar followed by the melted chocolate till thoroughly combined. Add your coulis to the glass then carefully add the mousse scraping off any excess, place in the fridge to set.

For the shortbread measure out 125g of butter, 55g sugar & 180g of plain flour. Cream the butter and sugar together till fluffy then combine with the flour and a good handful of white choc chips till you have a paste. Cover & place in the fridge for atleast 15 minutes the longer you leave it the better quality end product. Roll out, cut out and then in to the oven they go at 145 degrees for 14 minutes till they're just about to colour. 

Transfer to a cooling rack, then you're all done so bring everything together get as fancy as you like from edible gold to simpler touches like fresh berries- whatever makes it your own go wild! 

Cake By The Lake,

I have recently moved to the beautiful Lake District starting out as a Commis Chef. I have mainly worked with pastry and all things sweet! So I thought I'd share a few of my favourites for those last minute inspirations.

Here are a few of my successful dishes that you can easily re-create in you're own home.

Meringue kisses with Autumn berries,
orange reduction, honey & toasted oats

Caramelised puff pastry finger with jam,
strawberries, icing sugar and lemon balm

Pavlova with mango strands,
 orange sauce and raspberry purree

Raspberry Jelly with summer Berries

Dark & White Chocolate mousse with honey
tuille, pistachio praline and honeycomb crumb

Pine berries with fresh strawberries
and sabayon

Chunky banoffee pies with caramel
sauce and chantilly cream

Mille Fuille with citrus cream
and fresh berries