ClemenGold Chocolate Mousse

Winter is slowly loosening its grip on South Africa, but there are still some delightful citrus fruits in store and ClemenGold has to be one of our favourites. Combine it with dark chocolate and you’ve got the best winter dessert ever! This recipe was inspired by one from an old Avocado magazine.

ClemenGold Chocolate Mousse

Serves 8 - 10

You will need

30g butter

125ml freshly squeezed ClemenGold juice

5ml ClemenGold zest

15ml castor sugar

250g dark chocolate

4 extra large eggs, separated

30ml citrus flavoured liqueur (like Van Der Hum) – optional, you can use orange essence

250ml cream (not low fat)

How to make it

Melt the butter, sugar and chocolate over water, stirring until the sugar is melted – do not overheat!

As soon as everything is melted and well combined, remove the chocolate mixture from the heat.

Add the squeezed ClemenGold juice and zest. Stir until smooth

Whisk in the egg yolks and liqueur – cool down.

Whip the cream to thick and gently fold into the chocolate mixture.

Beat the egg whites to medium stiff peaks and gently fold in.

Refrigerate for at least 3 hours before serving – it can also be made a day ahead.

Tip:

Garnish the mousse with ClemeGold strips that has been boiled in sugar water and cooled down.

Quick Creamy Broccoli Soup with Feta and Fried Basil

We're obviously loving broccoli at the moment :) An easy 30 minute mid-week winter meal, perfect for meat-free Mondays.

Quick Creamy Broccoli Soup with Feta and Fried Basil

Serves 6 as a starter, 4 as a main

You will need

700 – 800g Broccoli

Fresh basil leaves (at least 6 per person)

Olive Oil

250ml fresh cream

250ml vegetable stock

Salt& black pepper

Feta

How to make it

Cut the broccoli into smaller florettes.

Steam for about 20 minutes (until just tender).

Meanwhile, shallow fry the basil leaves taking care as they sputter!

Remove the basil from the hot oil with a slotted spoon and drain on paper towels.

Combine the cooked broccoli, fresh cream and vegetable stock.

Using a liquidiser or stick blender, liquidise the it until the soup reaches the consistency you prefer (add more or less stock).

Season well with salt and black pepper.

Garnish with lots of crumbled feta and fried basil leaves.

Broccoli & Ricotta Bake

An easy yet impressive side to any main meal, or a tasty meat-free-Monday idea.

Broccoli & Ricotta Bake

Serves 6

You will need

1 Head Broccoli

1 tub Ricotta cheese

1 tsp fresh garlic, chopped

Smoked Salt

1 ½ - 2 cups Béchamel (white sauce)

1/ Tbls chilli flakes

Black pepper

1 cup mature cheddar, grated

How to make it

Cut the head of broccoli into bite-sized florettes.

Boil the broccoli for 2 - 3 minutes and rinse with cold water. Set aside.

Mix the Ricotta with the garlic and season well with smoked salt.

Prepare the white sauce and season well with smoked salt, black pepper and chilli flakes.

Gently combine the broccoli and Ricotta mix.

Divide the broccoli between 6 medium ramekins.

Top with scoops of the white sauce until the ramekin is full and top with grated cheddar.

Bake for 15 – 20 minutes until the mix starts to bubble and the cheese starts to turn golden.

Serve with fish cakes, chicken fillets, grilled beef or any main of your choice along with a fresh tomato and onion salad.