Category: Deserts

This is a nice desert that can be knocked up in about 15mins, I prefer to leave it in the fridge to cool for a bit longer though. Although you could use any chocolate beer, the Batemans Mocha beer is the best I have tried. Gorgeous stuff!

Ingredients

12 to 15 sponge fingers
600ml double cream
500g Mascarpone cheese
2 bottles of Batemans mocha beer
dark chocolate and cocoa for dusting

Method

Place the sponge fingers in a deep sided tray/dish in a single layer and pour over 1/3 of a bottle of the Batemans mocha beer. Leave it for a minute or two, then carefully pour out any that hasn’t been soaked into the sponge fingers. Dust with the cocoa and grate some dark chocolate on.
Using a food mixer with the whisking blades attached, pour the double cream into the bowl and whisk until it starts to stiffen. Once this has happened, with the mixer still going, add the cheese a spoonful at a time until it is all added. Then add in rest of the Batemans Mocha beer and mix until it is thoroughly mixed.
Spoon 2/3 of the mixture over the sponge fingers and spread out until its fully covered.
Dust again with the cocoa and grated dark chocolate.
Now, either use a piping bag or a spoon to cover the top again. Just to create a nice pattern on the top.
Once done dust once again cocoa and grated chocolate.
Either server straight away or chill for a bit.

Oh, and the second bottle of beer? Once you have done and stuck it in the fridge, open the bottle, pour it into a glass, sit down and drink it 🙂

This is really nice, but very rich – Even I could only handle two or 3 servings in one go 😉

Ingredients

300ml double cream
500g soft cheese
3 tbs cocoa
30g sugar
100g dark chocolate
75g melted butter
14 digestive biscuits, crushed and bashed to bits

Method

Mix the butter with the digestive biscuits, and pour into the bottom of a greased 7″ cake tin. Press down until nice and flat and then stick it in the fridge for an hour or so until it sets.

Add the double cream, soft cheese, cocoa and sugar into a food mixer and whisk until stiff. Grate the dark chocolate into the mixture and whisk again lightly until thoroughly mixed.

Spoon the mixture into the cake tin and stick it in the fridge to chill.

Serve with whipped double cream, cocoa dusting and chocolate source.

Can’t beat proper home made ice cream, so much tastier than the shop bought stuff. Might not be healthy, but when it tastes good what do you care 🙂 You really need an ice cream maker to do this, you might be able to do it by sticking it in the freezer and then agitating it every half an hour or so, giving it a good mix, but it wont be as good.

Ingredients
300ml full fat milk
300ml double cream
120g caster sugar
2tsp vanilla extract (can use essence but it wont be as nice)
3 large egg yolks

Method
Firstly if your ice cream maker needs the tubfrozen, stick it in the freezer at least 8hrs before hand.

Mix 60g of the sugar with the double cream, milk and vanilla extract, stick it in a pan and bring it to a boil over a low to medium heat, stirring often.

As soon as the mixture starts to boil it will start to rise up the pan, take it straight off the heat and leave it to cool.Mix the egg yolks and the sugar and stick it in a food mixer. Mix on a high setting until the eggs and the sugar are fully mixed. You can tell when its ready as the colour will be much lighter and it will be a creamy consistency.

Once the cream mixture has cooled, add the egg mixture to the pan, stirring to make sure its fully mixed and stick it back on a low to medium heat, bring it back to a simmer stirring continuously.

Cook until the custard mixture has thickened.

Leave the mixture to cool, stirring often so that the custard doesnt form a skin. Once cool stick it in the fridge until it is nice and cold, usually between 1 and 2 hrs.

Get your ice cream maker ready, take the tub out of the freezer and set it all up.

Pour in the ice cream mixture and set it churning. Run it for about 10 to 15mins (or whatever your ice cream maker recommends)
Some ice cream makers dont fully freeze the ice cream, if this is the case stick it in a container and put it in the freezer for a bit.

Enjoy 🙂