A Skinny Fairtrade Latte in the Food Court of Life

A great evening of food, laughter, friendship and conversation was shared by a good number of folk (I didn't count but I suspect nearer 40 than 30 in the end) at last night's progressive meal.  With five hosts (I think) offering sumptuous starters and mains, we then moved on to the Gathering Place for desserts, coffee/tea and chocolates.

It was above all a really happy evening.  Some of those who came along are really quite lonely or troubled people (I hope they will forgive me for saying so) and it was good to see them tucking into their food and laughing and chatting.  Others are amazing cooks who could have given the five thousand a real banquet, never mind fish sandwiches.  Still more have an eye for detail, making sure the place looked lovely as we arrived.  Some put furniture out, some put it away, some washed up (with the dishwasher, panic not!) and some were just the most wonderful guests.

We can get ourselves rather into theological knots in Advent - should we feast or should we fast?  I suspect the answer is, a bit of both.  Jesus, as I recall, got into trouble for feasting when others thoguht he should fast; he also assumed that people would fast (check out Matthew and his revisit of the Law) with good attitudes and cheerful demeanours.  Sometimes it is about the 'how' and 'why' not the precise form of the 'what'.  So it was yesterday.  I have a feeling that Jesus would have approved of last night's repast.

So, after making the mousse there are two egg yolks needing to be used up... here's a great way!

You will need

500g full fat cream cheese (the sort that prompts brotherly/sisterly love is fine)

20 or so digestive biscuits (about one standard packet of the sort made in Ashby de la Zouch)

150g unsalted butter

Around 300g or two punnets of fresh raspberries

2 dessert spoons of sugar

2 egg yolks

1/4 pint double cream (could be left after you make the mousse...)

1 tablespoon agar flakes dissolved in a cup of water (or one sachet of gelatine made up according to instructions)

 

2x 7" Victoria sandwich tin lined with foil

 

Smash the biscuits to bits inside a food bag.  Melt the butter in a saucepan over a low heat and then stir in the biscuit crumbs.  Divide the mix between the two tins, press down firmly and then place in the fridge for about half an hour

Mix together in a large bowl the cream cheese and sugar, then add about 3/4 of the rapsberries and mix really well.  The raspberries fall part and the mix takes on an attractive pink hue.  Add the egg yolks and again mix thoroughly.

Whip the cream until it 'holds it shape' and stir in the agar/gelatine and mix well.  Add the cream mixture to the cheese mixture and beat thoroughly.  Divide the topping between the two tins (you may find the filling stands proud of the tins but is think enough to stay put).  Chill for at least four hours and preferably overnight before serving.  Just before serving top with the remaining raspberries.

Serves 10-12.  I forgot to work out the calories but by now, who's worried?  You get part of a 'five a day' in each serving and it's a great source of calcium, so it must be good for you.

... sounds so much nicer than 'death by chocolate' and has an element of hope somehow...

Catriona's Mainly Fairtrade Triple Chocolate Mousse

White layer:

2 x 100g bar of good quality white chocolate (I am not aware of a fairtrade supplier, so please advise if you know of one...)

1/4 pint of double cream (not the extra thick stuff)

Half a tablespoon of agar flakes made up with ~ half a cup of water (or half a sachet of gelatine made up as per instructions)

Milk Layer:

2 x 100g bar of Fairtrade Divine milk chocolate orange

1/4 pint double cream (as above, even though you have to whip it)

Half a tablespoon of agar flakes made up with ~ half a cup of water (or half a sachet of gelatine made up as per instructions)

Dark Layer:

2 x 100g bar of Fairtrade Maya Gold dark chocolate

1/4 pint double cream (yet again)

2 egg whites

Half a tablespoon of agar flakes made up with ~ half a cup of water (or half a sachet of gelatine made up as per instructions)

 

A two pound loaf tin, lightly oiled and with the base lined using greaseproof paper.

 

How to make it...

First the white layer...

Melt the white chocolate in a bowl over gentle simmering water.  Stir a lot as white chocolate can burn quite easily.

Add the agar mix to the cream and stir into the chocolate mixing thoroughly.

Pour into the loaf time and place in the fridge to set.

Make a nice of cup of Fairtrade tea or coffee and enjoy while reading the paper for a minimum of one hour.

Now the milk layer...

Melt the Divine chocolate ina bowl over simmering water.

Whip up the cream until it is 'holds its shape' (whatever shape that may be)

Add the agar mix to the cream and mix well - when you see the result you may wonder why you had to whip it first, but it does work, honest!

Fold this mixture into the chocolate, ensuring it is well mixed

Pour into the loaf tin (which should be about 2/3 full) and place in the fridge to set.

Make another delicious Fairtrade drink, phone a friend, take a bath or simply chill out for at least another hour

Lastly the dark layer...

Melt the Maya Gold chocolate (OK, you know how by now!) and allow to cool slightly

Whip the egg white until the are stiff, then fold into the chocolate.

Whip up the cream until it 'holds it shape' and mix in the agar mix as before.

Fold the cream mixture into the chocolate mixture and give a good stir

Pour the mixture into the loaf tin - it will just about fit and the surface tension and convex meniscus (woo!) help here.  Place in the fridge to set.

Now, you have an hour to get your glad rags on if you want to eat it today or you can simply enjoy a restful night of sleep knowing all is ready for tomorrow.

Carefully turn out onto a serving dish (you may need to warm the tin a little to help ease it out and/or use a hot palette knife) and enjoy.

 

This is seriously rich and at around 550kCal per slice (based on ten sharing) could guarantee you early access to eternity, though you'd go with a smile on your face.  It is very expensive to make (which  is why I make it about once in five years) but also very, very delicious.  I reckon it is worth every penny, and given the ingredients can be enjoyed with a conscience as clean as that of a clergy-woman!!

PS Since the cream comes in 1 pint containers you can always pour the leftovers over the mousse... quelle hardship!