Chocolate Pavlova, Chocolate Mousse And Chocolate Mint Ice Cream by Zarnak Sidhwa

Ingredients For Chocolate Pavlova:

• Egg whites 6
• Cream of tartar  1/4 tsp
• Caster sugar  1-1/4 cup
• White vinegar  1 tsp
• Corn flour  1 tsp
• Cocoa powder  3 tbsp
• Chocolate  2 oz

For Topping:

• Cream  1 cup
  
• Caster sugar  1 tbsp
  
• Fresh fruit  to decorate

Method:

1. Preheat oven to 130 degree C.
   
2. Line a baking sheet with parchment paper and draw an 8 inch circle on it.
3. Beat the egg whites until foamy.
4. Add the cream of tartar and continue to beat until they hold soft peaks.
5. Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds stiff peaks.
6. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger.
7. The meringue should feel smooth, not gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers.)
8. Using a large rubber spatula, fold in the vinegar and vanilla essence.
9. In a small strainer, sift the cocoa powder and corn flour over the top of the meringue and, with the rubber spatula, fold in.
10. Lastly fold in the chopped chocolate.
11. Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges.
12. Bake for about 1 1/4 - 1 1/2 hours or until the outside is dry.
13. (the outside of the maringues will feel firm to the touch, if gently pressed.
14. There will be cracks and you will see that inside is soft and moist.)
15. Turn the oven off, leave the door slightly ajar, and let the maringue cool completely in the oven.
16. The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days.
17. Just before serving gently place the meringue on a serving plate.
18. Whip the cream soft peaks form.
19. Sweeten with the sugar and then mound the softly whipped cream into the center of the meringue.
20. Arrange the fruit on top of the meringue.
21. Serve immediately as this dessert does not hold and once you add the cream and fruit the maringue will start to break down.
    

Ingredients For Chocolate Mousse:

• Chocolate Unsalted butter 4 1/2 oz
• Unsalted butter 1 oz
  
• Very strong coffee 2 tbsp
  
• Cold thick cream 1 cup
  
• Eggs separated  3
  
• Sugar  1 tbsp
  
• Whipped cream  to decorate

Method:

1. Combine the chocolate, butter and coffee in a bowl over a double boiler over hot, but not simmering water, stirring frequently until smooth.
2. Remove from the heat and let cool until the chocolate has cooled slightly, whip the egg whites until they are foamy, sprinkle in the sugar and beat until soft peaks form.
3. Stir in the yolks in the chocolate.
4. Gently stir in  about one third of the whipped cream.
5. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.
6. Spoon or pipe the mousse into serving bowl or individual dishes.
7. You may decorate with any fruit and whipped cream.
8. Refrigerate few hours before serving.

Ingredients For Chocolate Mint Ice Cream:

• Milk 2 cup
  
• Cream  2 cup
  
• Sugar  1 cup
  
• Salt  1/2 tsp
  
• Peppermint essence  1 tsp
  
• Green food color  3 drops
  
• Chocolate chips  1 cup

Method:

1. In a large bowl, stir together the milk, cream, sugar, salt peppermint essence until the sugar has dissolved.
2. Color with the green food coloring.
3. Pour the mixture into an air tight box and freeze for few hours.
4. Then stir in the chocolate chips and freeze overnight.