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Cèic Cobhar-uachdrach Teòclaid
300g Teòclaid dhorcha (co-dhiù 60% còco)
50g siùcair castoir
150g ìm neo-shaillte
5 buidheagain mòra
Craiteachan salainn
Rùsg oraindsear air a sgrìobadh
Dust-òir

Cuir bobhla air muin pana uisge teth neo uisge goileach. Anns a’ bhobhla, measgaich an teòclaid, siùcair castoir agus an t-ìm gus a bheil iad uile air leaghadh.

Beag air bheag, measgaich na buidheagain a-steach gus a bheil e mìn.

Cuir craiteachan salainn agus rùsg oraindsear na mheasg.

Cuir e ann an tiona-fuine air a ghrìseadh, agus bruich aig 180C airson 30 - 40 mionaidean.

Uachdar Albannach
300ml uachdar tiugh
Steallag sùgh-faoineige
4 buidheagain
85g siùcair castoir
2-3 spàinean-bùird uisge-beatha
Rùsg oraindsear

Airson Uachdar Albannach ullachadh, teasaich an t-uachdar ann am pana trom gus a bheil e a’ goil gu socair.

Aig a’ cheart àm, buail an t-sìucair agus na buidheagain le chèile gus am fàs iad bàn, aotrom.

Dòirt an t-uachdar teth dhan na h-uighean agus measgaich gu math. Cuir an t-sùgh-faoineige na luib. Till e gu pana trom, glan agus teasaich gu slaodach, ga mheasgachadh fad na tìde gus a bheil e cho tiugh 's gu bheil e a’ còmhdach cùl na spàine. Thoir an aire nach goil e, neo binndichidh e. Measgaich an t-uisge-beatha na lùib.

Chocolate Mousse Cake
300g (dark chocolate (min. 60% cocoa solids)
50g caster sugar
150g unsalted butter
5 large eggs yolks
Pinch of salt
Grated zest of one orange.
Gold dust

Rest a bowl over a pan of hot or boiling water. In the bowl, mix the chocolate, caster sugar, butter until all the ingredients have melted.

Slowly add the egg yolks and mix to a smooth consistency.

Add a pinch of salt and grated orange zest.

Bake in a greased baking tin for 30 – 40 minutes at 180 degrees.

Whisky Custard
300 ml Double Cream
Dash of vanilla essence
4 egg yolks
85g caster sugar
2 – 3 tbsp whisky
Zest of 1 Orange

To make the whisky custard heat the cream in a heavy-based saucepan and bring it up to a slow boil.

Meanwhile in a bowl beat the sugar and egg yolks together until pale.

Pour the hot milk mixture into the eggs and combine well. Add the vanilla essence. Return the mixture to a clean heavy-based saucepan and slowly bring up to a simmer, stirring constantly until it thickens and coats the spoon. Take great care not to let the milk mixture boil or it will curdle. Stir in the whisky.