Recipe - Magical Mousse Dessert

200 Gm Cadbury's Bournville
chocolate
3 ounce Butter
3 ounce Castor sugar
3 Eggs, separated
2 ounce Ground almonds
1 ounce Plain flour
2 teaspoon Dry instant coffee
3 tablespoon Tia Maria liquer

FOR THE CUSTARD TOPPING
3 tablespoon Cornflour
2 ounce Castor sugar
400 ml Milk
2 teaspoon Gelatine
200 Gm cream cheese
One half pt Double cream
1 teaspoon Vanilla essence

ALSO, YOU WILL REQUIRE
1 Deep, (8 inch) loose based
cake tin, greased and base
lined

Cadbury's Spring Recipe Collection, http://www.cadbury.co.uk/recipes.htm

Melt 75g of chocolate with the butter. Stir in the sugar, egg yolks, nuts
and flour; beat until smooth. Fold in stifly whisked egg whites. Turn
mixture into the tin, bake at Gas Mark 4, 180øC, 350øF for 40 minutes until
cooked through. Dissolve coffee in 2 tablespoons of hot water, add liqueur
and soak the base; cool. Remove from tin, peel off paper then return to the
clean tin.

Make a custard with the egg, cornflour, sugar and milk, heating without
boiling. Stir in gelatine whilst hot. Keep covered in a bowl whilst
cooling. When cold, whisk in cream cheese and the cream, continuing to
whisk until quite thick and deliciously creamy. Halve mixture, add 75g of
melted chocolate to one amount and essence to the other. Place spoonfulls
of alternate coloured custards in the tin then swirl through. Smooth the
top, cover with coarsly grated chocolate. Leave in the fridge to set.

Copyright =A9 Cadbury Ltd. 1996

Posted to EATL Digest 14 November 96

Date: Fri, 15 Nov 1996 14:06:59 0500

From: John Atkerson jfball0@POP.UKY.EDU