PAULINE'S MENU

Pauline Morrison's menu included the following dishes:


CHOCOLATE MOUSSE WITH BACARDI CREAM

Ingredients:
100g bittersweet chocolate
200g milk chocolate
100g whole milk
2 egg yolks
Rum or cointreau
4 egg whites
20g sugar
250ml whipping cream

Method
Break up both kinds of chocolate into a bowl, add the milk, then melt the chocolate in a microwave. Stir the mixture until it becomes smooth, then cool. When cooled, stir in two egg yolks and a good splash of rum or Cointreau.

Beat the 4 egg whites until stiff, adding sugar. Beat the whipping cream until firm. Fold the whipped cream into the chocolate mixture, then fold in the stiffly beaten egg whites. Some white bits will show, but do not over mix as it’s important to keep the mixture fluffy.

BACARDI CREAM

Ingredients:
3 egg yolks
3-4 tablespoons sugar
1215 ml cognac or Bacardi
250 ml whipping cream, lightly beaten

Method
Whisk the egg yolks and sugar together, stir in the alcohol, and then the lightly beaten cream. Store both in a cool place until ready to use. If you have left over Bacardi cream, it’s great enjoyed as eggnog for breakfast.

BARBEQUED CANADIAN AND THAI FUSION MEATS

Ingredients (Marinade):
The main ingredients for this delicious marinade are olive oil, lemon juice and salt. Add the garlic or hot peppers, tabasco or ground black pepper. Lime juice is also good instead of lemon juice. The meat can also be frozen in the marinade then thawed and barbequed.