Chocolate Roulade with Sweet Chestnut Purée, Honeyed Cream & Crushed Honeycomb Filling / Torta de Chocolate, recheada com Creme de Castanha, Natas batidas com Mel e Honeycomb.

Time just flies by and before we realize, here we are!

Last day of 2017!

I can say that, all in all, it was a great year and if 2018 is going to be as good as 2017, bring it on.

I'll not complain and I'll not ask for more!

As I didn't have the time to write a post wishing you a very Merry Christmas, I didn't want the same to happen now and not be able to wish you a Fabulous, Fantastic and very Happy 2018!

This super delicious roulade is my choice as the last post of 2017.

The original recipe is in a shape of a Yule Log and I made it for Christmas (as you can see here).

As it was such a huge success, I decided to make it again - as a roulade - to leave you the recipe, so you can make it and try this absolute delight.

Hope you enjoy it as much as we all did!

The recipe is from Jamie Oliver, Christmas Cookbook, which is also the book of the month for the Rainydaybites Cook Book Club.

HAPPY NEW YEAR to all of you and never forget to BE HAPPY, as life is way too short!

Chestnut and chocolate pots / Mousse de chocolate e castanhas.

This velvety chocolate mousse with the hint of the chestnut and rum flavours, were a delight for those who ate them.

ingredients (seves 6):

175g dark chocolate

125ml double cream

125ml full fat milk

1 egg

250g sweetened chestnut purée

2 tbsp dark rum

method:

Crush the chocolate in the food processor.

In a saucepan heat the cream and milk until just about boiling and, with the motor off, pour it into the processor over the chocolate.

Let it stand for 30 seconds then process for 30 seconds.

Crack the egg down the funnel and process for 45 seconds more.

Add the chestnut purée and rum and process until everything is incorporated.

Divide the mixture between 6 x 125ml pots. Cover with clingfilm and refrigerate.

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Esta mousse de chocolate, com o travo delicado do creme de castanhas e do rum, fez as delícias de todos os adultos que a comeram.

ingredientes (para 6 pessoas):

175g chocolate preto

125ml natas para culinária

125ml leite gordo

1 ovo

250g puré de castanhas açucarado

2 colheres sopa rum escuro

preparação:

Picar o chocolate no copo do robot de cozinha.

Num tachinho, aquecer o leite com as natas, até ao ponto de ebulição.

Com o motor do robot desligado, verter esta mistura sobre o chocolate picado e deixar repousar por 30 segundos.

Passado esse tempo, processar a mistura por 30 segundos.

Adicionar o ovo e processar por 45 segundos.

Adicionar o puré de castanha e o rum e processar até tudo estar bem incorporado.

Dividir a mistura por 6 copos com capacidade para 125ml (cada), cobrir com película aderente e refrigerar.

Recipe / Receita:

Mont Blanc / Monte Branco.

Mont Blanc is a classic french dessert that consists on piles of chestnut purée on top of layers of meringue and finished with whipped cream.

There's lots of versions, some more difficult than the others and this recipe is my easy version of it.

ingredients for the meringue:

3 large egg whites

180g caster sugar

for the whipped cream:

300ml double cream

30g icing sugar, sifted

1 tsp vanilla paste

to finish:

1 x 439g tin sweet chestnut purée

60g melted dark chocolate

grated dark chocolate

method:

Preheat the oven to 140ºC and line a baking tray or sheet with baking paper. Draw 2 x 20cm circles on the baking paper and then turn it over.

Whisk the egg whites until soft peaks form.

Whisk in the sugar, a spoonful at a time, until all the sugar has been incorporated and stiff peaks form.

Spoon the meringue mixture on the baking paper and inside the lines of the drawn circles.

Place the tray inside the oven and turn it down to 120ºC. Cook for 2 hours.

Remove the meringues from the oven and allow to cool completely.

Meanwhile whip the cream, sugar and vanilla paste together until it forms soft peaks. Keep in the fridge until needed.  

When ready to serve, place 1 of the meringues on a serving plate and spread it with the chestnut purée. Top it with the whipped cream and place another meringue circle on top.

Drizzle with the melted chocolate and scatter with grated dark chocolate.

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O Monte Branco é um clássico da cozinha francesa que consiste em camadas de suspiro, puré de castanhas e chantilly.

Umas mais facilitadas que as outras, existem várias versões desta fabulosa sobremesa.

Assim sendo, deixo-vos a minha versão que é de muito fácil execução.

ingredientes para o suspiro:

3 claras de ovo grandes (L)

180g açúcar refinado branco

para o chantilly:

300ml natas para bater

30g açúcar em pó, peneirado

1 colher chá de pasta de baunilha

para a montagem:

1 lata de 439g de puré de castanhas doce

60g chocolate preto derretido

raspas de chocolate preto

preparação:

Aquecer o forno a 140ºC  e forrar um tabuleiro com papel vegetal.

Desenhar 2 círculos de 20cm de diâmetro em cima do papel vegetal e virá-lo ao contrário. Reservar.

Bater as claras em castelo e quando começarem a ficar com a consistência de espuma de barbear.

Adicionar o açúcar, uma colher de cada vez, até estar todo incorporado e as claras estarem em castelo firme e brilhante.

Distribuir a mistura pelos 2 círculos desenhados, alisando os topos.

Colocar o tabuleiro no forno e baixar a temperatura para 120ºC.

Cozer os suspiros por 2 horas e quando cozidos, retirar do forno e deixar arrefecer completamente.

Entretanto, bater as natas com o açúcar e a baunilha - sem bater em demasia - até obter um Chantilly macio e ligeiro. Guardar no frigorífico até ser necessário.

Na hora de servir, colocar um dos discos de suspiro num prato de serviço e barrar com o puré de castanhas.

Cobrir o creme de castanhas com o chantilly e, em cima deste, colocar o segundo disco de suspiro.

Regar com o chocolate derretido e polvilhar com as raspas de chocolate.

Recipe / Receita: Lia - Lemon & Vanilla.