{"id":654,"date":"2021-11-25T15:23:35","date_gmt":"2021-11-25T15:23:35","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=654"},"modified":"2021-11-25T15:23:35","modified_gmt":"2021-11-25T15:23:35","slug":"chocolate-mousse-with-coffee-granita","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/654","title":{"rendered":"Chocolate Mousse with Coffee Granita"},"content":{"rendered":"\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\"><p>Chocolate mousse and a coffee granita served with whipped cream and boozy cherries.<\/p><cite>Simon Rimmer, Sunday Brunch<\/cite><\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Granita<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>200ml strong coffee (espresso)<\/li><li>200ml pressed apple juice<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Mousse<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>250ml milk<\/li><li>1 tsp vanilla<\/li><li>1 egg<\/li><li>60g sugar<\/li><li>25g flour<\/li><li>180g 70% cocoa solid chocolate<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">To Serve<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>Whipped cream (in a piping bag with a star nozzle)<\/li><li>Cherries soaked in booze (from a jar)<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Method<\/h2>\n\n\n\n<h2 class=\"wp-block-heading\">Granita<\/h2>\n\n\n\n<p>Combine coffee and apple juice.  Put in a tray and freeze.  Every now and again break up the mix with a fork.  It should be &#8220;fluffy&#8221;.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Mousse<\/h2>\n\n\n\n<p>Bring the mil and vanilla to scalding point.<\/p>\n\n\n\n<p>Whisk the egg, sugar and flour in a bowl.  Pour on the milk, whisk well.<\/p>\n\n\n\n<p>Put back in the pan.  Bring to the boil, then simmer for approx. 5 minutes until thick, stirring constantly.  Add the chocolate, take off the heat and still until melted.<\/p>\n\n\n\n<p>Spoon into 4 bowls or glasses.  Chill.<\/p>\n\n\n\n<p>Serve topped with granita, then cream and cherries.<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chocolate mousse and a coffee granita served with whipped cream and boozy cherries. Simon Rimmer.<\/p>\n","protected":false},"author":2,"featured_media":655,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[60,173,12],"class_list":["post-654","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-chocolate","tag-coffee","tag-dessert"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/654","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=654"}],"version-history":[{"count":1,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/654\/revisions"}],"predecessor-version":[{"id":656,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/654\/revisions\/656"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/655"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=654"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=654"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=654"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}