Food can bring us comfort in the most challenging of times—so why not turn to…
They’re the recipes that have been handed down from generation to generation, handwritten on batter-splattered and well-worn pages.
These are the recipes we treasure, and now we’re sharing them with you to bring a piece of history to your kitchen.
Liz’s White Chocolate Amaretto Mousse
Amanda Whitley, HerCanberra CEO + Founder
My mother-in-law Liz is an incredible cook. Her handwritten cookbook contains recipes collected from her travels, spanning a childhood spent in the UK, time in the Pacific Islands and Africa, and 50 years in Australia.
Hard-pressed to pick just one (her Smoked Trout Pâté is the stuff of dreams), I couldn’t go past her White Chocolate Amaretto Mousse. Decadent, creamy and with a lingering hint of almond liqueur, the addition of tart berries and crunchy almonds make this a dessert worthy of handing down through the generations.
- 250g white chocolate
- 75ml boiling water
- 4 large eggs, separated
- 10ml almond essence
- 10ml Amaretto
- 250ml whipping cream
- 100g roasted almonds
- 100g berries (strawberries or raspberries)
Place white chocolate in a food processor or blender, process until finely broken down. While still running, pour in boiling water and combine until the chocolate is thick and creamy.
Add egg yolks, almond essence and Amaretto and process for one minute. Pour into large bowl. In a separate bowl, beat the egg whites until stiff and then fold through the chocolate mixture.
Beat the cream and then fold into the mixture. Pour into 4 dessert dishes and place into the fridge for several hours.
Garnish with almonds and fruit and serve.
STYLING Belinda Neame
PHOTOGRAPHY Tim Bean