That creative chef, Kevin Broderick of Rockhouse takes us once again on a culinary journey that incorporates local products guaranteed to tantalise your taste buds. Enjoy!

Chocolate Scotch Bonnet Mousse With Coconut Brittle

Ingredients:

1/2lb chocolate

1/2 cup milk

1cup heavy cream

(lightly whipped)

1oz gelatin

1/2oz Grand Marnier liqueur

1/2 Scotch bonnet pepper

Method:

Melt chocolate over a double boiler.

Warm milk with gelatin and Scotch bonnet, then strain.

Combine chocolate, Grand Marnier and milk mixture then whip cream.

Place in refrigerator and leave to set for an hour.

Pumpkin Cheesecake

Ingredients:

1/4lb pumpkin (cooked and mashed)

12oz cream cheese

2 eggs

1/2 cup heavy cream

1oz cornstarch

4oz sugar

Method:

Cream cheese and sugar, add eggs then combine with heavy cream.

Dissolve cornstarch and add to the mixture with pumpkin.

Pour into mould and bake at 300°F for 45mins.

Then put to chill.

Yam And Banana Pudding

Ingredients:

1/2 lb yam (cooked and mashed)

1 ripe banana

4oz flour

4oz sugar

2 tbsp melted butter

1/2 cup coconut milk

1 tbsp vanilla

1pinch nutmeg

1pinch cinnamon

1pinch salt

Method:

Mix yam with flour, vanilla, nutmeg, sugar and salt then add coconut milk and melted butter.

Combine in a mixing bowl and pour into baking moulds.

Cut and place ripe banana in centre of the mixture then bake for 25 minutes at 350°F.