RockHouse Treats
Our 2010 Jamaica Observer Food Awards Chef of the Year, Kevin Broderick of The RockHouse Hotel has since copping the prestigious title continued whipping up spectacular sweet treats. Thursday Food shares two of his latest dessert recipes.
Naseberry mousse
Ingredients:
4 naseberries
4oz sugar
3oz gelatin
2cups heavy cream
1cup milk
quarter cup brandy
Method:
Purée naseberries, then boil milk and add naseberry purée.
Add melted gelatin, brandy and sugar then put to chill. Add heavy cream (half-whipped) then mix together and serve in a chocolate cup.
Custard Apple and Star Apple Mousse
Ingredients:
1cup custard apple purée
1cup star apple purée
1cup milk
1 1/2cup heavy cream
1oz gelatin
4oz sugar
Method:
Heat milk with gelatin then add sugar.
Combine with the rest of ingredients and put to chill.
Half-whip heavy cream, then add to mixture and pour into a chocolate mould.