Someone was looking for a "soft aubergine/eggplant spread with tomatoes" and I knew exactly what they were talking about. There's a dish in Russia, our Eastern neighbour, which is called IKRA or fake caviar. I got this recipe from Russian friend Galina back in Edinburgh sometimes around 2000. Still makes a regular appearance in our kitchen. It's lovely on a slice of toast, or as a condiment or spread on a mezze-table. Russian aubergine spread IKRA 1 large aubergine/eggplant 1 large onion 2 garlic cloves 2 tomatoes 1 Tbsp olive oil or vegetable oil 2 Tbsp white wine vinegar or lemon juice salt and freshly ground black pepper fresh parsley or dill Prick the aubergine with a fork here and there, then place into a preheated 200C/400F oven and bake for about 60 minutes, until fully cooked and slightly charred on the outside. Flip over once or twice during baking. Remove from the oven, let it cool. Then cul half lengthwise and scoop out the flesh. Place into a cutting b...
I discovered the wonders of salted butter caramel few years ago, when a kind reader sent me a box of Fran's Chocolates Smoked Salt Caramels. Since then, I've bookmarked pretty much every recipe with a salted butter caramel element I've come across. High on the current to-do list are David's Salted Butter Caramel Ice Cream (and I'll make sure to hunt down one of his delectable Chocolat Chaud au Caramel-Beurre-Salé when in Paris), Clotilde's Tarte Tatin with Salted Butter Caramel, to name just a few. Of course I bookmarked the recipe for Fanny's (well, Trish Deseine's) Caramel au beurre salé and milk chocolate mousse as soon as I saw it, and then bookmarked it again when it appeared on Luisa's blog.I warn you, this is very sweet. But then the title says that already, so no surprises there. I loved dipping my spoon into it, and considering it was so easy to make, I will be making it again soon (though maybe in smaller portions, serving 8 or even 10?). The quantities and instructions below are very-very slightly modified.
Salted Butter Caramel and Milk Chocolate Mousse
(Piimašokolaadikreem soolase karamelliga)
Serves 6
125 ml (1/2 cup) caster sugar
3 Tbsp water
200 ml whipping cream (35%), at room temperature
2.5 Tbsp (35 grams) butter, at room temperature
a generous pinch of Maldon sea salt flakes
200 grams milk chocolate*, broken into small chunks
3 large eggs, separated
Combine the sugar and water in a medium saucepan. Cook over medium-high heat to a dark caramel, swirling as it begins to brown to distribute the sugar (do not stir, as sugar will form lumps then.) Take off the heat and add butter. Stir, until combined, then add the warm cream. Season with salt.
Add the chocolate and stir gently, until chocolate melts smooth. Mix in the egg yolks.
Whisk the egg whites until they form firm peaks. Fold one-third of the egg whites into chocolate mixture, then gently fold in the rest.
Divide between 6 small ramekins or dessert cups and chill for at least 6 hours.
* I used Kalevi piimašokolaad (32% cocoa content).
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