Indulgence for Singapore

While I mentioned it on Twitter the other day, now that I’ve finally got a confirmation that I’ll be taking part in the ‘Blog your way to Singapore’ campaign with Goldcrest and the Young Chef of the Year 2014 competition, I can scream from the rooftops about how excited (and painfully nervous) I am!

After submitting a paragraph to Goldcrest on why I should be selected as one of 12 bloggers to take part in a cook-off at The Good Food and Wine Show on 1 August, I had a panic attack when I got selected. Why? Well basically I realised shortly after that I’d have to cook a meal, on a stand at an expo, for four people and then be judged. Oh ja, and it’s on camera. I’m going to be honest here, I mostly get people drunk at my house before serving food so they don’t notice anything terrible about the meal.

Also, I’m not even sure why I got selected as I mentioned that I’ve eaten bugs in my submission. Maybe they’re choosing me as the class clown and this is a cruel joke from the universe?

Either way, best the other bloggers who have been chosen (and remain a mystery at this point) know that I’m bringing my A game. Which is the equivalent to the C game of any of the young chefs judging by previous year’s entries.

To prove that I have some game, I’m even putting up a mix of two recipes I found that I managed not to destroy in the process when making my favourite dessert.

White chocolate mousse pie with glazed strawberries

Ok, so you got me on the title. I had to make it a mash of the two recipes I used to get this together and I realise it would sound sexier in french, but the only french food-related words I know are baguette and omelette-du-fromage.

Ingredients:

For the base

• 100g melted butter
• 2/3 packet Tennis biscuits

For the filling

• 1,5 smalls bars white chocolate
• 1,25 cups cream
• 1/2 t vanilla extract
• 2 egg whites
• 1/8 t cream of tartar

For the strawberries

• 1/2 cup strawberry jam
• 1 T fresh lemon juice
• 1 big pun net of strawberries

Tarting it up

1. Crush the biscuits and whiz in a blender until just crumbs, then mix with the butter and squash the mix into a greased dish. Place in the fridge to cool down chop chop
2. In a double-boiler, melt the white chocolate and mix in 1/4 cup of cream, allow to cool slightly
3. Taste the chocolate (for kicks)
4. Whip the rest of the cream up with the vanilla extract
5. Beat the egg whites with tartar in a clean bowl until stiff
6. Fold the egg white into the cooled chocolate and then fold in the cream. Be gentle ok?
7. Plop the mixture on top of the cooled crust and pop in the fridge overnight
8. Fast forward 24 hours
9. Slice the strawberries lengthways so they look sexy and layer the strawberries across the top of the tart
10. Bring the jam and lemon juice to the boil in a small pot and then brush the mixture over the strawberries

And that’s it! The finished product is basically heavenly and the ultimate indulgence if you’re throwing a soiree or sitting at home mourning the lose of your Macbook backup because you were too silly to back up properly.

If you’re at The Good Food and Wine Show next Friday, pop by and say hi, I’ll be on the Goldcrest stand (H9-H16). I’ll be wearing my fierce face.

I’ll be giving away two tickets for the show on my Facebook page. Two lucky winners will get a chance to show off their kitchen prowess at the Goldcrest Stand on Saturday or Sunday! Head on over there and like it so you don’t miss out!