The first response to my appeal for suggestions for blog posts for while I’m away was this one.
It’s Alex Turner of Sheffield band Arctic Monkeys doing a quick interview with Radio 1 – and look what he brought along with him:
It’s a bottle of Sheffield’s own Henderson’s Relish.
You can do a lot of things with Henderson’s Relish, but I’ve never seen it used as a guitar slide before.
A sound right out of the Steel City in every possible way.
Thanks, Dr F.
I mentioned it here. And I got it from here (although I have adapted it a little bit).
If it goes well for you, support the author and buy a copy – there are loads of other lovely recipes in there too.
- 325g 70% dark chocolate
- 2 medium egg yolks
- 25g caster sugar
- 130ml milk
- 4 tsp Henderson’s Relish
- 150ml single cream
- 400ml whipping cream
- Melt the chocolate slowly over gently simmering water or in a microwave.
- Beat the egg yolks and sugar in a bowl until light in colour.
- Heat the 150ml cream, milk and Henderson’s Relish until a gentle simmer.
- Slowly pour the cream onto the egg mixture, mixing continuously to avoid scrambling the eggs.
- Pour back into a clean pan and stir.
- Cook until the temperature reaches 80°C or the mixture coats the back of a spoon.
- Remove from the heat, put into a cold bowl and immediately blend with a stick blender.
- Pour onto the chocolate, stirring continuously.
- Whip the 400ml of cream into soft peaks.
- When the chocolate mixture has cooled slightly, fold in the whipped cream using a metal spoon or flat spatula
- Pour into moulds or glasses as required and chill in the fridge.
- Serve with fresh berries and a sprig of mint.
As I said, this is a slightly adapted recipe. I found that the Hendo’s flavour wasn’t coming through enough and so I (wait for it) quadrupled the amount the that original recipe suggested. That might seem like a massive increase, but if anything, I think you could go even further. Be warned that this makes a lot of very rich chocolate mousse – certainly enough for eight people. You need the berries and the mint to cut through that richness.
Usually the only recipes on this blog are ones for disaster. But given that I got a couple of cookbooks for Christmas and the fact that I am now a master in the culinary arts, expect some more over the next few months. I’d suggest that this one marks a pretty decent start to the proceedings though.