New In Now From Le Creuset

Ingredients  

3 tbsp butter 

2 tbsp cocoa powder 

85g chocolate 

½ tbsp vanilla extract 

2 eggs, separated  

2 tbsp sugar 

Pinch salt 

Pinch of cream of tartar 

Method 

1. Preheat oven to 180°C/ Fan 160° / Gas Mark 4 

1. Use 1 tablespoon of the butter to grease the 4 ramekins. Coat the inside of the ramekins with the cocoa powder, tapping out the excess and re-using to coat the remaining ramekins. 

1. In a large bowl over a pan of simmering water, melt the chocolate and remaining butter. Stir occasionally until smooth. Remove from the heat and add the vanilla extract. Whisk in the egg yolks one at a time until smooth. Set aside. 

1. In another large bowl beat the egg whites with the sugar, salt, and cream of tartar until stiff peaks form. Using a metal spoon, gently fold the egg-white mixture into the chocolate. Divide the mixture between the 4 ramekins. 

1. Bake until puffed and set, this will take about 10-15 minutes. Serve immediately.  

Ingredients 

1.4L chicken stock 

1 small leek 

1 bundle of asparagus, peeled and cut diagonally into pieces 

2tbsp vegetable oil 

3tbsp butter, cubed 

200g short-grain rice (arborio or carnaroli) 

240ml dry white wine 

3½ tbsp horseradish 

45g Parmigiano Regiano, grated 

Salt and freshly ground pepper 

1 tbsp fresh parsley, chopped 

Method 

1. Heat the broth in a saucepan to just below boiling point. Keep it warm. Meanwhile, remove the hard green leaves and white feet from the leeks and cut the leeks lengthwise. Rinse thoroughly under the tap and dry. Cut the leek into very fine, diagonal pieces 

1. Blanch the asparagus in boiling salted water for a few minutes. 

1. Place the Cast Iron Heart Casserole over medium heat, add the vegetable oil and 1 tablespoon of butter. Add the leeks and cook until translucent. Make sure it doesn't brown 

1. Add the rice and stir so that all the grains are coated with oil and butter. Pour in the wine and cook until almost all of the wine is absorbed 

1. Add the warm broth, ladle by ladle. Stir and shake the pan every few minutes until the broth is absorbed. Repeat with a few more ladles of stock, stirring regularly until the stock is absorbed each time. After 30 to 35 minutes, the broth should be finished 

1. Turn off the heat and mix the horseradish, the rest of the butter and the cheese into the rice. Use a wooden spoon to mix everything together while shaking the pan. Gently fold in the asparagus and season with salt and pepper. Garnish with parsley 

Chefs Notes 

The risotto should be slightly bubbly when prepared but should not boil. Don't let the rice get dry, it should be full of a creamy consistency, cooked until tender but not mushy. It may not have been used all the stock, but when it runs out, you can use water or more stock to cook the rice until tender 

Ingredients  

200g white couverture or chocolate 

50g of whipped cream 

30g unsalted butter, cubed 

Optional 1 tbsp rum or orange liqueur 

Decoration (optional)  

Sugar sprinkles 

Desiccated coconut 

White chocolate flakes, chopped  

Chopped nuts (optional)  

Icing sugar (optional)  

Method 

1. Begin by roughly chopping the couverture/chocolate and butter into small sized pieces.  

1. Bring the cream to the boil, remove from the heat, add the chopped couverture/chocolate and the butter, stir until everything is melted. Allow the creamy mixture to cool a little and then stir in the orange liqueur. 

1. Put the mixture in the refrigerator overnight. 

1. The next day, shape the truffle mixture into small balls (approx. 2.5 cm in diameter) and roll them in either the coconut flakes, chocolate flakes, chopped nuts or icing sugar. Mix and match your flavours here to create different truffles. 

1. The truffle mixture will warm up very quickly and stick to the hands. Therefore, shape quickly and rinse your hands in cold water between shaping. 

1. Once all truffles are made serve them in a Le Creuset heart ramekin.  

Cook’s Notes  

Store the white chocolate truffles in refrigerator for a 3-4 days. 

Ingredients 

3 cardamom pods 

100g white chocolate 

1 large egg 

25ml caster sugar 

125ml cream, whipped 

To Serve 

125ml cream, whipped 

Fresh raspberries 

Icing sugar, for dusting 

Method 

1. Hold a cardamom pod over a pestle and mortar and gently squeeze the pod between your thumb and forefinger to crack it open. If the pod is green and difficult to crack, place it into your mortar and gently crush it open with the pestle. Crush the seeds with the heavier, rounded end of the pestle. A firm, slow grinding motion is all that is needed to pulverize the seeds. 

1. Break the chocolate into pieces and place together with the crushed cardamom seeds in a heatproof bowl over a pan of simmering water. Don’t let the bowl touch the water. Stir until melted. Remove and leave to cool slightly. 

1. Beat the egg and sugar in a mixing bowl until pale and thick. Fold in the cooled chocolate until combined.  

1. Use a large metal spoon to carefully fold in the whipped cream.  

1. Spoon the mousse into two heart ramekins and chill in the fridge for at least 2 hours. 

1. Top the mousse with whipped cream and decorate with fresh raspberries and a dusting of icing sugar.