recipe was sent by Chef Jim Fisher, who now runs
cooking holidays in the Dordogne, but is actually a
recipe from his daughter Jenny.
you would like to know more about Jim and how he gained
his love of cooking why not have a look at his biography
find out more about the cooking holidays in France
at Jim's cooking school in the Dordogne you will need
to visit his web site <click
this year, as part of a school initiative, Jenny and
her classmates were sent on a stage or work experience.
The children chose a variety of occupations such as
a hair dresser's, a beauty salon, a garage, etc and
Jenny chose to work in a local restaurant, La Vieille
Grange (The Old Barn).
was there for four days and came home each evening with
an impressive array of cuts, stains and stories to tell
. . . which consisted largely of having to wash up huge
stacks of wobbling pots and pans!
also came home with a few really good recipes which
Pascal, the chef / patron, allowed her to make for the
lunchtime diners, such was his confidence in her abilities.
here is one of the best chocolate mousses I've ever
eaten . . .
320g (12oz) strong dark eating chocolate
30g (1oz) unsalted butter
pinch of salt
the chocolate into small pieces and put them in a
roomy bowl set over a pan with a centimetre of barely
simmering water. Add the butter and allow the chocolate
the meantime, whisk the egg whites to the soft peak
stage. In a separate bowl, break up the yolks.
the chocolate and butter have melted stir in the yolks,
then fold in the whites in three batches until seamlessly
into ramekins and refrigerate for a couple of hours,
or until set.