Mexican made easy: part two

By | Category: Travel tips & opinions

MasterChef winner Thomasina Miers has lived and travelled through Mexico and learnt first hand from some of the country’s best chefs. Here – in the aftermath of Mexico’s Independence Day – Tommii shares the secrets of two classic Mexican dishes, that are sure to spice up your life


Wickedly dark chocolate mousse

I am a confirmed chocolate addict, and perhaps one of the reasons why I love Mexico so much is because it is the land of the brilliant cocoa bean. This mousse harnesses all the rich, deep, velvety smoothness of dark chocolate and illustrates why some women prefer it to almost anything else!

Feeds 6
Time: 40 minutes + at least 2 hours chilling

6 large eggs, separated
50g caster sugar
200g dark chocolate (about 70% cocoa solids)
50g unsalted butter
2 tablespoons very strong black coffee (preferably espresso)
large glug of good tequila or dark rum (optional, but so good)
pinch of sea salt
double cream, to serve (optional)

Whisk the egg yolks and sugar together on a high speed for at least 5 minutes, or until the yolks have thickened to the consistency of double cream.

In the meantime, break up the chocolate and put it in a heatproof bowl with the butter. Set over a pan of gently simmering water, ensuring that the bowl doesn’t actually touch it or the chocolate may burn. Stir the chocolate until melted and smooth, then stir in the coffee.

Carefully stir the yolks into the melted chocolate and, when they are fully incorporated, add the booze (if using). Whisk the egg whites with the salt until they form stiff peaks and do not move when you turn the bowl upside down. Using a large, metal spoon, fold a small amount of the egg white into the chocolate mixture to loosen it, then carefully fold in the rest. Be careful not to stir too much or you will beat the air out of the egg white.

Pour the mixture into small glasses and put in the fridge for a few hours or overnight. Serve on its own or with cold double cream for pouring on top.

Thomasina Miers


Tommi’s classic Margarita

In this version of the classic, we use agave syrup instead of triple sec to sweeten the cocktail. The result is pure, refreshing and, we would go so far as to say, not bad for the health: with vitamin C from the fresh lime and low GI sugars from the agave syrup!

Makes two glasses

Time: 5 minutes

fine sea salt, for rims
70ml blanco tequila
50ml fresh lime juice
30ml agave syrup
2 lime wedges, to garnish

Prepare two tumblers with salt rims. Shake all the ingredients over ice and pour into the tumblers. Garnish each with a wedge of lime.

Recipes taken from Wahaca – Mexican Food at Home by Thomasina Miers, published by Hodder & Stoughton, £20.

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