05 Mar The Perfect Mother’s Day
The holidays keep coming! Pancake and Valentine’s Day last month and already Mother’s day this weekend, are you prepared?
Not to worry if you’re not 100% ready for the celebrations this weekend as Chef’s Compliments is here to help you along the way.
If you’re looking for something special to do this Mothering Sunday why not book one of our chefs who can prepare your mum’s favourite dishes whether this be for breakfast, brunch, day time or evening meal. As it is Mother’s day we are offering a free canapé course for all Sunday bookings so it’s a no brainer! Enjoy time with mum from the comfort of home while a chef prepare you delicious dishes.
If it’s the present your struggling with a cooking lesson with Chef’s Compliments is always a unique idea and provides an unforgettable experience. Contact us today and we can provide you with a voucher for a lesson in which your mum can learn any dish she wishes.
One way you could make this Mother’s day extra special is by preparing a special dish for her yourself. In last week’s blog we announced the beginning of rhubarb season so why not take advantage of it whilst it’s in season by making our White Chocolate Mousse with Poached Rhubarb.
What you’ll need:
150g white chocolate
4 large egg whites
2 tbsp golden caster sugar
200ml double cream
185ml white wine
1 vanilla pod
4 tall rhubarb stalks
What you’ll need to do:
- Put white chocolate in a heatproof bowl over a pan of simmering water, once melted remove from heat. Whisk egg whites to stiff peaks, add 1tbsp of golden caster sugar and whisk for a short time. Whisk the cream to soft peaks and fold the melted chocolate into the cream. Once cream and chocolate are mixed, add a spoonful of the egg whites into the mix and stir well, fold the remaining egg white in. Work quickly, taking care not to knock out too much air. Cover with cling film and chill in the fridge for minimum of 1 hr.
- Whilst the mousse sets you can poach the rhubarb. Take vanilla pod, slit lengthways and remove seeds. Pour wine, 1 tbsp of golden caster sugar, vanilla pod and seeds, and 150ml water into a saucepan and bring to the boil. Drop in the rhubarb, turn down the heat and poach for 2-3 mins. Turn off the heat and leave the rhubarb to cool in the liquid.
- To serve, lift the rhubarb out of the poaching liquid and spoon into serving bowls, alternating with a large scoop of the mousse.
With our help we’re sure you’ll have the perfect Mother’s day, whether you book one of our chefs, a cooking lesson or try the recipe above.
Details of how you can get in touch with us are below;
Phone- 0208 226 3759