8 Apr 2007 03:43 pm
karohemd: by LJ user gothindulgence (Beer)
Back home after a wonderful party, a reasonable night's sleep, cooking breakfast (Northfield Farm collar bacon is the food of the gods but Art of Meat sausages aren't bad either) and chilling in front of LotR:FotR.

Thank you to everyone who turned up and last night, especially to [livejournal.com profile] raggedy_man and [livejournal.com profile] the_mendicant for helping out in the kitchen and supplying the gorgeous lamb.
Apologies if you were late and didn't get any of the lamb (of which [livejournal.com profile] the_mendicant said, "I wonder who is going to eat all that meat" but which was gone faster than we could carve it) *impressed*. Even the veg chilli was completely gone by the end of the night, just the pesto nobody touched and there was still half a tub of Dippadoom™ left *boggle* and there was much cheese left, too (grrrr at whoever didn't cover it after they had the last bite).
After much eating (I was really happy with the Mousse this time, leaving out two egg yolks seems to make the mix a lot fluffier and adding chopped choc add that little bit of extra yum) and general chatting, I introduced those who were left and hadn't seen it on Bravo/Adult Swim to Season 1 of the Venture Brothers and succeeded in my goal to both amusing and weirding out my guests. :o)

I was so busy either working in the kitchen, feeding people or chatting that I didn't take any photos at the party, just a few of the roasts which will be online at one point. Right now, I just want to relax in front of a DVD or two and rehydrate even more.

Again, thank you to everyone for a wonderful evening.
karohemd: by LJ user gothindulgence (Koch)
As several people have asked me, here's the recipe:

2 100g bars tesco finest dark Swiss chocolate 72% (or other at least 70% choc)
6 fresh large organic free range eggs
3+ tbsp granulated sugar, to taste

Separate the eggs, beating the yolks with the sugar and the whites to stiff peaks.
Melt the chocolate in a baine-marie (or similar contraption, i.e. a heatresistant bowl over a saucepan with almost simmering water), stirring until smooth.
The next step is the only tricky bit. Stir the egg yolks into the chocolate in a constant stream very quickly so you don't end up with scrambled eggs, add a generous spoon of the egg whites and stir to loosen the mixture and then gently fold in the rest of the whites bit by bit.
Cover with clingfilm and let it set in the fridge (about 2-3 hours should do it, doing it the night before works as well).

As simple as that. :o)

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