Chocolate mousse with olive oil

From masterchef australia masterclass
300gm chocolate
500gm cream
200ml olive oil

1) Melt chocolate over double boiler.
2) Meanwhile whip cream until soft peak
3) Add olive oil into melted chocolate
4) Finally all the chocolate-olive oil mixture into whipped cream.
5) Do not refrigerate!

Coconut and cinnamon granola

Granola is not normally featured in my diet, but I have to give this recipe a try as it seems pretty easy to make. This smelt heavenly when baking in the oven, and of course was very yummy with yoghurt, frest cherries and sunflower seeds. Will definitely make it again!

I halved the following recipe which yield a 450g-jar.

4 cups old-fashioned rolled oats
2 cups sweetened, shredded coconut (mine wasn't sweetened ; so, I sprinkled some demerara sugar)
2 cups sliced almonds (didn't add any when baking , instead sprinkle sunflower seeds when serving)
1 1/2 cups dried cherries, chopped (used fresh cherries instead)
1/2 cup vegetable oil
1/3 cup good honey
2 teaspoons ground cinnamon

Preheat the oven to gas mark 3.

Toss the oats, coconut, almonds, and cherries together in a large bowl. Pour the vegetable oil and honey over the oat mixture. Add the cinnamon, and stir with a wooden spoon until all the oats and nuts are coated with the liquids. Pour onto a sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 25 to 30 minutes. (I baked for 25 mins.)

Remove the granola from the oven and allow to cool, stirring occasionally. Store the cooled granola in an airtight container.

Coconut milk jelly with sweet corn custard

Lately I have been craving for some cool jelly desserts as the temperature sores this summer. Back home to make jelly, we normally use agar-agar but I have experimented using gelatine since agar-agar in not available to me.

Coconut milk jelly with cream of sweet corn
serves 2

Ingredients
For the jelly
150ml coconut milk (from a can)
3 level tsp gelatine powder (determined by following ratio stated on the gelatine packet)
pinch of salt
sugar , to taste

For the crème pâtissière (egg custard)

You may follow from here

or what I did was
1 egg yolk
about 150 ml whole milk
15ml coconut milk
sugar, to taste
sweet corn (from can), sprinkle as many as you like
about 1Tbsp flour

Method
For jelly
Make jelly according to instruction stated on gelatine packet
Heat coconut milk until lukewarm, add in the gelatine powder and heat mixture until boiling point. Remove from heat and pour in to desired moulds. Set aside to cool and later put in to fridge until it is needed for serving.

For custard
1) In a bowl, mix together egg yolk and flour until smooth. Set aside.
2) Heat milk, coconut milk, sweet corn and sugar until boiling point. Remove from heat.
3) Pour half of the heated milk+ coconut milk slowly into the egg yolk+flour mixture while whisking continuously. Combine well
4) Now pour egg mixture into the remaining heated milk , put it back to the heat and cook until thickens as desired.