Food Recipes

Check out our food recipes for excellent liqueur based dessert idea - great for entertaining!
Mousse Royal (Chocolate and Coffee Mousse)
  • 2 parts Butterscotch
  • 3 parts cream
  • Sprinkle cinnamon

    3 eggs, separated, with umbilical cords discarded
    2 Tblspn sugar (Caster for preference)

    100 gm Dark Ghana or cooking chocolate, chopped
    100 ml Café Royale or Tia Kala

    300 ml cream

    Whipped cream topping
    50-75 ml cream
    1 Tblspn Cafe Royale or Cointreau
    Grated chocolate for sprinkling

    In a double boiler, heat water in base until almost boiling and remove from heat. Place the chocolate and liqueur in to melt. Stir every few minutes.
    Meanwhile, prepare the other components. Note: make sure you wash the beater so there is no cross-contamination.

    1. Whisk the yolks and sugar until pale yellow and thick

    2. Beat the cream until it forms stiff peaks

    3. Beat the egg whites until they form stiff peaks

    When the chocolate mix is molten, remove from the base and add the egg yolk mix. Mix thoroughly.
    Add some of the cream and fold in carefully with a metal spoon. Add some beaten whites (beat for a few seconds before each addition, to keep them flowing). Keep alternating until all combined.
    Place in serving glasses and refrigerate at least 2 hours.

    For serving:
    Beat the remaining cream until semi firm.
    Add the liqueur, mix, and beat until stiff.
    Put some in the centre of each serving.
    Sprinkle with grated chocolate.

    Serves 6 to 8.

Tiramisú Royale
  • 2 parts Amaretto
  • 3 parts cream
Tropical Glacier Sorbet
  • 1 part Manuka Blast
  • 1 part Cream

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