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Etsy Roundup – Boho Hairpieces

by | Etsy Roundup, Made

ABOUT THE AUTHOR

Polka Dot Bride
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Etsy-Roundup

Boho Hairpieces

1. Rhinestone and gold halo from GildedShadows 2. Whimsical hairpiece from thehoneycomb 3. Floral hairpiece from VelvetTeacup 4. Gold flower crown from GildedShadows5. Pearl floral hairpiece from liricabylironc 6. Floral tiara from gardensofwhimsy

Note: This post may contain affiliate links. Which means Polka Dot Bride receives a commission if you make a purchase after clicking on a link. As with everything on Polka Dot Bride, we only make sure we include products we love!

Cocktail Friday – The Last Tango

by | Cocktail Friday, Made

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Ms Chinoiserie
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The Last Tango Cocktail

From Crystal Head, their recipe for ‘The Last Tango’, which blends a subtle hint of ginger and citrus with Crystal Head Vodka, is the perfect start to Cocktail Friday! Imagine serving this to your guests as your signature drink upon arrival!

INGREDIENTS:
1 ½ oz. Crystal Head Vodka
2 oz. fresh tangerine juice
½ oz. Domaine Canton Ginger Liqueur
1 oz. fresh lemon juice
1 oz. ginger simple syrup

DIRECTIONS:
Add all ingredients into a cocktail shaker filled with ice. Shake and strain into a chilled martini glass.

Fraser’s Restaurant Blond Chocolate Mousse with Tim-Tam Soil

by | Made, Recipes

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Frasers Restaurant
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FullSizeRender mousse

One of the most requested desserts on our menu at Frasers Restaurant, the Valrhona Blond Chocolate Mousse with Tim-Tam Soil and Peanut Brittle, will be a showstopping end to your dinner party at home! With the richness of chocolate balanced with the saltiness of peanuts, this is a definite must-try, perfect with coffee!

Ingredients:

For the mousse:

150g blond chocolate

20g butter

3 egg yolks

3 egg whites

8g water

120g whipping cream, whipped

30g sugar

 

For the biscuit soil:

1/2 packet Tim-Tams

150g good dark chocolate

150g pistachios

 

For the peanut brittle:

200g unsalted roasted peanuts, chopped roughly

200g caster sugar

40g butter, chopped

100ml water

Pinch sea salt

 

Method

For the mousse:

  • Combine the egg yolks with half of the sugar and water. Whisk over heat source until a sabayon is reached. Continue whisking until the mixture turns very pale and thickens to just slightly thicker than a sabayon for a béarnaise – it is very important to get the consistency right here. Remove from heat and whisk over an ice bath until cool.
  • Combine half of the chocolate and butter over a waterbath. Once the chocolate melts into the butter, add the remaining chocolate to the warm mixture, but off the waterbath.
  • Combine egg whites with the remaining sugar – all at once, and whisk over a hot waterbath until aerated and egg whites begin to go glossy and form soft peaks. Remove from heat and beat over an ice bath, until mixture is at full volume.
  • Using a spatula, fold the egg whites into the egg yolks.
  • Next fold the butter chocolate mixture into the egg mix.
  • Fold in the whipped cream and put in tray to set.

For biscuit soil:

  • Roughly chop the chocolate and pistachios and blitz in a blender until small chunks form.
  • Add crushed Tim-Tams to the blender and blitz until you get a crumbly soil-like consistency.

For the peanut brittle:

  • Place sugar and water into a pot. Bring to boil and let the colour of the mixture become golden without stirring.
  • Once golden, add butter and whisk quickly.
  • Spread chopped peanuts on lined trays. Pour over butter mixture and leave to set.

To serve:

Top spoonfuls of chocolate mousse with shards of peanut brittle and scattered biscuit soil.

Our Chef at Frasers Restaurant suggests that the mousse can also be served with caramelized bananas or pineapple and a sprinkle of sea salt – too delicious!

Serves 10

 

 Swirl divider

Ms Chinoiserie Says: The Tim-Tam Soil sounds so yummy – and easy to make! This dessert is definitely on my dinner party list!

About Fraser’s Restaurant: No matter the style of wedding – a black tie dinner for 400 guests or a relaxed informal luncheon for 20 – award winning Fraser’s has a number of versatile spaces to accommodate your individual requirements. With our  State Reception Centre overlooking Kings Park, the CBD and the Swan River in Perth we can even cater for a cocktail event as large as 700.

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