Wednesday 18 October 2017

Sweet talking

White Chocolate & Raspberry- Mousse Gateau
White Chocolate & Raspberry- Mousse Gateau

Donal Skehan

Student Susie Kou-marianos served comfort food when the Cook Club arrived at her house in Rathdrum. She loves experimenting with food, "trying to give an appropriate twist to seasonal food", so instead of serving a hearty soup, she served a 'cappuccino of roast parsnip pancetta and black pepper'.

When it came to the main course, instead of baking the pork steaks she put them on the barbecue and enjoyed the last of the evening sunshine with her guests.

"Two of my three guests, Christina and Sarah, don't cook much, so I love when they come around with Emily and I can share my passion for desserts," said Suzie (20), who is a student of Baking and pastry Arts Management at DIT. Her ambition is to write cookbooks and teach cookery, so the evening was filled with culinary tips that passed around the table.

Susie came up with the concept of replacing a rich and indulgent chocolate cake at the end of the meal with a lighter white chocolate and raspberry-mousse gateau, and during the evening she showed the glamorous Cook Club guests how to glitter-tip flowers to decorate the cake.

"The main concern I have when throwing a dinner party is that my guests will be abandoned, neglected and feel unloved while I am away slaving over the stove in Keith Floyd fashion, drinking bubbly on my own in the kitchen," said Susie, who prepared the two cakes the night before so they were ready for icing and filling the next morning.


Donal Skehan

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