Chocolate Mousse

1. Add 100 g marshmallows, 100 g broken Cadbury chocolate, 1/2 cup milk and 2 tbsp butter to a saucepan.
2. Heat over low heat, stirring constantly until the marshmallows and chocolate have melted and the mixture is smooth. Don’t let it boil, as the chocolate can scorch.
3. If you notice any lumps, strain the mixture through a fine mesh sieve into a heatproof bowl.
4. Leave the chocolate mixture to cool to room temperature, stirring occasionally. It shouldn’t be warm when you add the whipped cream, or the cream may lose its volume.
5. Gently fold 250 ml of whipped fresh cream into the cooled chocolate mixture in batches, using a spatula until everything is evenly combined.
6. Spoon the mousse into dessert cups or transfer it to a piping bag and pipe into individual serving glasses.
7. Refrigerate for 2 to 3 hours, or until set. Serve chilled with your choice of decorations

Mango Sorbet

1. Peel and pit 4 ripe mangoes, then cut the flesh into small cubes.
2. Spread the mango cubes in a single layer on a parchment-lined tray and freeze overnight, or until completely solid.
3. Add the frozen mango cubes, 1/2 cup water and 1/2 cup honey to a high-powered blender.
4. Blend until smooth, stopping to scrape down the sides as needed. If the mixture is too thick to blend, add a little extra water, 1 tbsp at a time, until it reaches a smooth consistency.
5. Transfer the mango mixture to a clean 1.5 L freezer-safe ice cream container and smooth the top.
6. Cover tightly and freeze for approximately 5 hours, or until firm enough to scoop.
7. Remove from the freezer a few minutes before serving to make scooping easier

Lemon Sorbet

1. Add the zest of 1 large lemon, 2 cups water and 1 cup white sugar to a saucepan.
2. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves.
3. Reduce the heat and simmer gently for 5 minutes to make a lemon syrup.
4. Remove the saucepan from the heat and leave the syrup to cool completely.
5. Strain the cooled syrup through a fine mesh sieve into a large bowl to remove the lemon zest.
6. Stir in 1 cup freshly squeezed lemon juice and 1 cup carbonated water, mixing gently to retain some of the bubbles.
7. Pour the mixture into a clean, freezer-safe 1.5 L ice cream container and freeze for 1 1/2 hours, or until it starts to firm around the edges.
8. Remove the container from the freezer and whisk the mixture thoroughly with a hand whisk, breaking up any ice crystals.
9. Return it to the freezer and repeat the whisking every hour for the next 4 hours, or until the sorbet is frozen and has a smooth, scoopable texture.
10. Serve straight from the freezer, allowing it to soften for a few minutes if it’s too firm to scoop

Peppermint Dreams

1. Sift 3 cups icing sugar into a large mixing bowl to remove any lumps.
2. Add 150 ml sweetened condensed milk and a few drops of peppermint essence.
3. Add a small amount of green food colouring using a toothpick, then mix everything together until a smooth, firm dough forms. Add more colouring a little at a time until you reach your preferred shade.
4. If the mixture feels too sticky to handle, gradually add a little extra sifted icing sugar until it becomes firm enough to shape.
5. Roll the mixture into approximately 25 small, evenly sized balls using your hands.
6. Place the balls on a parchment-lined tray, leaving a little space between each one.
7. Gently flatten each ball with the back of a fork to create small peppermint discs.
8. Place the tray in the freezer for 2 hours, or until the discs are firm enough to dip without losing their shape.
9. Melt 150 to 200 g chocolate in a heatproof bowl using short bursts in the microwave, stirring between each burst, or melt it gently over a double boiler.
10. Dip each chilled peppermint disc halfway into the melted chocolate, allowing any excess to drip back into the bowl.
11. Return the chocolate-dipped discs to the parchment-lined tray and refrigerate or freeze until the chocolate has completely set.
12. Store chilled until ready to serve.