Sponsored post from Aero
Not having children, we don’t spend our afternoons in the park blowing bubbles, or buying ever more complicated devices designed to do the bubble blowing for you. On those summer days when we do borrow a niece or nephew and spend the afternoon running round the garden chasing bubbles, it’s a great throwback to our own childhoods. There’s nothing like a bubble to bring enjoyment to life.
I think it’s a great shame, that we missed out on the Bar of Aero, an event held before Christmas at the Truman Brewery in Shoreditch, London. It looks like it was great fun – with much bubble inspired wackiness going on. The idea was to give the participants the experience of being inside an Aero Bar, surrounded by lovely bubbly chocolatiness.
For those of us who weren’t there, Aero have a couple of recipes to try.
Chocolate Mint Aero Mousse
120g Mint Chocolate Aero, broken into cubes
2 digestive biscuits, crushed
15g butter, melted
200g low fat natural yoghurt (or whipping cream)
1 egg white, whisked
1. Crush the digestive biscuits and add to melted butter and 1 crushed cube Mint Chocolate Aero, mix well and place into the bottom of 4 shot glasses.
2. Reserve another piece of Mint Chocolate Aero for grating.
3. Place the remaining aero into a small bowl and microwave for 1 ½ minutes. (750w). Add the marshmallows and microwave for another 30 seconds.
4. Whisk in ¾ of the yogurt and then fold in the whisked egg white.
5. Pour the mixture into shot glasses and leave to chill in the fridge.
6. Once set, top with the remaining yoghurt and sprinkle reserved grated Aero on top.
or how about:
Chocolate Aero Meringue Roulade
25g coarsely grated Mint Chocolate Aero
3 eggs whites
175g caster sugar
2 tsp corn flour
1 tsp white wine vinegar
To decorate: tbsp coarsely grated Mint Chocolate Aero
284mls double cream, whipped until stiff
1. Preheat the oven to 140oC /Gas 2
2. Line a 33x23cm Swiss roll tin with non-stick baking parchment.
3. Whisk the egg white until stiff and gradually whisk in the caster sugar 1 tbsp at a time.
4. Whisk in the cornflour, vinegar and vanilla extract.
5. Spoon into the tin, gently level and bake for 30 minutes until the surface is just firm.
6. Dust some baking parchment with icing sugar.
7. Remove meringue from the oven and cover with damp greaseproof paper for 10 minutes.
8. Discard the damp paper and turn the meringue out onto the parchment and peel off the lining paper.
9. Spread the whipped cream over the meringue and scatter the strawberries over the top.
10. Use the parchment to roll from one short end.
11. Carefully transfer the roulade onto a serving plate and sprinkle with grated Mint Chocolate Aero.
Credit: Recipes and all images are from Aero