Italian Chicken Soup Recipe | Food Diaries | Zarnak Sidhwa | Appetizer

METHOD:
Boil pasta. Drain and rinse in cold water to cool. Toss in 1 tablespoon olive oil and set aside. Cook chicken in chicken stock. Once done shred it. Heat olive oil and add oregano. Add onion, capsicum, celery and jalapenos. Sauté and add chicken stock, shredded chicken and tomatoes. Bring to a boil, then simmer. Add cooked pasta, cream, mix. Serve with Parmesan sprinkled on the top and some crusty bread.

Method:
For the salted caramel sauce, place the sugar, two tablespoons water and golden syrup in a saucepan and bring to a boil, stirring occasionally. When the sugar has turned a rich amber colour, remove from the heat and stir in the butter, cream and salt. Pour into a bowl, cover the surface with clingfilm and cool completely. For the mousse, melt the chocolate and butter in a pan. Set aside to cool. Then whisk the egg yolks into the cooled chocolate mixture. In a separate bowl, whisk the egg whites till stiff then add the caster sugar and whisk again until soft peaks form. Stir a little of the egg whites into the chocolate mixture. Then carefully fold in the remaining egg whites until well incorporated. Pour a tablespoon of salted caramel sauce into the bottom of each serving glass. Top with one-third of the mousse mixture. Drizzle over enough sauce to cover the mousse. Repeat this layering with mousse and caramel, finishing with a final layer of mousse. Refrigerate for an hour before serving. Decorate with a dollop of whipped cream.