“Everything happens for a good reason!” was a sentence I heard often these past few days. It probably does – but right now it kind of feels like things are happening for no reason at all! Still I hate crying over spilled milk for long. I do not have the patient for it. Yes, I lament, get mad and am frustrated at being thrown into this situation. The thought of having to unpack the boxes, I just packed a few weeks ago, makes me want to kick them to the Moon. But surprisingly I am on a high!
Yes I am riding a wave of enthusiasm right now and although I know keeping my balance might get trickier, I want to be able to grasp every minute of the magical support, motivation and joy I have been getting. It feels like balsam and makes me feel safe to face whatever is going to come my way. Everyone and I really mean everyone, whether it’s the friends, parents at the school or colleagues and of course my blog family have been offering so much support, good words of advice and affection that it lifts me up higher and higher.
I am plowing ahead though. Although I have not unpacked and re-set up my photo studio yet, I am channeling my frustration into positive energy and have been taking photos again. I missed this! Just clearing my head and thinking of nothing else but exposure, aperture and lighting. There are no boxes, no fears of being separated and having to see Soeren be sad to be apart from his best buddy – his dad. Just me, my camera and my motive.
My mind is also back in the kitchen and I cannot wait to start experimenting, cooking and baking again. The past several weeks it was mostly quick meals and as I packed or sold off my kitchen tools, room for experimenting and being creative on a large scale was out of the question. One of the first things I did this week was contact Ivonne and Lisa and asked them if they would take me back into the safe and snug arms of the Daring Bakers. I’m looking forward to this month’s challenge.
Another thing I am also doing is planning – a “I-am-back-without-really-leaving-and-thank-you-for-the-support” party! Those who know me, also know I always thank with food. Food comforts and brings people of all cultures together and food makes everyone happy. Many of my friends are used to getting jars filled with homemade apricot salsa or a medley of jams, jellies and preserves, favorites are of course my experiments of pralines or truffles. I have been playing around and trying to come up with a few special recipes.
I know that I can hit the nerves of all my dear ones around me – here in Weimar and on this blog – if I tickle their sweet tastebuds.
Sensually sweet mangoes and thick creamy Greek yogurt make this mousse an airy and delicious delight. Delicately infused with vanilla and topped with pure mango cubes, I am hoping that all of you who have been there for me over the past days will accept my humble way of showing my deepest gratitude.
Mango Yogurt Mousse (Eggless)
Printable version of recipe here
2-3 ripe mangoes, 2 puréed and 1 cut into cubes
250g thick Greek yogurt
65g fine sugar
240 ml heavy cream, chilled
1 vanilla bean, insides scraped out
1 sheet gelatin
- In a food processor or blender, blend the sugar, mango purée from 2 mangoes and vanilla into a smooth mixture.
- Take about 2 to 3 tablespoons of the mixture and gently heat in a saucepan. Dissolve the gelatin in the mixture then add it back to the mango purée mixture. Blend everything quickly to ensure the gelatin in incorporated well.
- Transfer everything into a bowl then with a whisk, whisk in the Greek yogurt until smooth.
- In a separate bowl beat the chilled heavy cream until it holds stiff peaks. Gently fold the whipped cream into the mango mixture until thoroughly incorporated.
- Divide the mousse into 4 dessert bowls or glasses and chill overnight.
- Garnish with the mango cubes and serve well chilled with chocolate Florentine cookies.
You can use both low-fat yogurt and cream for the dessert. The heavy cream can be totally substituted by another 240-250g of Greek yogurt. However note that the texture will be slightly different. Expect it to be a bit more dense as when whipped cream is used.
Canned mangoes, available at most Indian stores, can be used if you cannot find ripe mangoes in your area.
The test version of the mousse got enthusiastic thumbs up from both Tom and Soeren. I cannot imagine anyone not being a fan of mango and mousse. What I like about this dessert is that it is so quick to make and being an eggless dessert should get it a few additional bonus points. The subtle vanilla flavor highlights the aromas of mango intensively. A pure delight for all my sweet friends!
You might like these dessert delights from WFLH:
|Spiced Chai Latte Cream||Chocolate Chile Pots De Crème||Coconut Mousse with Mango Coulis|
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