Isn't it funny how fast the holidays have raced past? Wasn't it just a few days ago I was fussing about my menu plan for Christmas Eve dinner, packing presents to help Santa with his huge duties and ranting on about what to wear at the New Year's Eve party with my girlfriends?
I was just getting used to sleeping late, enjoying late breakfasts with my boys, lazing into the day, visiting friends, reading or sledging with Soeren - that was the order of the day for the past 2 weeks. Now it's back to work, routines, appointments and the need to pick up the pace again. The last two weeks of December poofed away too fast. But they always do - every year!
Hopefully you all had a great start to your new year and are as excited to get on with the new and be done with the old as I am. I was just jotting down the vacations and upcoming highlights for 2010 and I have to say if the rest of the year looks as good as this then it's gotta be a good one. Just for starters, I will be getting visitors from Nantes towards the end of January, maybe a trip to Dubai, Food Blogger Connect in June, summer in Norway and A-HA in Dresden with my Cook Sister! Not to mention spending a few fun weekends in and around Berlin as Tom starts a new episode in his life.
Have you all made any resolutions for the new year? Tell me!
I am not much for resolutions I have to admit. I simply believe if I need to change something in my life then I should do it - at that point and not wait till the year ends. I am impatient by nature and waiting only dissatisfies me. Sure there are times when you do not have control over certain issues then there is a wait. But if I can control it then I can change it. So, here's to hoping that I have a lot of control over 2010!
I am afraid that you won't have much control over this sweet sin though. It was our Christmas Eve dinner dessert - a fluffy white chocolate mousse flavored sensually with the warmth of cardamom and sprinkled with spiced spekulatius crumbs. I made a few extras just in case any of our guests were craving seconds - what can I say? I should have made enough for thirds!
White Chocolate Cardamom Mousse with Spekulatius Crumbs
Printable version of recipe here
180g white chocolate, coarsely chopped
300 ml whipping cream
1/2 - 1 teaspoon ground cardamom, depending on the preferred intensity of cardamom
2 sheets gelatin
3 eggs, separated
120g spiced spekulatius cookies, coarsely crushed
- Place a heatproof bowl over a saucepan of simmering water. Stir together the chocolate and cream in the bowl until the chocolate has melted. Set aside to cool.
- Soak gelatin in a small bowl of cold water for approx. 5 minutes, then squeeze excess water. Place the gelatin in a small saucepan and gently heat. Add 1-2 tablespoons of the chocolate-cream mixture and stir to dissolve the gelatin.
- Stir in the eggs into the slightly warm chocolate-cream mixture, then add the cardamom powder and the gelatin to the mixture and incorporate.
- Refrigerate for about 20 - 30 minutes, until the mixture has thickened slightly.
- Beat the egg whites with electric beaters until firm peaks form. Fold into the cream mixture until evenly combined.
- Divide the mousse mixture into dessert bowls, glasses or cups, then refrigerate for 3 hours or preferably overnight until set.
- Before serving sprinkle generous amounts of the spekulatius crumbs over the top. Alternatively you can layer the mousse mixture with the crumbs. To do this you will need to fill your dessert glass half way, then sprinkle a thick layer of the spekulatius crumbs, pour a layer of the mousse mixture and finally top with another spekulatius crumb layer. The mousse mixture will have to be fairly thick to avoid the crumbs sinking into the mousse while layering so increase the initial refrigeration time in step 4. accordingly.
A nice way to kick off the new year – don’t you think? A treat to satisfy all your sweet teeth - and I know there are a few of them out there. It certainly satisfied ours. Mousse is always an all time favorite - being elegant and exquisite, fluffy, and dense, moist and simply irresistible in every way. White chocolate epitomized the white Christmas we were having, while the cardamom added the warming glow and the spekulatius crumbs were an added crunchy bonus to play-off against the smoothness of the entire dessert. It went down with our friends quite well - I watched them savor each bite - slowly and almost affectionately - until I told them there was plenty for another round.
My latest article on the FoodieView Blog is all about Mesmerizing Macarons so if you are looking for ideas or a little kick-start to make these tantalizing treats come on over and have a look and the huge variety I have listed for you!
You might like these creamy desserts from WFLH:
|Chai Latte Cream||Panna Cotta - Strawberry with Balsamic Red Wine Syrup||Persimmon Honey Nut Yogurt Verrines|
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