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If you have Nutella but no chocolate mousse, dnt panic. We can fix that right away. All you need is a brilliant recipe for Nutella mousse like this one from Purewow. To use what I had on hand, I substituted the cream cheese for a tub of mascarpone and used only a quarter of the amount of sugar stated. I can imagine that you can totally go without any added sweetener as the Nutella should be enough for any seasoned sweet tooth. If you are patient enough, leave it to set in the fridge for a couple of hours to achieve the distinctive mousse-like texture but if you cannot keep yourself waiting for so long, grab a dessert spoon and simply dig in after topping with fresh cream and chocolate shavings [from the photos you can guess this is exactly what I did!]
250g mascarpone, room temperature
3/4 cup Nutella hazelnut spread
1/4 cup confectioners’ sugar
1 cup heavy cream, chilled
1 teaspoon pure vanilla extract
2 tablespoons chopped hazelnuts
2 tablespoons chopped dark chocolate
Whipped cream, for topping
- In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese with the Nutella.
- Add the confectioners’ sugar and beat until light and fluffy for 2 to 3 minutes. Transfer it to a medium bowl.
- Wipe out the bowl. In the bowl of the electric mixer, fitted with whip attachment, whip cream to soft peaks.
- Add sugar and vanilla extract, and whip to medium peaks. Add a third of whipped cream to Nutella mixture.
- Fold with a rubber spatula to combine. Add another third of cream and repeat, folding it until incorporated.
- Add the final third and fold to combine. Divide mousse among serving dishes and chill for 30 to 45 minutes.
- Top mousse with a dollop of whipped cream, garnish with chopped hazelnuts and dark chocolate. Serves 4.
Flan makes a delightfully elegant summer dessert without all the effort and expenses you would normally incur in the creation of something way more complicated but with no guarantee of turning out the way you want it. Flan spares you the pain of spending hours planning, baking and assembling; you can actually just whip it all together well in advance and whip it out at the very last moment and still expect a pat on the back for your culinary flair. Taken from Kitchme, this Spanish flan ditches the regular milk and eggs custard to derive its rich, velvety smooth texture from a mixture of condensed and evaporated milks. My tin of condensed milk had an almost dulce de leche consistency, which added to the pronounced caramel flavour I was hoping for in this simple yet ‘sophisticated’ dessert.
1 cup white granulated sugar
3 large eggs, room temperature
1 can (14 ounce) sweetened condensed milk
1 can (12 fluid ounce) evaporated milk
1 tablespoon vanilla extract
- Preheat oven to 350 degrees F (175 degrees C). Place a medium saucepan over medium-low heat.
- Melt the sugar in the pan until liquefied and golden in color. Be very careful when handling syrup.
- Pour hot syrup into a 9 inch round glass baking dish, turning to evenly coat the bottom and sides.
- In a large bowl, beat the eggs. Beat in condensed milk, evaporated milk and vanilla until smooth.
- Pour egg mixture into the baking dish and cover with aluminum foil. Bake in oven for 60 minutes.
- Let cool completely. To serve, carefully invert onto serving plate with edges when completely cool.
To counter the extreme temperatures we have been subject to lately, I have resorted to making my own ice creams and sorbets from simple everyday ingredients. In addition to creating new flavour combinations, it gives me complete control over the amount of sugar and fat that go in the making of my frozen treats. With the abundance of imported mangoes in my local fruit market, I knew it was high time to post a mango flavored dessert yet it felt unfair to bake them and lose all that glorious freshness in the process. It took me only an instant to register that I had never blogged about homemade frozen yogurt; somehow the simplicity of it made me overlook the beauty of this relatively healthy frozen dessert, commonly known and commercialized as fro-yo.
Frozen yogurt is now readily available in many popular outlets in our innumerable shopping malls, including brands like AngelBerry and SiMiS, boasting a wide array of flavors and toppings to accompany their creamy yogurts, almost ice cream-like in texture. The homemade version, while being slightly more tart and icy in comparison, carries the benefit of being genuinely fresh and way much cheaper. The recipe, from Sophisticated Gourmet, is made from juicy mango chunks pureed along with unsweetened yogurt. To reduce the chance of your fro-yo developing ice crystals, it is best to drain away maximum moisture from the yogurt by hanging it in a cheesecloth for a couple of hours and to replace milk with equal volume of cream for a velvety smooth texture.
MANGO FROZEN YOGURT
1 cup plain whole milk yogurt
1/2 cup fresh whole milk
5 tablespoons sugar, to taste
2 mangos, peeled and diced
3 1/2 tablespoons honey
Pinch of salt, optional
- Place all of the ingredients in a blender. Blend till smooth for about two minutes.
- Place the mango yogurt mixture in a bowl that is safe enough to go in the freezer.
- Place the yogurt mixture in the freezer, cover it, and set your timer to 45 minutes.
- After 45 minutes, whisk vigorously. Be sure to whisk mixture and not use a fork.
- After another 1 hour and 15 minutes into the freezing, whisk it vigorously again.
- Do the same 1 hour and 45 minutes into freezing and allow the mixture to freeze.
- After the mixture has frozen, scoop it in bowls. Top with some crushed pistachios.
Mango Frozen Yogurt