- 4 cups pomegranate juice (such as Pom), divided
- 1/4 cup plus 3 tablespoons sugar
- 6 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
- 1 cup chilled heavy whipping cream, divided
- 1 vanilla bean, split lengthwise
- 3/4 cup chilled crème fraîche
- Pomegranate seeds (for garnish)
Combine 2 cups pomegranate juice and 1/4 cup sugar in 8x8x2-inch glass baking dish. Stir mixture until sugar dissolves. Cover and freeze until granita is firm, at least 8 hours or overnight.
Combine remaining 2 cups pomegranate juice and 3 tablespoons sugar in heavy medium saucepan. Bring to boil, stirring mixture until sugar dissolves. Boil until mixture is syrupy and reduced to generous 1/2 cup, 12 to 14 minutes. Transfer syrup to small bowl. Chill until cold, at least 2 hours. DO AHEAD Granita and pomegranate syrup can be made 3 days ahead. Keep granita frozen. Keep pomegranate syrup chilled.
Place chopped white chocolate and pinch of salt in medium metal bowl. Pour 1/2 cup cream into small saucepan. Scrape in seeds from vanilla bean; add bean and bring to boil, whisking to blend. Remove vanilla bean. Pour hot cream mixture over chocolate in bowl; let stand 1 minute, then whisk until chocolate is melted and mixture is smooth. Cool until barely lukewarm, 5 to 10 minutes.
Using electric mixer, beat remaining 1/2 cup cream in large bowl until stiff peaks form. Fold in barely lukewarm melted chocolate mixture in 2 additions, then fold in crème fraîche. Divide mousse among 6 dessert glasses, leaving enough space at top of glasses to spoon granita over. Cover and chill until mixture firms up slightly, at least 8 hours or overnight. DO AHEAD Can be made 2 days ahead. Keep chilled.
Using fork, scrape surface of granita, forming icy flakes. Top each glass of mousse with generous amount of granita, dividing equally. Drizzle each lightly with pomegranate syrup. Sprinkle with pomegranate seeds and serve immediately.
Nutritional ContentOne serving contains the following: Calories (kcal) 513.4 % Calories from Fat 55.0 Fat (g) 31.4 Saturated Fat (g) 20.7 Cholesterol (mg) 86.7 Carbohydrates (g) 58.2 Dietary Fiber (g) 0.0 Total Sugars (g) 55.9 Net Carbs (g) 58.2 Protein (g) 4.2 Sodium (mg) 104.6Reviews Section
Tag Archives: mousse
A couple of weeks ago I turned 29. In true little loaf style, I managed to draw the celebrations out for well over a week, beginning with a BBQ in the rain, through two lunches, dinner with friends and a family meal on the actual day to a romantic meal for two. A pretty good haul for my very last birthday as an unmarried lady (‘single’ somehow sounds wrong I’ve not been single for over eight years).
The highlight of it all was an evening at Pollen Street Social with Carnivorous Fiancé. I’ve wanted to eat there for ages and thankfully the restaurant didn’t disappoint, from the endless supplies of beautiful homemade bread (so important for first impressions, but sadly something so many places get wrong) to the tiny personalized cake and card they brought over at the end of our meal after discovering that it was my birthday. Continue reading &rarr
Sorbets, Granitas and Ices
I've been collecting great sorbet recipes for a while, and I thought I'd share them with you here. While stuff like this might not be traditionally Creole, you'll find fresh house-made sorbets as a dessert item on the menus of many great New Orleans restaurants, including Emeril's, Bayona and Brigtsen's to name but three. This kind of dessert is a great idea if you feel you've been overindulging yourself with butter and cream. (Note: Any of the granita recipes can be made into sorbets by pouring the mixture into an ice cream freezer, instead of pan-freezing and scraping, and vice-versa.)
- Apple-Tarragon Granita, from the late Chef John Neal of Peristyle Restaurant
- Blood Orange and Rosemary Sorbet
- Blueberry Pomegranate Sorbet
- Blueberry Sage Marsala Sorbet
- Grapefruit-Campari Sorbet
- Mango-Lime Sorbet
- Peach-Champagne Sorbet
- Pear-Grappa Sorbet, with fresh vanilla bean
- Green Kelsey Plum Sorbet
- Italian Plum Sorbet
- Mom Strillacci's Lemon Ice
- Passionfruit Sorbet from Artesia Restaurant in Abita Springs.
- Raspberry-Zinfandel Sorbet
- Rhubarb Sorbet
- Strawberry Sorbet
- Three-Berry Sorbet
- Watermelon and Black Pepper Sorbet
- Watermelon Sorbet and Granita
White Chocolate Mousse with Pomegranate Granita - Recipes
I did manage to get to get in quite a lot of thermomixing over the school holidays, however most of it was repeats of my In The Mix Favourites, Mojito Cheesecakes, Caramelised White Chocolate Mousse with Passionfruit Puree and Coffee Crumb, the amazing Beetroot, Pomegranate and Pistachio Salad, Kirsch Ganache and Pastilla. We were enjoying our annual holiday down at the coast – and of course my thermomix came too!
What’s more though – I did manage to score quite a few thermo-related presents. The individual pudding basins I’d been wanting for the Steamed Celeriac and Mushroom Puddings, and a box full of goodies that are a little harder to find. I’m really looking forward to making some new dishes over the next little while.
One of the new dishes I did try over Christmas was the Oysters with Yuzu Granita. I adore oysters. The man of the house doesn’t. As simple as that. Won’t go anywhere near them, hates the sight of them. So I had to wait for an occasion where I was feeding a lot of people and what’s more, a group of people I knew liked oysters – they really are a polarising food I’ve decided.
This recipe comes from Darren Robertson, who was a chef at Tetsuya’s. I was lucky enough to go there once, and it was everything I had hoped for and more. I do need another fix at some stage – but as it’s been 4 years since I’ve even been in Sydney, it might be a while coming.
So, Christmas night at our house, my extended family descended. We are nearly unanimously seafood lovers, so it was a perfect opportunity to showcase the Oysters with Yuzu Granita. I did have to cheat a little, and used lime instead of yuzu. I’ve never actually seen a yuzu to my knowledge, and I wasn’t sure that the pre-Christmas day nightmare at the supermarket, greengrocer or any shopping precinct in general was the time to try and track it down.
You need to make sure that you have enough time to freeze the granita mix, so I actually prepared mine the day before, so it would be completely frozen, and I wouldn’t have to even think about it until a few minutes before I needed to serve them up the next day. I was making triple quantities as I had quite a few oysters to dress – but next time I’ll probably go with the single quantity, as it made quite a bit, and unless you’re using absolutely massive oysters, I don’t think you would need it.
The sand that you make to serve the oysters on is not strictly necessary – but it does help it look pretty on a serving platter. For mine, if you’re serving for a crowd and you have lots of oysters on a platter, you may not need it. I you were serving only a few oysters, then I’d definitely do the sand.
When you’re serving, and this might be a result of me making the basis the day before, it was quite icy. For mine, I’d prefer it to be a big slushier, so it could be a good idea to leave it in the TM bowl for a few minutes until you reach the desired consistency.
Overall though, it’s lovely. I’m even tempted to make it and serve the oysters and the granita in a shot glass.
Spiced Oranges with Pomegranate Granita and Marzipan Mousse
For the pomegranate granita, mix pomegranate juice, red wine and 1 tablespoon sugar in a metal bowl and freeze.
Mix white wine, cinnamon stick, cloves, vanilla bean and remaining sugar and bring to a boil. Peel orange, remove all white pith, cut into slices, stir into white wine mixture and refrigerate.
For the marzipan mousse, soak gelatin in cold water for about 5 minutes. Coarsely chop marzipan, mix with egg, egg yolks and Amaretto in a metal bowl and stir over a hot-water bath until thickened and creamy. Squeeze gelatin, stir into marzipan mixture until dissolved and refrigerate until partially set. Beat cream until stiff, fold into marzipan mixture and refrigerate until set.
Decoratively arrange orange slices on dessert plates and dollop scoops of marzipan mousse in the centers. Scrape pomegranate granita, spoon onto plates and garnish with mint and pieces of vanilla pod as desired to serve.
White chocolate recipes
Unlike milk and dark chocolate, white chocolate does not contain cocoa solids – instead, it is made from cocoa butter, sugar and milk solids. This lack of cocoa solids can make white chocolate difficult to work with when baking as it is liable to burn, but a little extra care is worthwhile for this surprisingly versatile ingredient.
White chocolate is a wonderful carrier of flavours and can be paired with a range of flavours and ingredients, from strawberries to scallops. Look out for white chocolates made with natural (not deoderised) cocoa butter and without vanilla, as this can overpower the other flavours in your dish. Keep an eye on the sugar content, too – if it is high, you may need to adjust your recipe to ensure it's not too sweet.
It's worth having a go at the selection of indulgent white chocolate recipes seen in this collection, such as Martin Wishart's White chocolate mousse with strawberries, Alan Murchison's White chocolate panna cotta with honeycomb or this simple White chocolate fudge recipe from Phil Carnegie.
Desserts that pay dividends
1 of 8 Pomegranate Granita with Cardamom Cream and Rose Meringues by Michelle Polzin, pastry chef at Range restaurant in San Francisco, Calif., on December 2, 2008. Craig Lee/The Chronicle Show More Show Less
2 of 8 Honey bread pudding with caramelized apples and cinnamon ice cream made by pastry chef Amy Brown at Nopa restaurant in San Francisco, Calif., on December 5, 2008. Craig Lee/The Chronicle Show More Show Less
4 of 8 Chocolate Mousse Roulade with Walnuts and Thyme by pastry chef, Nicole Krasinski, in San Francisco, Calif., on December 2, 2008. Craig Lee/The Chronicle Show More Show Less
5 of 8 Cinnamon buns photographed on Wednesday, November 26, 2008 in San Francisco. Eric Luse/The Chronicle Show More Show Less
7 of 8 Pomegranate Granita with Cardamom Cream and Rose Meringues by Michelle Polzin, pastry chef at Range restaurant in San Francisco, Calif., on December 2, 2008. Craig Lee/The Chronicle Show More Show Less
Overheard at a nearby table of young adults during a recent evening out:
"I may be unemployed, but I'm not giving up dessert."
The objects of my eavesdropping toasted with forkfuls of dense chocolate pot de crème, and shared a blissful moment of indulgence.
It is the holiday season, after all.
Whether you can afford to fit expensive dining into the budget, sweets can still be on the menu. From a seasonal pomegranate granita to lusty bread pudding, many of the festive holiday desserts you'll find in Bay Area restaurants this winter translate easily to the home kitchen.
Local pastry chefs confirm that while belts may not be tightening in the dessert department - yet - customers seem drawn to comforting, familiar sweets- a typical hard-times response. Plus, they expect their money's worth.
That's not hard for these chefs to accomplish. They focus on seasonal, unfussy ingredients, using what's plentiful and being smart about the choices they make. In truth, that was a Bay Area philosophy long before any talk of bailouts and Depressions, and it's an approach that works well at home, too.
"I've never depended on higher-cost ingredients," says Nicole Krasinski, pastry chef at the now-closed Rubicon. "If the chocolate is good, it doesn't have to be so expensive."
These days, that good chocolate might go into a roulade. She accents the mousse with chopped thyme to balance the sweetness, and garnishes the finished slices with a drizzle of honey and some walnuts. This festive dessert can be assembled in one afternoon and served after dinner.
At Range in San Francisco, pastry chef Michelle Polzine also puts a gussied-up spin on an easy dessert.
"If people are ordering less and spending less, you have to make sure that it's really good," she says. For her that means pairing unlikely flavors that both surprise and delight. Diners will find one such dessert - pomegranate granita with cardamom ice cream and buttons of rose meringue - on her winter menu.
For the home cook, the ruby-hued icy granita is a showstopper. Polzine says that not only can you substitute cardamom whipped cream in place of the ice cream to save time, but you can also create every component of the dessert at least a day or two in advance.
Granita is easy, explains Polzine, because if the texture isn't right or you want to adjust the flavors, you can always temper it - let it melt a little bit - then rake it though with a fork and re-freeze it.
"As long as you take care of it," she says, the granita will last for a while, making it a perfect holiday party dish.
But, if granita seems a little chilly for the upcoming months, Nopa pastry chef Amy Brown has another idea - a dish that will warm and make an impression while still fitting within a budget.
"My desserts are not extravagant in any way," says Brown, explaining that she considers them the end of a meal as opposed to a meal unto themselves. Still, her honey bread pudding with caramelized apples - while light in texture - is so sinfully rich and decadent that it's hard to make room for anything else. One taste of this, and it might be all you want to eat.
In the caramelized apples that accompany the pudding, Brown uses pepper to bring out the holiday flavors of nutmeg and cinnamon. The pepper also helps cut the intensity of the pudding.
To step it up a notch, Brown recommends carefully choosing the type of bread you use. Think of it as you would cooking with wine - if you like to eat the bread, it's probably good for the pudding. She does caution that whole wheat bread will absorb the liquid differently, so beginners should start with some combination of white bread. Brioche, Italian loaves and sourdough work exceptionally well.
Ubuntu's Deanie Fox also makes a seasonal bread pudding flavored with eggnog. But for Fox, baking at this time of the year isn't just about her restaurant desserts.
As the pastry chef at the acclaimed Napa vegetarian spot, Fox is constantly coming up with innovative ways to utilize the season's bounty. But when it comes to the holidays, she's still partial to her mother's cinnamon rolls, which are perfect for Christmas morning or a holiday brunch.
The recipe starts out with frozen yeast dough from the supermarket, a huge time-saver. The rolls can be assembled the night before, left out or kept in the fridge to rise, and baked in about 15 minutes in the morning.
They're every bit worth the indulgence - puffy and light with a slick of melted icing on top. And whether you're mourning the loss of a 401(k), a vacation or an expensive meal out, a little sugar goes a long way.
Here are the restaurants serving desserts mentioned in this story:
Nopa. 560 Divisadero St. (at Hayes) (415) 864-8643 or nopasf.com.
Range. 842 Valencia St. (between 19th and 20th), San Francisco (41%) 282-8283 or rangesf.com.
Ubuntu. 1140 Main St. (at Pearl), Napa (707) 251-5656 or ubuntunapa.com.
Bittersweet Chocolate Mousse Roulade with Walnuts, Thyme & Honey
From Nicole Krasinski, former Rubicon pastry chef.
- The chocolate cake
- 4 ounces 64%-70% bittersweet chocolate, chopped
- 4 egg whites, at room temperature
- -- Pinch cream of tartar
- 1/2 cup granulated sugar
- 4 egg yolks
- 1/4 cup unsweetened cocoa powder
- The walnut mousse
- 3 1/2 ounces 70% bittersweet chocolate, chopped
- 1 cup heavy cream
- 1 1/2 cups walnut halves, lightly toasted & cooled
- 1 tablespoon walnut or olive oil
- -- Pinch kosher salt
- 1 teaspoon fresh thyme leaves, chopped
- 2 egg yolks
- 1/4 cup granulated sugar
- The garnish
- 1 cup walnut halves, toasted & cooled
- 1/4 cup honey
For the cake: Preheat the oven to 375°. Line the bottom of a 13-by-9-inch baking sheet with parchment paper.
Combine the chocolate with 1/4 cup water in a large metal bowl and set in a wide skillet of barely simmering water, stirring frequently until the chocolate has completely melted and the mixture is smooth. Set aside.
Place the egg whites in a large dry bowl. Whisk the whites until foamy, then add the cream of tartar and whip to soft peaks. Add the sugar gradually and whip to stiff peaks.
Make sure the chocolate has not cooled off and begun to set up or it will cause lumps in the cake. If it has, place over warm water for a few seconds, stirring constantly until it has warmed slightly.
Whisk the yolks into the melted chocolate. Fold 1/4 of the whites completely into the chocolate to lighten it. Add the remaining whites and fold in gently but not completely. Spread the batter evenly in the prepared pan and bake until the cake springs back when pressed, about 10 minutes. Cool completely in the pan.
For the mousse: Place the chocolate in a bowl and set in a wide skillet of barely simmering water, stirring frequently until the chocolate has completely melted and is smooth. Set aside.
Whip the cream to soft peaks, and set aside.
In a food processor, pulse the nuts, oil and salt into a paste. Add the nut paste and chopped thyme to the melted chocolate and stir until well combined, cover with plastic wrap and set aside.
In a the bowl of a stand mixer, whisk the yolks on low speed. In a small saucepan combine the sugar and 2 tablespoons water, place over medium heat and bring to a boil. With the mixer on medium speed, slowly pour the boiling sugar into the yolks. Turn the mixer up to high and whip until cool, about 6-8 minutes.
Gently fold the yolks into the walnut-chocolate mixture, then fold in the whipped cream.
Place the mousse in the refrigerator for 15-30 minutes until it just begins to set up. You can also chill it overnight, but if you do, allow the mousse to sit at room temperature for about 30 minutes before using.
Loosen the edges of the cake away from the sides of the pan. Using a fine sieve gently sift a light layer of the cocoa powder over the top of the cake. Cover the top of the cake with a piece foil and holding the foil and pan edges together at both ends, invert the pan onto the counter. Remove the pan and gently peel off the parchment paper. Using an offset spatula spread the filling onto the cake. Starting with the long edge closest to you roll up the cake. Cover with foil and chill for at least 4 hours.
To serve: Slice the roulade into 8 pieces with a hot knife and garnish with toasted walnuts and a drizzle of honey next to the cake.
The roulade can be kept covered and unsliced in the refrigerator for 3 days.
Per serving: 605 calories, 11 g protein, 54 g carbohydrate, 43 g fat (14 g saturated), 200 mg cholesterol, 55 mg sodium, 3 g fiber.
Pomegranate Granita with Cardamom Cream & Rose Meringues
From Michelle Polzine, pastry chef at Range in San Francisco.
- The granita
- 1 1/2 cups unsweetened pomegranate juice (not from concentrate if you can find it)
- 3/4 cup filtered or bottled water
- 2 tablespoons sugar + more if needed
- 1/4 teaspoon kosher salt
- The cardamom cream
- 9 to 10 green cardamom pods
- 3/4 cup heavy cream
- 1 tablespoon sugar
- The rose meringues
- 1 extra-large egg white (1 ounce)
- 1/2 cup powdered sugar
- -- Pinch salt
- 1/8 teaspoon rose water
- 1/2 cup pomegranate seeds
For the granita: Whisk ingredients together until the sugar and salt have dissolved. Taste and adjust with sugar if necessary. Pour into a large, nonreactive baking pan (Pyrex is ideal.) Place in freezer. When set, but not rock hard, scrape with the tines of a fork. Repeat as necessary until you have icy flakes.
For the cardamom cream: Toast the cardamom in a small pan for 2-3 minutes, until the aroma is released. Crush with a mortar and pestle, or smash with a rolling pin on the counter between sheets of parchment paper to keep the pods from flying. In a small saucepan, scald cream with the crushed pods, then remove from heat. Cover with plastic wrap, and let steep for at least 2-3 hours. Remove plastic wrap, add sugar and stir to dissolve. Chill completely, a few hours or overnight.
For the rose meringues: Preheat oven to 200°.
Combine egg white, sugar and salt in a mixing bowl set over a pot of barely simmering water. Whisk constantly with a hand mixer on medium-low speed to dissolve sugar and warm whites. They should be just hot to the touch. Whip on highest speed until you have the consistency of marshmallow cream. Add the rose water. It should taste quite strong, but not overpowering. Transfer to a piping bag with a small round tip.
Pipe small dots measuring about 1 centimeter in diameter onto a parchment-lined baking sheet. Double the amount that you need save the rest for snacking. Bake at 200° with the door propped open with a wooden spoon for about 1 hour to dry out the meringues. Take one out at 30-45 minutes, and let it cool to test. If they're crunchy, they're ready.
To assemble: Chill a mixing bowl in the freezer. When cold, strain the cardamom cream into the bowl. Whip the cream to soft peaks.
In a dessert or martini glass, place 5 or 6 meringues, a few pomegranate seeds and a small spoonful of the cream. Place a layer of granita, then 10 or 12 meringues, more seeds, and a couple of dollops of the cream around the sides. Top off with granita using a downward motion with your spoon to pile it high and tight, snow cone style. Repeat with the remaining glasses. Serve immediately.
Per serving: 160 calories, 1 g protein, 21 g carbohydrate, 8 g fat (5 g saturated), 31 mg cholesterol, 89 mg sodium, 0 fiber.
Honey Bread Pudding with Caramelized Apples
From Amy Brown of Nopa in San Francisco.
- The bread pudding
- 16 cups of bread, crusts removed and cut into 1-inch cubes (any combination of brioche, pain de mie, sourdough or Italian bread works well)
- 3 1/2 cups milk
- 3 1/2 cups heavy cream
- 1 cup creme fraiche
- 8 eggs
- 1 1/4 cups sugar
- 1/2 cup honey
- 2 teaspoons vanilla
- 1 teaspoon kosher salt
- The caramelized apples
- 2 cups sugar
- 2 teaspoons kosher salt
- 1 vanilla bean, scraped
- 1/2 teaspoon grated nutmeg
- 1 1/2 teaspoon ground black pepper
- 1 teaspoon ground cinnamon
- 8 to 10 apples (tart-sweet baking varietals like Jonathan, Pink Lady or Sierra Beauties work best)
- 3 tablespoons butter
- 1/4 cup Calvados (optional)
For the bread pudding: Place the bread cubes in a 13-by-9-inch casserole dish or baking dish at least 3 inches deep (a dish that is 2 inches high will work, but you'll have to be careful when tossing, as the liquid will come very close to the top).
Combine the milk, cream and creme fraiche until smooth. Pour the mixture over the bread cubes and gently press them down until the bread has been soaked. Chill for at least 3 hours or overnight. At this point, the bread should have absorbed a good amount of the liquid, with about 2 inches of liquid visible below the bread. If it still seems too wet, add a few more cubes of bread (the amount of absorption will vary somewhat with the type of bread used).
When the bread has soaked, preheat the oven to 350°. Whisk the eggs, then whisk in the sugar, honey, vanilla and salt.
Pour this mixture over the soaked bread and gently using your hands fold in the egg mixture. The soaked bread will break up some during this step but is important that the egg mixture be thoroughly incorporated.
Cover the bread pudding with a piece of parchment paper and foil. Place in a baking pan that's larger than the one holding the bread pudding and fill halfway up the sides with hot water. Bake for two hours.
To see if the pudding is almost done, put a metal offset spatula or knife into the middle of the bread pudding at an angle and gently lift up. If the space created fills with liquid, it needs a little more time. If the interior looks wet but solid, uncover and cook for 30 more minutes to crisp up the top. Cool before cutting and serving. (This is a lot easier to cut when cold.)
For the apples: Combine the sugar, salt, vanilla bean and seeds, and spices in a bowl.
Peel the apples and cut down through the core into quarters. Lay each quarter on a cut side and slice away the core at an angle. Cut each cored piece in half. Place the apple pieces in a large bowl and sprinkle the sugar mixture over the top. With your hands, combine the sugar and apples until the apples are well coated. Set aside for 15 minutes, then remix. The apples should have started to release liquid and the mixture should be wet.
In a large saute pan, melt half of the butter over a high flame. When the butter is bubbling, pour half of the apple mixture into the pan (being careful to avoid splattering). Begin to stir and flip the apples in the pan until the sugar starts to color. Continue flipping and/or stirring carefully to caramelize the apples evenly and avoid burnt spots. The apples will become fairly dark this is OK. When the apples are evenly dark, pour in enough water to submerge apples halfway and turn the flame down to medium-high. Cook, tossing and stirring the apples every so often, until the liquid is a thick syrup. Check the apples to see if they are cooked through, if not, add a little more water and cook down again. Remove apples from heat and pour in half of the Calvados over while still hot. Repeat the process with the remaining uncooked apples. The apples can be made ahead and rewarmed before serving.
To serve: Reheat the bread pudding in the oven. Set a square on a plate and spoon some of the apples on top. Drizzle some the syrup around and over the pudding.
Per serving: 605 calories, 11 g protein, 85 g carbohydrate, 27 g fat (16 g saturated), 175 mg cholesterol, 803 mg sodium, 2 g fiber.
From Deanie Fox of Ubuntu Restaurant in Napa.
- The rolls
- 1 loaf Bridgeford bread (from a frozen 3-loaf package see Note)
- 4 ounces (1 stick) unsalted butter, softened
- 1/3 cup granulated sugar
- 1/3 cup dark brown sugar
- 1 teaspoon cinnamon
- The icing
- 8 ounces (2 sticks) unsalted butter, softened
- 1 pound box powdered sugar
- 1/2 teaspoon vanilla
- 4 to 6 tablespoons milk, at room temperature
Instructions: Defrost bread according to package instructions. Roll dough to approximately a 6-by-15-inch rectangle.
Spread softened butter evenly over dough. Combine sugars and cinnamon in a bowl, and sprinkle evenly over the butter.
With the long side facing you, roll dough to create a log. Slice log into approximately 12 one-inch rolls. Divide the rolls among 2 greased pie plates.
Cover tops loosely with plastic wrap and let rolls rise, approximately 3-4 hours or overnight. (If it's warm out, you can do this in the fridge. Otherwise, it's OK to leave these out overnight to bake in the morning.)
Bake rolls until the dough is brown, and sugar is bubbly, approximately 10-15 minutes.
Meanwhile, make the icing. Cream the butter in a mixing bowl fitted with the paddle attachment. Add powdered sugar and vanilla. Add the milk in small amounts - using just enough to keep the icing fluffy.
Let rolls cool slightly and spread icing evenly over the top.
Note: Bridgeford bread can be found in the freezer section at most grocery stores.
Per serving: 505 calories, 4 g protein, 69 g carbohydrate, 25 g fat (14 g saturated), 63 mg cholesterol, 219 mg sodium, 1 g fiber.
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CHOCOLATE CHIA MOUSSE TARTLETS
After her board exams, when my teen was at home, I was always busy trying to cater to her teen appetite which always seemed to be on an over drive. The demands for ‘kuchh achha’ (something good) was one thing that at times drove me nuts coz that ‘kuchh achha’ was never defined in words (how easy that would make life!). Whatever it was that she craved or wanted, my core concern as a mother was always to serve her something that would be healthy, nutritious and delicious. Months of stress, late night studies, binge eating took a toll on her weight and I was trying to get her back in shape. Salads with light dressings, yogurt-based smoothie bowls, grilled fish and chicken, healthy bakes were dished out of our kitchen along with a few cheat meals thrown in. It was also a time when I realised that for some cravings of ‘kuchh achha’, chocolate is the only best answer. It was during one of this chocolate eureka moments, that the idea to make these gluten free and vegan mousse tartlets took shape. They turned out yum and are pretty healthy. They allowed us to indulge our sweet tooth and chocolate craving pretty much guilty free. 😊
I had earlier shared two gluten free and vegan recipes for chocolate mousse, one made using aquafaba and the other with avocado. Both were much loved by everyone. In case you are in a mood for something light, feel free to get rid of the tartlets and serve the mousse on its own.
I have used coconut milk for the chia mousse, feel free to swap it with plant milk / nut milk or dairy milk. But do keep in mind that you may have to slightly tweak the ratio of chia seeds to milk as the consistency of milk will vary depending on whether you are using dairy or non–dairy, low fat or full fat milk.
For Chia Mousse
2 C Coconut Milk or any milk of your choice
4 – 6 tbsp Sweetener (adjust to taste)
5 tbsp Dark Chocolate Chips, melted
Powder the chia seeds in a spice grinder or a coffee grinder.
(I grind them in a mixer-grinder and they give perfect result)
Add everything in a mixing bowl and whisk everything together. OR
Put everything in a blender and blend it well (this is what I have started doing of late since it is easier and faster)
Transfer the contents in a bowl.
Cover with a lid or a cling wrap and place the bowl in a refrigerator for at least four hours but preferably (and recommended), overnight.
6 tbsp softened Butter/ Coconut Oil
2 tbsp Coconut Sugar or any sweetener of your choice
Turn on the oven and set it to heat at 180 degree C
Meanwhile, in a mixing bowl, mix together all the ingredients and bring them together by rubbing them with your fingers.
Rub it well and ensure that there are no dry bits in the mixture.
The mixture will be pretty moist in texture by now.
Divide the mixture / dough equally among five tartlet pans and using your fingers or thumb pat it evenly in the pan. Pinch and crimp it against the sides as well, so that the thickness is even on the base and the sides. Remove any excess dough if required.
Place the tartlet pans on a baking sheet and carefully place it in the oven.
Bake the tartlet crust for 20 – 25 minutes, depending on the thermostat of your oven. (it took me 25 minutes) or till the crust turns golden
Carefully remove from oven and allow to cool completely. (Once cool, I placed them in the refrigerator for half an hour before I slipped off the outer ring)
Yield – 5 tartlets (of 3½ inch diameter)
To Assemble & Garnish
Once the crust is completely cool, fill them with the chocolate chia mousse.
(I load the shells with the mousse)
Scatter the almond slivers and cacao nibs over each tartlet and garnish with rose petals.
Note – Refrigerate it again for an hour before serving it if you wish to.
Thanks for your visit and see you soon again with another exciting recipe!
Taruna, these chocolate mousse tartlets are gorgeous! I love how you’ve made them guilt free. It must have required a lot of extra thinking and creativity, but you’ve turned something so decadent into something healthy. Thanks so much for the wonderful recipe!
I imagine how good this mousse tastes with coconut milk and chocolate chips…mmm!
They look heavenly! Love the all almond crust and chocolate mousse with chia sounds fabulous.
What lovely little chocolate chia mousse tartlets! I could do with one of these now to go with my coffee. Yum!
These look and sound super-tasty! I’ve never used chia seeds in this type of dish and have been wanting to try. Chocolate always gives me a reason. Thanks for the recipe!
What a wonderful looking tarts with a great filling!
These look SO good! Terrific tartlets, really creative recipe. Thanks.
I know these tarts would be a huge hit in my house! They are irresistible.
These tartlets look super gorgeous! That chocolate chia filling is especially irresistible
Oh YUM! Have never had chocolate pudding made with coconut milk. Sounds wonderful! Happy 2020!!
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See the recipe for Pastry Puffs »