Baking| Mousse-a-cotta with Macs in the Air!

“Women are made to be loved, not understood.”
Oscar Wilde

Mousse-a-cotta with Sesame MacaronsAs usual a fight to the finish! Another month almost gone; one would think the New Year had just begun! MacTweets time again. Over at our mac-obsessed kitchen, it’s time to share some special mac love . Jamie and I called for just that this February to honour St Valentine.  Even though  I’ve had loads of mac luck the past few months, this time the feet proved elusive.

Mac Attack #16 – MACS ARE IN THE AIR … With Chet Baker crooning My Funny Valentine, take your romantic heart and scurry into your kitchen and bake a batch of French macarons for that special someone, the lover, the spouse, the best friend, the children, the one whom you want to offer up something special, the one whom you want to make smile.

Create something new, something exciting, something wildly romantic! Nothing says I Love You like a sweet little something, the size of a kiss, the flavor of your wildest desire, the macaron.

mousse-a-cotta & sesame macaronsMy black sesame valentine macarons struggled at high sea, after 2 batches of failure, I managed one with a little success. My fault as I tried stupid tricks. Thermomix experiments with 1 egg white=FAIL. Sesame and almond meal with lofty dreams also failed, well almost. Thankfully got a few feet in a tray, the pop macs didn’t work, so I had to be happy with 2 pairs! I think I overworked the sesame seeds while grinding.Chocolate mousseMy mac experiments coincided with another experiment, an attempted fast track dessert. The teens diet has had severe repercussions on our sweet life. Desserts have been reduced to pitiable levels and the lad is whining all the time. Couldn’t take his pressure the other day, and in a hurry whipped up some eggless chocolate mousse of some sort. While Mr PAB enjoyed it oodles, the kids were a little iffy as in some parts the melted chocolate became grainy as I didn’t whisk it in too fast.Mousse-a-cotta with Sesame MacaronsI had some left and decided to redo it for the starving dwarfs. Mousse-a-cotta or panna-mousse is what eventually found its way back into the goblets, and found its way into the dwarfs tummies at express speed too! They loved the second fast track attempt, one that I added a dash of espresso to as well. I served them with my pair of precious feet, the failed ones vainly trying to fly the flag on sticks! Posting these now, with hope for a brighter mac future!

Do you want to join us making MACARONS?

If you do, you are most welcome to join us  for this challenge, or the next. You can find all the information at our dedicated macaron blog MacTweets. We generally post the round-up by the end of every month, following which a new challenge is posted!

Black Sesame MacaronsBlack Sesame Macarons with Nutella
1/2 cup powdered sugar
1/4 cup powdered almonds
1 tbsp black sesame seeds
1 large egg white, at room temperature
2 1/2 tbsp granulated sugar
1/2 tsp egg white powder
Method:
Line two baking sheets with parchment paper.
Grind together the powdered sugar with the almond powder and sesame seeds so there are no lumps; use a blender or food processor since almond meal that you buy isn’t quite fine enough.
In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.
Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding.
Using a teaspoon, or piping bag, drop / pipe the batter on the parchment-lined baking sheets in 1″ circles evenly spaced one-inch apart.
Rap the baking sheet a few times firmly on the counter top to flatten the macarons, then rest for about an hour.
Preheat oven to 140C. Bake them for 15-18 minutes.
Let cool completely then remove from baking sheet. Sandwich with Nutella.
Mousse-a-cotta Mousse-a-cotta
Serves 4
250ml low-fat cream
100gm dark chocolate
1/2 tsp espresso powder
1 tbsp sugar
1 sheet of gelatin
Method:
Soak gelatin sheet in cold water for 5 minutes, until soft.
Put cream, espresso powder, sugar and chocolate in a pan and simmer for 5-7 minutes until the chocolate has melted.
Squeeze out the gelatin sheet and stir into hot cream mixture. Take off heat and stir till the sheet is completely dissolved. {Don’t let the cream come to a boil}
Cool slightly and pour into goblets. Chill for at least 4 hours. Serve chilled.

Mousse-a-cotta with Sesame Macarons
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45 Comments

  • 6 years ago

    I’m really liking the dark background in the top shot, Deeba! These look ah-maaazing. I’m especially drooling for the sesame macarons as that’s a favorite ingredient of mine.

  • 6 years ago

    OMG, I am drooling in front of my screen! That mousse lookls so rich and luscious and the macarons are so tempting. Am I in foodie heaven?

    Cheers,

    Rosa

  • 6 years ago

    this is real torture, chocolate mousse has me drooling all over it, now if only i could taste, i am sure I would be in heaven. lovely pictures as well.

  • Barbara | VinoLuciStyle
    6 years ago

    One of my all time favorite desserts. Someone once asked, ‘Isn’t it just pudding?’ Um, no. I mean NO! Lovely pics and to tell you the truth, from this frustrated macaroner; maybe good to know it’s not just me. Those are just finicky little buggars, that’s all there is to it!

  • 6 years ago

    It will make anyone who set eyes on it to drool…
    Looks delicious…

  • 6 years ago

    Awesome recipes you’ve got here!

  • 6 years ago

    Gorgeous!! Anything with Nutella;)

  • 6 years ago

    This is stunning!! Absolutely gorgeous!

  • 6 years ago

    I don’t know that I could take the failure of making macarons Deeba. The first attempt might work out perfectly as beginners luck, but then it would be doomed for failure.

  • Priya
    6 years ago

    Woww am speechless, those tempting and gorgeous dessert makes me drool..

  • 6 years ago

    healthy n bful and colorful…yummy n sinfully deadly…pics r simply gorgeous

  • 6 years ago

    So decadent and provocative.
    Outstanding recipe and breathtaking clicks.
    Bravo ♥

  • 6 years ago

    I love these Deeba look so cute!! gloria

  • 6 years ago

    What a cute display – love the idea of adding “macs”.

    🙂
    ButterYum

  • 6 years ago

    I love your happy little Valentine Macs. And your fun little made up names. Your Mousse-a-cotta looks luscious!

  • 6 years ago

    so cute!! i am going to try macs soon, following one of your recipes!

  • 6 years ago

    making me drooling!

  • Dhwani Devater
    6 years ago

    Hey Deeba, I just love your blog, I would be just an addition to the many people who say you are the best. I have been trying to make things inspired by you and I must say, I have learnt a lot from your blog.

    Your Mousse-a-cotta looks so tempting, in fact I find myself salivating, looking through the pictures of your creations. I am a vegetation and I do not use eggs or gelatin for my preparations either. Can you please tell me what quantity of agar can be used instead of gelatin?

    I also wanted to try my hand at macaroons but I dont know the substitute for eggs.

    Please advise!

  • 6 years ago

    I think the black sesame with Nutella combo is just brilliant! The little hearts on the shells are so cute.

  • 6 years ago

    OOOO, I would love to sink my teeth into any one of these. Each looks diving. You are definitely the macaron Queen!
    🙂
    valerie

  • 6 years ago

    Can’t wait to dig into the decadent mousse ! But Pray ! Pl educate me , how many grams of loose gelatine I need to use?

    • 6 years ago

      Hi Jayashree, I think it should be approximately 1 tsp of loose gelatin. Take a look at this link – the gelatin 911. take care…

  • 6 years ago

    This mousse looks divine and sublime – it puts the poor back in the back seat Deeba! Simply gorgeous!

  • 6 years ago

    Wow!! I am just salivating here wishing I could reach out and eat all that mousse!! Brilliant!

  • 6 years ago

    The mousse and macs are made to be loved, just as OW said. Luscious and decadent. Brava!

  • 6 years ago

    This is so lovely, how I would love to dive into a pool of that mousse and then come up for air to eat those delicious macarons! Stunning!
    *kisses* HH

  • 6 years ago

    This is the latest, most original mac concoction I have seen; very stylish and great for a cocktail party with the beautiful people 🙂
    I love the mousse too; although not a big fan of gelatin, I would probably use agar-agar.
    Inspiring post, as always!

  • 6 years ago

    This looks wonderful. I love that you created a panna cotta into a mousse.

  • 6 years ago

    Your macarons are so creative and despite the difficulties encountered you’ve managed to put up gorgeous photo’s. I love the flavour combination and I could do with some of your decadent mousse right now:) Macarons are finicky little things and always try to remind us just who’s in control.

    I’ve got another failed batch of Vivienne Westwood macarons sitting on my kitchen bench.
    I made the first failed batch when it was raining – silly me. The last batch I over mixed and instead of looking lovely and round the batter ran and my macs turned into wonder bras. You have to laugh though otherwise with all the effort that goes into making them we’d cry.

  • 6 years ago

    First picture is gorgeous Deeba.I opened your page and didnt scroll down for 2 minutes.I love those little hearts on the macs.I am not a big chocolate person but when it comes to chocolate mousse, I go weak in the knees.Another of your recipe joins my bookmarked list from you site:)

  • 6 years ago

    Your macs look great with your mousse a cotta! Interesting experiment with the sesame seeds. I need to try making macs again and go for a different flavor this time. You’ve inspired me again!

  • Asha Joseph
    6 years ago

    Hey Deeba I baked your Lavender Chiffon Cake last week & am baking it again today ..we all loved the flavour..the sponge rises very nicely but sinks down after I open the oven to check if the cake is done..(after 30min)..Can you give me some idea to fix this problem..???
    thanks
    Asha

  • 6 years ago

    Beautiful photographs and a brilliant recipe idea, black sesame macaroons sounds so unusual and special. Great!

  • 6 years ago

    mm the idea of pairing nutella with sesame shells PLUS chocolate mousse-cotta sounds absolutely YUMMY!

  • 6 years ago

    Mousse-a cotta? How delicious sounding! And airy. Love your little mac-pops too. Looks like you did get some little feet though? And I love the little heart decorations on them. So sweet. Good luck with the dieting daughter.

  • Mouse-a-cotta I like the sound of that 🙂

    Good job experimenting with your macarons, being adventurous is a more admirable quality than being perfect of that I am sure. Although I think they look lovely just as they are.

    Thanks for the valentine challenge it was filled with love and lots of fun.

  • 6 years ago

    Black sesame sounds very exotic and I love your chocolate mousse-a cotta! Very stylish pictures with the dark background too. xx

  • Annapet
    6 years ago

    What creative macaron desserts, Deeba! And beautiful photography as usual!

  • 6 years ago

    Mmmm, the chocolate and mac dessert looks very decadent! Always looking forward to your MacTweets creations, Deeba.

  • 6 years ago

    YUM! It all sounds delicious to me! I love the idea of adding black sesame seeds, I’m definitely going to have to borrow that one!

  • Oh wow D! Those look absolutely gorgeous. Are the piped and the filled in glasses the same thing? They look sort of different, consistency wise.

  • 6 years ago

    I love the combination of the textures: the mousse-a-cotta looks so creamy and the macarons… with chocolate and nutella… Absolutely divine!

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