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dessert

Mango Almond Roulade with almond whipped cream
“Don’t sit at home and wait for mango tree to bring mangoes to you wherever you are. It won’t happen.
If you are truly hungry for change, go out of your comfort zone and change the world.”

Israelmore Ayivor

Mango Almond Roulade with almond whipped cream. Light. Fresh. Delicious. Part wholegrain. To make it even better, filled with fresh mangoes swathed in beautifully whipped almond cream. Some things are just better with mango! Mango Dessert CollageSo here’s another last minute mango based dessert to add to the last few mango desserts I shared, while we hang on to the end of the mango season. Just another clutch of days, maybe a week or so, and they’ll be gone.

Mango Almond Roulade with almond whipped cream

Mango Almond Roulade with almond whipped cream However don’t panic if you can’t find some juicy mangoes. I’ve made this to great deliciousness with tinned peaches, fresh strawberries, a coffee whipped cream too {skip the almond maybe go with chopped walnuts}.

Mango Almond Roulade with almond whipped cream
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Mango Almond Roulade with almond whipped cream. Light. Fresh. Delicious. Part wholegrain. To make it even better, filled with fresh mangoes swathed in beautifully whipped almond cream. Some things are just better with mango!
Servings Prep Time
6 people 15 minutes
Cook Time
40 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
40 minutes
Mango Almond Roulade with almond whipped cream
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Mango Almond Roulade with almond whipped cream. Light. Fresh. Delicious. Part wholegrain. To make it even better, filled with fresh mangoes swathed in beautifully whipped almond cream. Some things are just better with mango!
Servings Prep Time
6 people 15 minutes
Cook Time
40 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
40 minutes
Ingredients
Whipped Almond Cream
Servings: people
Instructions
Preheat the oven to 180C and line a Swiss roll tin with baking parchment.
  1. Sift together the almond meal, plain flour, baking powder and salt 2-3 times. Reserve.
  2. In a bowl of the stand mixer, whip the egg with sugar on high speed to stiff peaks.
  3. Add the vanilla extract and almond extract and beat again.
  4. Sift the flour over the beaten mixture and gently fold in.
  5. Pour batter into prepared pan, level out.
  6. Bake for about 20-25 minutes until light golden brown and firm to touch. {tent the top with aluminum foil if you think it's getting too brown}
  7. While this is baking, lay out a clean kitchen towel, bigger than the size of the tray, and sift sugar evenly over it.
  8. Once the roll is baked, overturn immediately {very carefully} onto the sugar sifted towel, and gently peel parchment off. Trim the edges if required.
  9. Place a parchment sheet on top, and roll with the towel lengthwise, and leave to cool completely. {The longer side will be the length of the roll}
Whipped Almond Cream
  1. Place all ingredients in a large bowl. Whip with an electric hand blender on the highest speed until thick.
Assembling
  1. Unroll the cooled cake, place on a sheet of parchment. Spread the almond cream filling over it with an offset spatula, leaving a little border right around to avoid the filling oozing out.
  2. Sprinkle over with chopped mangoes.
  3. Now with the help of the parchment paper, roll it right back into a roll, pulling the paper slightly to make a tight roll. Place seam down on cling wrap and chill for a couple of hours. Unwrap gently and lay seam side down on your serving platter.
  4. Sift over with powdered sugar, scatter almond slivers over it.
  5. Slice with a sharp serrated knife and serve!
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Cocoa Mousse-a-Cotta “Eating more consciously now feels like a way of being. I actually think about how my food got to my plate.”
Oprah Winfrey

Cocoa Mousse-a-Cotta a food experiment that went off track, was however delicious! Yet the thought through the day was, “What do we eat today?”, the eternal question for the harried homemaker! Life is a food fight to the finish. Ever since I picked up food blogging, the entire algorithm  of what appeared on our table changed. Biggest change – carbs down, protein up!
Wholewheat Apple Walnut Cheddar Thyme Hand PiesStudying home science in school, nutrition, vitamins, minerals, proteins and carbohydrates ruled the text book, the interest obviously low. It was only much later as a young mother and food blogger that I connected with those wanton days in school. My food now made sense to me! Yet the protein struggle ruled. Tough fight.
Wholewheat Garlic Oat Soda BreadLife is tough when you are the provider. I sleep every night thinking of the ideal food to serve the next day. Mornings see me hit the ground running, no calories lost of course. With such an informed audience, the questions have changed. When I plan, different food groups run in my head. These Oat Walnut Trifles with Roasted Peaches & Plums for instance – oats, walnuts, clarified butter, low fat cream, fruit, herbs – quite balanced and always welcome.
Oat Walnut Trifles with Vanilla Roasted Peaches & PlumsIt’s often the mains that don’t stand scrutiny! From ‘Oooh this is delicious’, they now say “Looks yum, but first, what’s in it?” On comes a fitness app, the meal fed in, and much to my horror, stripped bare. It says more protein Mama. And I’m left thinking, there’s something missing. We’ve done the list – egg, cottage cheese, nuts, chicken, loads of dairy, fruit as much as I can push.The Sweet Potato Pound Cake with salted butter caramel sauce is a good example. Didn’t pass the protein test!
I beat a hasty retreat and mumble “OK, let me think of something”. More eggs perhaps but there’s a limit to how many! Ideas pop out of my head. The logical one goes like, “Skip dessert today. You’ve reached the sugar limit!!”.Don’t change the topic”, they holler as dessert is polished off! Now guess what? I’ve found the something missing. Protinex!! Happily enough, this gap can be bridged with the help of Protinex in your daily diet.

Chettinad Chicken CurryAs I wrap up for the day, I’ve gone from “What should I do?” to “I’ve got it figured out finally!”  Just a daily glass of Protinex bridges the protein deficiency gap.  Do take the Protein test which will help you figure out how much protein is present in food you create everyday. Maybe add some Protinex to your next dessert? I might!

Did you have days like these where you found something missing?

Tell me please. And while you think, here’s some more food for thought.

A dessert I made the other day, an experiment which went deliciously wrong. A panna cotta which failed, became a mousse-a-cotta, turning out sinfully delicious. Obviously it had something missing, and that seems to be the story of my life at the moment. It’s something that I will erroneously make again till I get the recipe right, and I think you should too! Watch this space while I figure things out!

Cocoa Panna Cotta
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Cocoa Mousse-a-Cotta, a failed panna cotta experiment that became a mousse. Deep, dark, indulgent dessert experiment which turned out deliciously wrong. It had something missing in the ingredients, but certainly not in taste! Try this you must, until I reach the right one!
Servings Prep Time
6 people 30 minutes
Cook Time Passive Time
7 minutes 8 hours
Servings Prep Time
6 people 30 minutes
Cook Time Passive Time
7 minutes 8 hours
Cocoa Panna Cotta
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Cocoa Mousse-a-Cotta, a failed panna cotta experiment that became a mousse. Deep, dark, indulgent dessert experiment which turned out deliciously wrong. It had something missing in the ingredients, but certainly not in taste! Try this you must, until I reach the right one!
Servings Prep Time
6 people 30 minutes
Cook Time Passive Time
7 minutes 8 hours
Servings Prep Time
6 people 30 minutes
Cook Time Passive Time
7 minutes 8 hours
Ingredients
Servings: people
Instructions
  1. Warm milk to tepid and sprinkle over the gelatin. Leave to stand until soft.
  2. Place cream, sugar and cocoa powder in heavy bottom pan, whisk well to mix.
  3. Simmer over low heat until bubbles begin to appear around the edges, stirring constantly else the cocoa will get lumpy.
  4. Take off heat and stir in the gelatin. Whisk well to mix, cool for about 15 minutes, then pour into moulds to se.
  5. Chill overnight. Serve with grated dark chocolate.
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Oat Walnut Trifle Bowls with Roasted Stone Fruit

“I am starting to think that maybe memories are like this dessert. I eat it, and it becomes a part of me, whether I remember it later or not.”
Erica Bauermeister

Oat Walnut Trifles with Roasted Stone Fruit … one of those really interesting recipes that came together like it was just meant to be. Each element paired beautifully with the other. The oat walnut sponge offered great texture to ‘drink up‘ the juices of the vanilla roasted fruit, healthy as it was! The low fat cream whipped up beautifully with almond undertones, luxuriously settling down atop the soaked fruity sponge in pretty silky swirls. It was a dessert like poetry!

Oat Walnut Genoise SpongeSo much yumminess you might ask, such a divine dessert, yet why am I sharing it so late. Well this time the culprit was this huge scatter brain that jotted the Oat Walnut Genoise Sponge recipe down on that most ‘important scrap of paper, then promptly misplaced the darned thing. Oat Walnut Trifle Bowls with Roasted Stone FruitIt took me several days to try and locate it, then I just gave up. Bits of the recipe for the sponge stayed in my head. It was quite a delicious nibble on it’s own, and many ‘cubes’ fell to nimble fingers!Oat Walnut Genoise SpongeThen one day this dessert popped up on my insta feed with someone asking for the recipe. Spurred into action by the guilt of a failed promise, I set off once again to make the Oat Walnut Genoise Sponge. Of course I am a sucker for punishment yet I enjoy baking so much, so I recreated the base recipe from what I remembered, and happily it worked out just fine. Oat Walnut Genoise SpongeThis time I baked the dough/batter/dough differently, and for longer, in the form of tiny cookie pies with pretty dark chocolate ganached piped on top. They seemed an obvious choice as I was at the receiving end of some excellent KitchenAid bakeware.Oat & Walnut Cookie Pies with Dark Chocolate Ganache 1000

Oat & Walnut Cookie Pies with Dark Chocolate Ganache Being part of the Kitchen Aid Culinary Council, these are things I really enjoy and am eternally grateful for! The mini pie pan is the sweetest ever, great great quality, and so are the measuring spoons. Fortunately enough, the doughy batter was a great choice for these cookies too!

Oat Walnut Trifle Bowls with Roasted Stone Fruit

Oat Walnut Trifle Bowls with Roasted Stone FruitSo here we go, better late than never, Oat Walnut Trifle Bowls with Roasted Stone Fruit that were good to the last crumb! Feel free to use berries, fruit in season like mangoes etc. If you don’t have time for roasted fruit, make a simple sugar syrup to moisten the oat walnut sponge, and trifle on! Oat Walnut Trifle Bowls with Roasted Stone FruitTriflesare desserts with immense possibilities, great for failed bakes too as in these ‘Upcycled’ Butterscotch Blondie Puddings.

Oat Walnut Trifle Bowls with Roasted Stone Fruit I am beginning to enjoy the challenge of creating with oats more and more. There is so much and more you can do. If you are like me, a dessert needs to be celebrated. Find a nice bunch of stemmed glasses, or beautiful glassware like this, and assemble your trifle. For a lighter version top with vanilla Greek yogurt, maybe piped almond quark! Will make a fit bressert {dessert for breakfast=bressert}!

Oat Walnut Trifles with Roasted Stone Fruit
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Oat Walnut Trifles with Roasted Stone Fruit came together like they were just meant to be. Every element paired beautifully with the other. The oat walnut sponge offered great texture to 'drink up' the juices of the vanilla roasted fruit. The low fat cream whipped up beautifully with almond undertones luxuriously settling down atop the soaked fruity sponge in silky swirls.
Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
Oat Walnut Trifles with Roasted Stone Fruit
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Oat Walnut Trifles with Roasted Stone Fruit came together like they were just meant to be. Every element paired beautifully with the other. The oat walnut sponge offered great texture to 'drink up' the juices of the vanilla roasted fruit. The low fat cream whipped up beautifully with almond undertones luxuriously settling down atop the soaked fruity sponge in silky swirls.
Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
Ingredients
Oat Walnut Sponge
Vanilla Roasted Peaches & Plums
Servings: people
Instructions
Oat Walnut Sponge
  1. Preheat oven to 180C. Line a 8" X 8" square baking tin with parchment.
  2. Place oats, walnut halves, pinch of salt and 20g brown sugar in bowl of blender. Process briefly in short spurts until you get a fine grind. Don't over process else the nuts will leave oil.
  3. In the bowl of a stand mixer, place the eggs, 100g brown sugar and vanilla extract. Beat on high speed until mousse like and doubled in volume, 5-7 minutes.
  4. Gently fold in half the oat nut mix, then the other half.
  5. Drizzle half the clarified butter over and fold in, then pour over the remaining.
  6. Turn into prepared tin, sprinkle over 1 tsp brown sugar. Bake for 30 minutes.
  7. Cool in tin completely. Then cut into cubes for the trifle.
Vanilla Roasted Peaches & Plums
  1. Place all ingredients in oven proof dish, stir well to mix and roast for 30 minutes. Discard vanilla bean. Reserve. Note: You can bake this alongside the sponge, or a day or two in advance.
Whipped Almond Cream
  1. Place all ingredients in a large bowl. Whip with an electric hand blender on the highest speed until thick enough to pipe. Transfer to a piping bag fitted with a star nozzle.
Assemble
  1. Take 6 dessert bowls. Layer the bottom with cubes of oat walnut sponge, top with roasted fruit and juices. Repeat once again. Pipe whipped almond cream swirls on top.
  2. Keep chilled for a couple of hours, if not overnight, top with fresh cut fruit, walnut halves, some fresh herbs and serve.
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