No Bake | Strawberry & Cape Gooseberry Quark Mousse … delicious eggless dessert in season #vegetarian

“It is spring again. The earth is like a child that knows poems by heart.”
Rainer Maria Rilke

Strawberry & Cape Gooseberry Quark Mousse Strawberry & Cape Gooseberry Quark Mousse … yes, it’s that time of the year yet again. SPRING! I love it. It’s euphoria all around with new leaves unfurling everyday, flowering tomato plants that hold promise of a ‘good crop’, herbs that finally begin to expand like there’s no tomorrow. Also days when quark gets made beautifully and with ease!Spring And if there is homemade quark on hand, can dessert be far behind? I make huge amounts of quark, a curd cheese I love to love. Ever since I first discovered it 5 years ago, thanks to Hoglet K from Down Under, it has brought about a change in the way I think ‘desserts‘.Quark dessertsQuark isn’t just the sweet way home. I use it often to add wonderful tangy flavour to chicken like in theis Chicken Quark Cross Over Puff Pastry, as part of creamy dressings, in cold potato salads, in stir fries etc. A little goes a long way and once you start exploring, you will find a billion novel ways to include it in your everyday food. 

Chicken Quark Crossover Puff PastryI made Strawberry & Cape Gooseberry Quark Mousse just before we left for a short vacation {which might explain why it’s been so quiet around PAB}. The mousse was addictive and a huge hit with everyone. It got added texture from some chocolate coated homemade granola which I was experimenting with.

Strawberry & Cape Gooseberry Quark Mousse I love the way the colours, textures and flavours came together in this dessert which is a celebration of spring. These days we have a virtual flood of seasonal fruit in the market with cape gooseberries {locally called ‘rhasbhari’ meaning filled with juice} and strawberries ruling the roost. It’s a riot of colour with the fruit piled up high at local bazaars and on handcarts lining the roadside.

Strawberry & Cape Gooseberry Quark Mousse With daytime highs already hitting the early 30′s, it’s just a matter of days before summer arrives. Then of course we’ll welcome days of luscious stone fruit; sizzling hot 45C+ temperatures will be part of the deal though! Until then, this is a great way to enjoy spring fruit.

Summer Salad with orange vinaigrette You can go the salad route too with them! Rocket or mixed salad greens, strawberries, cape gooseberries, feta or cottage cheese, grapes, walnuts, orange, red onion all tossed in a nice tangy orange vinaigrette!

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Also find me on The Rabid Baker, The Times of India

No Bake | Pumpkin Pie Mousse #fall #dessert #eggless #thanksgiving #pumpkin

“Oh how we love pumpkin season. You did know this gourd-ish squash has its own season, right? Winter, Spring, Summer, pumpkin…. We anxiously anticipate it every year.”
Unknown

Pumpkin Pie MoussePumpkin Pie Mousse‘This is the best pumpkin pie mousse I have ever had‘, declared Mr PAB. Never mind that it was the first time I’ve made it. Chances are slim that he would have opted for it on a menu elsewhere. The kids asked for seconds before they hit the bottoms of the first servings!! Pumpkin Pie Mousse That good! Such fun when a dessert experiment is successful. I have been eternally charmed by the humble pumpkin. With the pumpkin pie spice & walnut cake with buttermilk frosting, roasted pumpkin soup, then pumpkin brownies {yet to be blogged}, praline pumpkin pie, pumpkin pots de creme, pumpkin pie tartlets and pumpkin custard pies under my belt, I bought another huge chunk of pumpkin the other day.

Pumpkin loveWith winter almost here I was in the mood to make a pumpkin peanut butter soup. Once the pumpkin was roasted, the day went rather busy. The well roasted veggie was hastily packed away, ziplocked and refrigerated for ‘tomorrow’. Yet tomorrow never came!

pumpkinA million school holidays, the onset of the festive season, Diwali {read more food} and winter clothes to be unpacked made the pumpkin less urgent. Not forgotten though! Then the doodling teen and her father went for a quick trip to HKG. I thought I’d have SO much time. Boy, was I wrong!!

Pumpkin Pie Mousse Then I thought of a welcome dessert, something pumpkin. A pie? Niyet! Too much work and no time. Plus gluten free pie crust scares me at times. With homemade pumpkin puree having the tendency to leave some watery liquid, I’d rather experiment in a better frame of mind. The morning gone, no time to bake, a mousse it was to be.

Pumpkin Pie Mousse This was fun to do. I went with very basic pantry ingredients, happy in the thought that healthy pumpkin was the base. I added the gelatin on a whim. Have to say that it added just the right airy, light moussey texture once the mousse was set!

This mousse is off to My Utensil Crock for Our Growing Edge “Our Growing Edge is the part of us that is still learning and experimenting. It’s the part that you regularly grow and improve, be it from real passion or a conscious effort. This monthly event aims to connect and inspire us to try new things and to compile a monthly snapshot of what food bloggers are getting up to”.

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Also find me on The Rabid Baker, The Times of India

No bake | Dark Chocolate & Persimmon Mousse #vegetarian #fall #dessert #orange

“If it be not ripe, it will draw a man’s mouth awry, with much torment, but when it is ripe, it is as delicious as an apricot.”
Captain John Smith

Dark Chocolate & Persimmon Mousse 1Dark Chocolate & Persimmon Mousse … light, smooth, deep and delicious. The persimmon puree adds a pop of colour that welcomes fall with it’s bright orange like nothing else. OK maybe a papaya, but then the papaya lacks the translucent jelly like beauty of this special fruit.

A couple of years ago, we landed in Sydney on a cold night. I headed straight for the kitchen since I knew my sweet Ukrainian friend would always have something special waiting for me. I was duly rewarded… a line of persimmons sat neatly on her windowsill. It was instant fruit therapy, but they weren’t ripe, she pointed out. 

hachiya persimmonsCut to now. After waiting almost forever I gently inquired at my local fruit & vegetable vendor why persimmons, or Ramphal/Amarphal as they are locally referred to, weren’t showing up yet. You see Ruchira in Islamabad had already excitedly announced their foray, made a mousse and waxed eloquent about this delicious fruit.

Hachiya persimmonsI immediately developed persimmon withdrawal symptoms! Must have been my lucky day, because the guy at the shop came back two minutes later saying I should have asked for something else. He cranked open a fruit crate to uncover lines of persimmons, that too hachiyas, the variety I so love! They were all tickled pink that I asked for something and it popped out of the crate! I was chuffed!

hachiya persimmons Of course they were unripe. Very firm, very hard and barely a deep orange. Bite into a persimmon at this disastrous stage and you will be sorely {or surely} punished! It’s a strange fruit. When unripe it’s very edgy and astringent. Make the mistake, and you might never come back to it.

hachiya persimmonsBut allow them to sit out on the kitchen counter {or windowsill}; be patient, VERY PATIENT. Mine took almost 3 weeks to ripen. They will turn a bright, translucent orange, evenly coloured, with a few blackish spots; very soft to touch. The time is ripe to chill them and dig in, or just dig in if you can’t wait any longer! Sweet as honey and slippery like jelly, it’s an amazing fruit!

Dark Chocolate & Persimmon Mousse 2I HAD to make something with the puree. Unfortunately, only one hachiya was completely ripe, the fingertips sinking right into the fruit when I gently pressed it. Some quick thinking later I decided to make a dark chocolate mousse {inspired by this two ingredient winning recipe by Hervé This}. Had to keep the dieting diva in mind as she is off on another hair brained dieting venture.

Dark Chocolat & Persimmon Mousse The chocolate had to be dark {as it’s good for dieting she announced as she readily nibbled away on my precious stash}. 85% dark Lindt it was, and then a tasting later I figured it could use some low fat cream and a dash of sugar. The Dark Chocolate & Persimmon Mousse  is so rewarding to make, considering just a combination of chocolate and water can yield something so magical.

Dark Chocolate & Persimmon Mousse I added a dash of Grand Marnier {very optional}. It gave very slight orange undertones, enhancing the taste of the mousse gently. I did add a small dash to the persimmon puree as well to tie the flavours in. Separated by a layer of unsweetened low fat cream, it was a dessert we enjoyed!Dark Chocolate & Persimmon Mousse  Any dessert serving followed by ‘Can I have more?‘ is a sign of success! This Dark Chocolate & Persimmon Mousse  was one such example!

 

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Also find me on The Rabid Baker, The Times of India

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