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

Baking | Raspberry Pistachio Roulade … Spring Roll? Errr Swiss Roll!

“I love spring anywhere, but if I could choose I would always greet it in a garden.”
Ruth Stout

Raspberry Pistachio RouladeThe Raspberry Pistachio Roulade captures the colours of spring nicely. It’s light, refreshing, moist and quick to make. Even better that you can make it ahead. I made it while experimenting with GF roulades. Made one with just almond meal and didn’t let it bake enough, so it stuck to just about everything in sight. I was really annoyed as I had baked in a hurry!

Raspberry Pistachio Roulade

The word roulade originates from the French word “rouler” meaning “to roll”.

Sometimes you should just sit back and relax and bake with time on hand. Hurry does make curry and that’s just what happened. While the failed roll was baking, I got the filling together. The filling was finger licking good. {My earlier Gluten Free Strawberry Almond Roulade came out really well}

Raspberry Pistachio Roulade I did unroll the sticky roulade and dry bake it and served up some sort of Eton mess! Yet the filling played on my mind, so another normal Swiss roll was baked at leisure the next morning. The good thing was that the filling was ready!

Coco So while the roll baked and then cooled, I spent the morning out with Coco in my little garden. While I was  ‘shooting’ ladybirds, she stuck her nose into every tomato plant, tried to catch a butterfly or two, begged for a game of ball … she’s a little busy body!

Spring I love this part of the year, spring as it should be, but a little muddled up. The weather really warmed up 2 weeks ago and we thought we’d skipped spring altogether.

Spring Then some ‘western disturbances’ etc hit the area, some rain, scattered hail etc. It’s pretty much like Spring now. Whatever it is, it’s nice.

SpringThe plants are happy. Tomatoes are GROWING, Thai chilis’ full of flowers, eggplant and lime are in full bloom, and the kumquat tree laden again. The oregano sprigs have taken root and look quite happy, as does the mint. Dill and coriander play home to ladybirds and bees as the flowers on them bloom. Pretty all the way!

Spring 5Pretty was the roulade too. Baked, rolled, cooled and ready to go, it got put together in a matter of minutes. I dressed it up with a little leftover cream and sprinkles prior to serving.

Raspberry Pistachio Roulade I used a frozen raspberry fruit concentrate from Del Monte to add a touch of tang and flavour. I’ve used it in the Dark Chocolate, Raspberry & Quark Layered Cake & in the Dark Chocolate Raspberry Cream Cake

You could also use a berry preserve, maybe even a bitter marmalade. The filling was given a lift with some white baking chocolate that a friend sweetly sent, gifts like these a constant source of inspiration.

Raspberry Pistachio Roulade Pistachios went in for colour, and because I just love them! The good thing was that as the Raspberry Pistachio Roulade sat in clingwrap overnight, the cake and the pistachio nuts took in some moisture, the cake becoming beautifully moist. The nuts swelled up and added a nice texture to every bite.

Raspberry Pistachio Roulade You could just slather it with preserves and serve it for tea, fill it with whipped cream for a comforting dessert on the go, or give it an adult twist   spiking the cream with your favourite liqueur. If you use kirsch, you could consider some balsamic cherries in the filling. Another good option might be frangelico and nutella, or maybe kahlua and coffee cream. Let your imagination lead you.

urban dazzle ceramicsThe Raspberry Pistachio Roulade was plated on this classic white ceramic platter from one of my favourite online stores Urban Dazzle. It’s actually a snack platter that accommodates a dip or relish on the side quite nicely. I use it often, and this time it doubled up as a dessert tray! White always works!!

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

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