Haven't really had time to address individual replies until today.
Omg I need this. Daaaaamn. A recipe would be greatly appreciated, or at least some hints on how to go about making something like that, the chocolate mousse and mint creme parts would probably be tricky for me.
I'm going to make your pink grapefruit cookies tomorrow, I hope I don't fuck them up. The filling sounds similar to something I totally messed up once so I'm a bit worried about that lol.
The mint cakes are actually rather simple to make. Here we go:
1) Bake your favorite chocolate cake in a dome mold(if no mold, just bake muffins and use the top)
2) Once cooled scoop out cake from the bottom to make them hollow. Less cake = More mousse, you decide how much to scoop.
3) Pour boiling water over a handful of raspberries and place 2-3 berries in each dome.
4) Chocolate mousse. One of the quests was lactose intolerant so I couldn't use my go-to chocolate mousse, so I had to make another(really good) one. I'll include both recipes:
Version 1
a) Chop
125g dark bittersweet chocolate fine and melt it over a hot waterbath.
b) Whip
6 past. egg yolks with
100g sugar into a thick eggnog. Pour the chocolate into the eggnog.
c) Whip
4-5 past. eggwhites until soft peaks and fold half of it in the choconog, and then gently fold all of it back into the remaining eggwhites.
Version 2
a) Chop
200g dark bittersweet chocolate fine and melt it over a hot waterbath.
b) Whip
3½ dl cream together with
2 tbsp of sugar into whipped cream.
c) Fold melted chocolate into the cream.
5) Scoop the mousse into the hollowed domes. Use plenty, you'll have more than enough mousse and as it will servse as the bottom feet of the domes it only makes them more stable the more mousse you use. Also the mint cream will cover any mess you make ;-). Place in fridge while making the mint cream.
6) Swiss meringue mint cream:
a) In a heatproof bowl constantly whisk
5 eggwhites together with
225g sugar over a hot waterbath until it reaches 71 celsius degrees (~10 min)
b) Take it out of the bath and mix on high speed for another ~10 mins. The meringue should be thick and glossy and neutral to touch. Pour in a teaspoon(or 2) of
mint extract and some food coloring(optional) during the last min of mixing. Don't add too much liquid as it will make the cream too runny.
7) Shape the cream over the domes and burn with a blowtorch(if you have one). Set in fridge 2 for at least 2 hours.
Good luck! And good luck with the grapefruit cookies!
Looks good!
Sucks about the blender
Ha, guess what my parent in-law gave me as an early birthday present yesterday:
What are the odds of that? My blender broke the day before yesterday and we hadn't even finished the hummus yet!
This looks amazing. Seriously. If I were asked what I could have for my last dinner I'd probably say just give me whats in these pictures. Is that potato salad in the bottom one?
Haha that's a great compliment! Yes that's potato salad, you can't have summer without potato salad imo.
Not sure if you just mean "liquid" here, but using the retained chickpea "juice" is the best bet here instead of plain water.
Viva paprika
.
Yup meant the water which the chickpeas had cooked in.
OMG that mayonaisey thing at the bottom right looks like a heart attack, but also very tasty. Is that macaroni salad or potato salad?
Yup potato salad, and it's actually not that rich in mayonaise. Surprisingly it feels rather light to eat (maybe I'm just desensitized by it).
Also I'll gladly put your sausage in my mouth... It looks sooo good!
