Tag Archives: comfort food

[Souvenirs and tokens of Travels from…] Guadeloupe

There’s always the stuff that you expect to bring back, that you almost go on a hunt for. And then there’s the small thing, the unexpected sweet, funny object, item of clothing that caught your attention…

From Guadeloupe of course we came back with some amazing degustation rum, traditionally made, 11yr of age…delicious
but it’s when buying it at the distillerie that I asked the lady what she was munching on, and she offered one of those amazing candied coconut…fragrance of coconut, dark cane sugar, local vanilla…mmm so naughty but so good.

rum reimonenq and candied coconut

candy coco coffee
coffee and digestive time pleasures…

In random order, I came back with, well, mostly food and drinks: Rhum, cane sugar that smells delicious, jams and preserves, graines a roussir to make chicken Colombo, very strong sunscreen and kite-surfing sunglasses….I would have looooooved to bring that baby frrrrrrrog in my suitcase but my other half stopped me, the horrible monster. Oh well, next time? 😉

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Colombo spices, banana and passion preserve, 11 yr aged rum and the very strong cane sugar…watching the kite surfing videos and contemplating the pouring rain out of the window…
tandakayou grenouille
can I take you home pleaaaaase?
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Mousse au Chocolat with an Amaretto twist

The traditional French dessert with a crunchy and nutty Italian twist.

To celebrate my new (amazing) hand mixer I cooked some pretty tasty mousses last week. The word “mousse” is a French word that literally means “froth” or “foam.” This applies to the dessert’s light, airy texture.

mixer

Fun fact: if mousses became an easier option sincethe 1930’s when hand mixers made their way into more and more of our grandmas’ kitchens so they could fluff their egg whites easily; the dessert was made famous by chef Michel Fitoussi, based in NY, who in 1977 had a huge success with his innovative White Chocolate mousse.

And what about the Amaretto liquor? I find the Almond flavoured liquor even more delicious now tha I know it’s a love potion!!!

Legends of the Lazzaroni family of Saronno, says that the liquor was created by a widow who posed for Renaissance painter Bernardino Luini in 1525. The widow fell in love with the painter and made her Amaretto potion for him. Her original recipe has purportedly been handed down from generation to generation without change and is currently marketed as Disaronno Originale Liqueur.

Recipe for 6 cups

Heads up!! it needs to be in the fridge for a good 3h before serving, but avoid making it the day before as it may lose its oomph!

Ingredients:Affiche_chocolat_Menier

– 250gr dark chocolate – I normally buy some French Meunier one, by habit and because it does not need any added sugar and has great quality cocoa
– (optional 20gr of caster sugar)
– 6 eggs, at room temperature
– a pinch of salt / a pinch of cream of tartar
– a spoonful of Amaretto liquor (or two)
– 6 to 12 Amaretti biscuits
– 10cl full fat cream

 

Directions:

– separate the egg whites from the egg yolks in 2 different bowls. You can either save 3 yolks or the full 6 ones, depends on how rich you like your mousse.

– melt your chocolate in a bain-marie; do not add water to the chocolate directly, if you need a spoonful of liquid to stir it, add orange juice or some milk.

– beat the egg yolks, optional sugar (depends on how bitter your chocolate is and how much you like the taste of chocolate, I personally don’t add anything), add a spoonful or 2 of Amaretto liquor and mix in well. Add to the melted chocolate, keeping the mixture quite liquid.

Amaretti biscuits and Amaretto liquor

– whisk your eggs whites in a small deep bowl, with an electric mixer and a pinch of either salt or cream of tartar (some also use a dash of lemon juice) until obtaining a very firm mousse.

– whip the 10cl cream into a light fluffy mixture.

– fold the whipped egg whites into the chocolate mixture with a very soft hand, little by little. Finally add the cream.

– crunch some Amaretti biscuits at the bottom of your individual ramekins or martini glasses, then gently add the chocolate mousse and let sit in the fridge for a good 2 to 3 hours.

– decorate with chocolate shavings, Amaretti biscuits, crushed almonds, whipped cream, strawberries…enjoy

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