Mango Passionfruit Mousse with Coconut Crumble

Hi everybody!

Did you miss me? It’s been almost a year of my blogging break and after a few (or many) changes over the past year, I feel like I’m finally happy to be getting back into it. If you follow me on Instagram, (and if you aren’t already, WHY AREN’T YOU? ), you would know that I’m now in Sydney, Australia, studying culinary arts and FINALLY pursuing my career in hospitality. It’s been almost a year since I moved and there have been a lot of changes and getting used to things that blogging took a back seat. However, I feel like I have got a grab of things now so this seems like the time to be getting back into blogging, and I’m very happy to do so! 🙂

I have been getting so many messages from people who want to pursue baking as a career or even if not a career, who just generally enjoy baking at home and would love to know more about it. I guess this is one of the reasons that made me realise that it would be a shame if i didn’t share whatever I have learnt over the few years with my readers. After all, that’s one of the purposes behind this blog- to share what I know. As I shared on Instagram, I haven’t quite discovered my baking style yet, but I do want to share with my readers the things that I know. I have been learning a lot of French techniques at school and however fancy that sounds, it doesn’t need to be difficult. Just like this mousse right here. It’s a classic sabayon (egg yolks and sugar whisked together to create a light airy base) based mousse which tastes like pure fruit and is so simple and straightforward to make! Perfect for a hot scorching day like Sydney’s or if you just want to be fancy without spending all day in the kitchen! How cool is that?! 😀

Mango passionfruit mousse.jpg

#geek alert: A mousse can be based with different bases and every method will give you a different end product. This is an egg yolk based mousse as compared to a meringue based mousse.  The difference? Egg yolks are high in fat, therefore, they give you a smoother and richer mouthfeel vs egg whites which are high in protein so they give you a lighter and fluffier mousse but not as velvety or rich. Most french mousses are sabayon based. The technique is pretty much the same always: Make a custard by whisking the egg yolks and sugar together until light and fluffy and then add boiled milk. Once cooled, it is then lightened by folding in the whipped cream.  This can be replicated for pretty much any kind of mousse. I prefer this over a meringue based mousse for a) smoother velvety texture, and b) while the custard provides the texture, it has a very neutral taste so the flavour of your mousse is the star, instead of it tasting eggy. Simple right? Well, you will only know once you give it a shot 😀 So let me know how it turns out by tagging me in your Instagram photos with @myyummyspatula and I hope you all enjoy making it as much I did! Bon appetite! ❤

Mango P fruit mousse.jpg

Recipe adaptation: http://www.greatbritishchefs.com

 

Makes: 4 serves

Ingredients

For Coconut Crumble

  • 75 g castor sugar’
  • 50 g shredded coconut
  • 120 g salted butter, melted
  • 150 g plain flour, sifted

For the Mango Passionfruit Mousse

  • 3 egg yolks (~approx 50 g)
  • 30 g condensed milk
  • 30 g castor sugar
  • 250 ml milk
  • 9 g gelatine leaves, soaked in cold water for 10 mins
  • 300 g mango puree * (~about 1 1/2 mango)
  • 70 ml fresh passionfruit juice ** (~about 3-4 passionfruit)
  • 150 ml heavy cream

 

Method

For the crumble

  • Preheat oven to 160 C. Line a baking tray with baking paper. Keep aside.
  • Place all the ingredients together in a bowl and rub with your fingertips until it resembles course breadcrumbs.
  • Spread onto the prepared tray and bake for 15-20 mins or until golden brown, tossing with a spatula every 5 mins. Let it cool.

For the mousse

  • Soak gelatine in cold water for 10 mins until it softens. Squeeze and drain the excess water, be careful not to drain any gelatine mass.
  • In a large bowl, mix the egg yolks with sugar and condensed milk and whisk until light and fluffy. You can do this either by hand or a mixer.
  • Heat milk in a saucepan and bring to a boil. Remove from the heat and stir in the soaked gelatine until completely dissolved.
  • Pour the milk over the egg sabayon and mix until well combined. Don’t need to beat it, just whisk enough to combine.
  • Add the mango puree and passionfruit juice to the above mixture and mix. Let it cool. 
  • In a separate bowl, whip the heavy cream until medium peaks and gently fold into the cooled mixture. ***

Assembly

  • Put some coconut crumble at the bottom of a glass.
  • Pour the mousse mix over the crumble. Cover with cling film and let it set in the refrigerator for at least 4 hours or until completely set.
  • Serve with passionfruit pulp and berries. Bon appetite!

 

Notes

*- To make the mango puree, cut mango in small cubes and blend into a puree in a blender.

**- For the passionfruit juice, scrape the passionfruit onto a muslin cloth and squeeze the juice. You can save the pulp to serve with the mousse.

***- It is important to cool the mixture before folding in the cream. If you add the cream when the mix is hot, the cream will melt and you will lose the smooth velvety texture of the mousse. Let the mixture cool to at least room temperature before folding in the whipped cream.

 

Send over a picture if you do give this a try using the hashtag #MyYummySpatula and tag @myyummyspatula. Can’t wait to see all your creations! ❤

Like more deliciousness ? Hit the follow button! You can also check out more drooling pictures, updates and behind the scene stories on Instagram! xx

Instagram handle: myyummyspatula

Facebook handle: My Yummy Spatula

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Wholewheat Strawberry Almond Cake (Eggless)

Strawberry Almond Cake

You remember my Mom’s Special Vanilla Cake (Eggless) ? No? Well, now you do. 😛 It’s been such a hit amongst you guys and I’m so glad you all loved it! Mom’s the one who deserves the credit for it honestly, so it actually makes her happier. 🙂 This one is a very close adaptation of my eggless vanilla cake. Just a couple of things switched around to let the almond flavour shine through. I also especially wanted to try a wholewheat version for it, and it worked like a charm! Now I do love my eggs, be it in my cake or my breakfast, and it’s so much easier to develop recipes with eggs in them, but eggless recipes certainly have their charm. Plus they are a tad bit more challenging so that’s fun right? You guys are gonna love this one!

Continue reading “Wholewheat Strawberry Almond Cake (Eggless)”

White Chocolate Tiramisu (Eggless)

Now I’m a traditionalist when it comes to Tiramisu. I don’t like people meddling with it. Anything which is not made with mascarpone and sabayon, is in fact not Tiramisu. So just to be clear, this dessert is in no way tiramisu. I only call it that because of how much it tastes like one, with a little white chocolatey goodness. It’s basically a White Chocolate Mousse with a Coffee-Baileys Sponge Base, finished with dusted cocoa powder. And it is SO freaking good! I have no shame in admitting that I literally ate both of them over a span of 4 hours, with of course occasional bites by my mum & dad. In my defence, I had busted my ass at the gym, so yeah. 😛 If a boy made this for me for V-Day, I would marry him, I swear. Okay, maybe not that extreme but I sure would go out on a date with him. Just because he made me this. You see the power here?

White chocolate mousse

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Nutella Espresso Brownies

V-Day is just around the corner! I’ve never been a fan of V-Day. All that cheesy stuff people do, ugh! But that’s just my personal opinion. Knock yourself out if you like cheesy things- free will right? For the longest time, my sister has been my Valentine. When she was studying in Brighton, she would post me these cute V-Day cards and I would send her giant ones just to show that I loved her more lol. We still buy each other V-Day presents but it’s more out of force than love now haha. I’m just kidding, we still love each other. Now that I think of it, I have actually never dated anybody around this time. Wow, I literally just realised that. Anyhow, I still have my sister so that’s a good thing right? Like I said, I don’t really like V-Day but any excuse to bake a batch of brownies and I’m up for it! 😀

Nutella espresso brownies 2

Nutella brownies pile

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Mom’s Special Vanilla Cake (Eggless)

Growing up in an Indian household, my family has zero knowledge whatsoever, when it comes to non-indian desserts. Ironically, the first ever dessert I learned to make was an eggless vanilla cake- that too by my mother. My mom’s repertoire of western desserts pretty much ends there, lol. Everybody in my family loves a good vanilla cake, including me. I mean, it has been the showstopper at every important occasion for years now, so it’s only natural. I have tried a lot of Vanilla Cake recipes over the years, and trust me when I say a lot. Safe to say- none come close to this one. Maybe I’m being a bit partial but it definitely is one soul satisfying cake. I had held back from sharing this recipe for the longest time. Maybe because it’s so personal to me and I didn’t wanna share that publicly. But sharing is love right? And everybody deserves love. So finally, here it is!

Vegan vanilla cake

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1 Bowl Chocolate Brownies in an Orange (Vgean)

Okay, I have a confession to make: I’m obsessed with brownies! Well, I guess that’s no secret now. I also never liked vegan brownies. Don’t get wrong. I like my brownies gooey and fudgey, and not cakey and moist (might as well have chocolate cake right?) And somehow, every time I made vegan brownies, they were just never the same. Until I made these- 1 Bowl Vegan Walnut Brownies. They are soo good! Why another brownie recipe you ask? So on NYE, I made these eggless brownies and I couldn’t believe how amazing they tasted! Nobody could tell they were eggless. I wanted to try make a vegan version just out of curiosity, and tadaaa! Now obviously, they had to be a little different right? Okay second confession: I’m also obsessed with Masterchef! I saw Tamara make these, and I knew I had to try them. I’m not a fan of the Chocolate-Orange combination so this is the best way around it. Warm fudgey chocolatey brownie, with a subtle orange flavour running through. Top that with a scoop of vanilla ice cream and drizzle with rum caramel sauce, yum! Now that’s one indulgent dessert, isn’t it?! ❤

Citrus

Brownies are always fun to make, especially when baked in an orange shell. You know, it’s such a simple dessert to put together and is a great crowd pleaser. They are traditionally called campfire brownies but since we aren’t baking them over a campfire, I’m gonna let that pass. Elevating something as simple as a brownie, isn’t that amazing?! They can get a little messy but I for one have a thing for messy desserts. It’s like the desserts way of saying- “You’re never too old for me” haha.  Great thing is that they are super quick to make and so simple. No fuss attached, thank you! Now the ingredients are more or less the same as a regular brownie. The secret ingredient here is mashed banana. It’s what makes the brownie so chewy and fudgey. Throw everything together in a bowl and it’s done. However, you have to bake these brownies a little longer than usual brownies as the orange shell provides insulation, hence it takes longer for heat to pass through. Now if you don’t wanna bake them in an orange shell, that’s fine too. You can bake them in a regular square pan for 20-25 mins. They will still taste amazing! Win-win? You only gotta try it to know good how they taste. So happy baking! 🙂

Do share a picture if you decide to give it a try. Tag me on instagram @myyummyspatula or send me a DM! Would love to see all your interesting creations! 🙂

Orange brownies

Orange brownie

 

Makes: 4 medium orange brownies/ 9 regular pieces

Ingredients 

  • 4 medium oranges, tip removed and hollowed
  • 200 gms good quality dark chocolate, min. 60% cocoa
  • 40 ml any neutral vegetable oil (I use extra light olive oil)
  • 90 gms mashed banana ~ approx 1 large banana
  • 70 gms castor sugar
  • 1 tsp vanilla extract
  • 25 ml hot water
  • 90 gms all purpose flour
  • 1 tsp espresso powder

 

Method

  • Cut off the top of the oranges and scoop out the pulp. You can use the pulp for making orange juice. Keep aside the hollowed oranges.
  • Preheat oven to 180 C. Line a baking tray with silpat or parchment paper. Keep aside.
  • Melt the chocolate and oil over a double boiler.
  • In a large bowl, whisk together the mashed banana, castor sugar, vanilla extract, hot water and chocolate mixture.
  • Add the flour and espresso powder and whisk until all the flour is incorporated.
  • Pour the brownie batter into the hollowed oranges – up to 3/4th. Place them on the prepared tray and bake for 30-35 mins or until a skewer inserted comes out clean.
  • Best served warm with a scoop of vanilla ice cream and rum caramel sauce.

 

Note:

  • If you do not want to bake them in orange shells, simply bake them in an 8″ square baking tin for 18-20 mins, or until a skewer inserted comes out clean.

 

 

Send over a picture if you do give this a try using the hashtag #MyYummySpatula and tag @myyummyspatula. Can’t wait to see all your creations! ❤

Like more deliciousness ? Hit the follow button! You can also check out more drooling pictures, updates and behind the scene stories on Instagram! xx

Instagram handle: myyummyspatula

Facebook handle: My Yummy Spatula

Double Chocolate Chip Cookies

Now that we have Chocolate Chip Cookie covered, you all know what comes after! Duh, DOUBLE Chocolate Chip Cookie 😀 If you still haven’t checked out my Chocolate Chip Cookie recipe, you must right now! I guarantee you’re not gonna regret this. And once you’re done making those, I highly recommend prepping for a batch of these, because why the hell not?! Or you could bake both simultaneously. I’m not judging, really. That probably is the best way to go about it 😛

Double Chocolate chip cookie

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Sweet Potato Pancakes with Creamy Cinnamon Syrup (Vegan friendly)

Oh my god, I finally managed to make these! *pats her back* I should be given an award for the best procrastinator in the world, no kidding. Don’t get me wrong, I’m not lazy. I actually like to live a pretty active lifestyle. I just don’t know many people who are enthusiastic about pancakes and would like to share a plate with me. I know, I know, sounds ridiculous right?! Well it is. I’ll also tell you what’s even more ridiculous. These pancakes. They are kinda ridiculous. Ridiculously good, if I may say so myself! But I’m going to be honest, it’s not the pancakes alone which make this combination so good. The magic lies in that creamy cinnamon syrup. Yup, that’s right. I’m gonna highlight this for people who make the wise decision of scrolling through my rambles, because this is not to be missed. DO NOT SKIP THE SYRUP– it’s the BEST part. Trust me on this one, will you?

Sweet potato pancakes

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The Best Damn Chocolate Chip Cookie

I know a recipe is pretty damn good when I, of all people, cannot stop eating it. Random fact about me- I don’t have a sweet tooth. A bite or two pretty much suffices for me. But oh boy, is this cookie good?! You know how vampires cannot stop sucking on blood once they taste it? THIS COOKIE IS THE HUMAN VERSION OF BLOOD! Aside from that lame Twilight vampire reference, I do not kid you friends. This cookie is the ultimate test of human willpower. It’s like you have died of ultimate pleasure and gone straight into heaven. Well I’m certainly not going to heaven otherwise, might as well enjoy cookie heaven! Come on, a cookie (or two) a day is not so bad right? We will just burn it out by running a couple extra miles, yeah? Good job, you guys!

Okay, I’m not brag about how good these truly are. You’re gonna have to find that out yourself. All I can say is, you’re welcome! 🙂

Chocolate chip cookies

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Building your own smoothie + Go-to 1 Step Strawberry Green Smoothie

It’s almost shocking that I do not have a single smoothie recipe on the blog given just how often I make it. Smoothies are hands down my favourite! Especially berry smoothies. I mean, there’s nothing not to love about them. Throw everything into the blender and just blitz, blitz, blitz. Yup, that’s how simple it is. This one here is my go to smoothie. Pretty much everything you would want. Tastes like a dream and so so good for you! Smoothies in winter, you ask? Totally! Instead of using frozen bananas & fruit (like you would in summers), you can simply use room temperature bananas & fruit.

Mango kale smoothie.jpg

Continue reading “Building your own smoothie + Go-to 1 Step Strawberry Green Smoothie”