Espresso Mascarpone Mousse

The heat is a sure sign that winter has finally taken a retreat. Everything is growing in the garden and no efforts go unrewarded. The fact that I gave the rose bushes a brutal pruning in winter and some fertilizing in early spring saw the shootings of new branches, disease-free leaves and gorgeous, blooming petals. The only disappointment this spring is the lack of growth from the tulips and daffodil bulbs that I left in the ground since last year. I was hoping that it would bloom since the bulbs are already in the ground; no worry over late planting or incorrect storing temperature in the shed. The same bulbs produced flowers two years in consecutive. By right, it shouldn’t be shy of blooming brightly and courageously as it did last year. It was so anti-climax to have seen new shoots, long and tall, coming out from the ground, short of stems to encourage growth. The stunted shoots are still in the ground, mocking at my failure to groom a good crop this year. On a better note, the vegetable garden is growing exceptionally well and we can’t wait to receive the first harvest!

Sometimes, the most peculiar place can come up with the most wonderful stuff. I’m not about to reveal where but I was at a certain weekend-only, small sports club last week and bought a slice of home-made fruit cake. It was the most delectable little thang I’ve eaten this season. So good that I bought another slice when I went back there in the late afternoon. Turns out, the fruit cake was soaked in alcohol for one year before they made it available for purchase. It was really, really delicious.

A warmer weather also means a change in the cooking. Nobody should be subjected to slavery in the kitchen with an oven turned to 200 degrees when the heat from outside is hot enough to burn skins in a matter of minutes.

I found this recipe, Espresso Mascarpone Mousse, in the same magazine that gave me the chicken & coriander dumplings. It’s an idiot-proof recipe that can be done in less than half an hour. In less than 2 hours after refrigeration, it’s ready to be eaten. That’s what we need on any given warm and lazy day.

Espresso Mascarpone Mousse

makes 4
(October 2002, Super Food Ideas)

1/4 cup boiling water
1 tablespoon instant coffee
250g tub mascarpone cheese
1/4 cup caster sugar
1 teaspoon gelatine
1/2 cup cream, whipped

1. Combine half the water with coffee, stirring until dissolved.
2. Place coffee mixture, mascarpone and sugar into a large bowl. Beat together until creamy.
3. Dissolve gelatine in remaining hot water by whisking with a fork. Beat into creamed mixture. Fold in cream.
4. Spoon mixture into 1/2-cup capacity ramekins. Refrigerate until set. Decorate with a spoonful of whipped cream and a few chocolate-coated coffee beans if desired.

[Notes]
1. The best friend gave me some lilac mini-sized cupcake moulds last year which I think is a good portion (approximately 1/3-cup instead of 1/2-cup capacity). That means I get to serve 8 instead of 4.
2. I used glace cherries instead of coffee beans. You can even add shaved chocolate. Be creative!

28 Oct 2008 | Filed in food 

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