Daring Bakers Chocolate Pavlovas and Chocolate mascarpone Mousse

Summer holidays has started for my daughter, so my blogging and blog hopping is going to take a step back.
This is the last summer holiday before she takes her big step to college so I am planning to spend as much time with her as possible.

Every month I look forward to see what the DB challenge is for the month. Till now I have been lucky I enjoyed making and eating them :-)
And this month was no exception loved it.
As you all kno I am not a fan of the custard, but adding Sambucca converted me instantly :-)

The June 2010 Daring Bakers’ challenge was hosted by Dawn Nyman from Doable and Delicious.. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard
Recipe 1: Chocolate Meringue (for the chocolate Pavlova):
3 large egg whites

½ cup plus 1 tbsp (110 grams) white granulated sugar
¼ cup (30 grams) confectioner’s (icing) sugar
1/3 cup (30 grams) cocoa powder (I didn't use this kept it plain)
Directions:
Place a rack in the center of the oven and preheat to 200º F (95º C) degrees. Line two baking sheets with silpat or parchment and set aside.
Sift the confectioner’s sugar and cocoa powder over the egg whites and fold the dry ingredients into the white. (This looks like it will not happen. Fold gently and it will eventually come together.)

Fill a pastry bag with the meringue. Pipe the meringue into whatever shapes you desire. Alternatively, you could just free form your shapes and level them a bit with the back of a spoon. (Class made rounds, hearts, diamonds and an attempt at a clover was made!)

Bake for 2-3 hours until the meringues become dry and crisp. Cool and store in an airtight container for up to 3 days.

Recipe 2: Chocolate Mascarpone Mousse (for the top of the Pavlova base):
1 ½ cups
(355 mls) heavy cream (cream with a milk fat content of between 36 and 40 percent
)grated zest of 1 average sized lemon
9 ounces (255 grams) 72% chocolate,
chopped1 2/3 cups (390 mls) mascarpone,
pinch of nutmeg
2 tbsp (30 mls) Grand Marnier (or orange juice)

Put ½ cup (120 mls) of the heavy cream and the lemon zest in a saucepan over medium high heat. Once warm, add the chocolate and whisk until melted and smooth. Transfer the mixture to a bowl and let sit at room temperature until cool.

Place the mascarpone, the remaining cup of cream and nutmeg in a bowl. Whip on low for a minute until the mascarpone is loose. Add the Grand Marnier and whip on medium speed until it holds soft peaks. (DO NOT OVERBEAT AS THE MASCARPONE WILL BREAK.)

Mix about ¼ of the mascarpone mixture into the chocolate to lighten. Fold in the remaining mascarpone until well incorporated. Fill a pastry bag with the mousse. Again, you could just free form mousse on top of the pavlova.

Recipe 3: Mascarpone Cream (for drizzling):
1 recipe crème anglaise½ cup (120 mls) mascarpone2 tbsp (30 mls) Sambucca (optional)½ cup (120 mls) heavy cream
Directions:

Prepare the crème anglaise. Slowly whisk in the mascarpone and the Sambucca and let the mixture cool. Put the cream in a bowl and beat with electric mixer until very soft peaks are formed. Fold the cream into the mascarpone mixture.

Recipe 4: Crème Anglaise (a component of the Mascarpone Cream above):
1 cup (235 mls) whole milk1 cup (235 mls) heavy cream1 vanilla bean, split or 1 tsp pure vanilla extract6 large egg yolks6 tbsp (75 grams) sugar

In a bowl, whisk together the egg yolks and sugar until the mixture turns pale yellow.
Combine the milk, cream and vanilla in a saucepan over medium high heat, bringing the mixture to a boil. Take off the heat.

Pour about ½ cup of the hot liquid into the yolk mixture, whisking constantly to keep from making scrambled eggs. Pour the yolk mixture into the pan with the remaining cream mixture and put the heat back on medium. Stir constantly with a wooden spoon until the mixture thickens enough to lightly coat the back of a wooden spoon. DO NOT OVERCOOK.
Remove the mixture from the heat and strain it through a fine mesh sieve into a bowl. Cover and refrigerate until the mixture is thoroughly chilled, about 2 hours or overnight.


Assembly:Pipe the mousse onto the pavlovas and drizzle with the mascarpone cream over the top. Dust with confectioner’s sugar and fresh fruit if desired

Fresh Tomato Soup and a Picnic

Sunday there was a picnic Organized in Brussels with few bloggers. And as I had met Apolina from Bombay-Brusselles the week before I thought why not go and meet some more bloggers.
It was meant to be a picnic in one of the parks there, but the weather was bad, so Corinne was kind to invite all of us to her home so that we didn't had to cancel it.

We were with eleven,plus Apolina's daughter and Corinne's daughter.

Ofcourse what do when bloggers meet they talk about food and eat and eat.
Ofcourse we had to eat, there were plenty of food , all of us had brought few goodies from our kitchen.

I think we left corinne's place after four thirty and then few of us head to the Asian store to buy things which was really fun.
If you hopp over to Apolina's place you will see in details who all were there.

Now to the recipe. I am sure I have told tha tmy hubby loves a cup of soup before his lunch and if ther eis no soup he is like a child who didn't get his dessert.
Winter or summer he just love his soup. I make soup and keep in tupperware so that there is soup every lunch.
And now at the moment it is time for really delicous looking tomatoes in the market I make them with fresh tomato and in winter i use tinned ones.

500 gm tomatoes Chopped
1 large leeks chopped
2 onions chopped
2 stick celery chopped
2 carrots chopped
2 garlic cloves chopped
1 tbsp tomato puree (optional)
1 tsp sugar (optional)
100 ml or more cream
couple of tbsp parsley
1500 ml vegetable broth
Pepper to taste
2 tbsp of olive oil

Heat the oil in a large pan ( I use my pressure cooker so it is fast done) add all the vegetables except the tomatoes, saute them for few minutes and then add the tomatoes and garlic mix weel.
Add the rest of the ingridients and when it boils cook in a slow heat for some 10 minutes.
When it is cooked I use a hand blender to mix everything.
And then add the cream stir well and serve.