Swirled Mousse Jars & US book events
So, David and that i had a full evening without the youngsters last weekend (we still had the baby to seem after but that's basically like holiday for us). Our grand plan was to travel out for dinner at a busy Swedish/Japanese restaurant which we haven’t been to for years.
Then rent a correct Hollywood movie and watch it within the couch (instead of the standard watching-half-a-tv-series-on-the-phone-while-the-kids-are-sleeping-on-top-of-us-mode) while eating a yummy dessert.
It seems that the food at that restaurant wasn’t nearly as good as we remembered it and therefore the movie was the worst catastrophe movie we've ever seen. Dessert was however right point.
Our first intention was to shop for frozen dessert but we both felt slightly nauseous after dinner so David said he would improvise and make something fresh instead. These jars took 10 minutes to organize (which he since then has sped up to 7), looked pretty, had only a few ingredients and tasted super good – creamy and limey with bittersweet chocolate , crunchy nuts and spread on top. It’s a dessert that's very nice to stay up your sleeve, so we thought we’d share it with you.
US book events!
And on the topic of being kid-free. David and that i (+baby) are coming to the US for the discharge of our new book there. Yippie! we'll be in ny for a few of days to try to to some PR and press stuff. we've teamed up with Sur La Table and we’ll be doing a hands-on cooking class there on Sunday 30 April. Get your tickets for the category here! remember that there are only a limited amount of seats. we'll even have a touch mingle, book signing and Q&A at CAP Beauty on Monday May 1st. we might like to meet and chat with as many of you as possible there. We don’t have an RSVP-link for that yet but will allow you to know as soon as we do.
David will then continue on to the West Coast for a few more events there. i might have loved to hitch him but I simply couldn’t handle too many days of labor while also taking care of the small one + jetlag. and that i don’t want to be faraway from the opposite kids too long either. Sorry! David is that the funny and talented one among us anyway so you ought to definitely go see him. Although he will probably tell tons of lies about me – don’t believe him ;) The schedule isn’t entirely ready yet. He will host another Sur La Table cooking class in l. a. May 5th. Get your tickets here! there'll even be a mingle, book signing an Q&A at Credo Beauty in LA and that we will post the link for that asap. we'll update soon with more information a few possible event in San Francisco too.
PS. Notice that the baby currently is back on a no-name status – aaargh!
Okay, back to those jars. you would possibly recognize that the bottom is analogous to the lime Mousse in Green Kitchen Travels. The smart thing here is that we use an equivalent base for the highest layer also but with a further flavor, which makes it really simple and quick. Enjoy!
Super-Quick Swirled Mousse Jars
Serves 2
Note: It’s optimal to use chilled avocados or chilled glasses as you don’t want rock bottom layer to be lukewarm. Best advice is to stay ripe avocados within the fridge. Or search for frozen precut avocado, which is becoming increasingly popular within the supermarkets (and often cheaper than buying fresh).
Topping
Cut the avocados in halves, remove the stone, scoop out the flesh and add it to a kitchen appliance or blender (a kitchen appliance may be a little easier because it features a wider base and this is often thicker than a smoothie but a blender works if you add a splash of water) along side the juice of three lime and 6 soft dates. Mix until creamy, adding a splash of water if needed. Taste and add more lime or dates if needed. Scoop out half the mousse into 2 jars. Add berries and cardamom to the remaining avocado mousse within the blender and blend again until smooth. Add a couple of spoons of yogurt to the jars then add the berry mousse. Use the backside of a spoon to swirl the layers a touch then top with bittersweet chocolate , almonds and an outsized dollop of spread . Enjoy!
US book events!
And on the topic of being kid-free. David and that i (+baby) are coming to the US for the discharge of our new book there. Yippie! we'll be in ny for a few of days to try to to some PR and press stuff. we've teamed up with Sur La Table and we’ll be doing a hands-on cooking class there on Sunday 30 April. Get your tickets for the category here! remember that there are only a limited amount of seats. we'll even have a touch mingle, book signing and Q&A at CAP Beauty on Monday May 1st. we might like to meet and chat with as many of you as possible there. We don’t have an RSVP-link for that yet but will allow you to know as soon as we do.
David will then continue on to the West Coast for a few more events there. i might have loved to hitch him but I simply couldn’t handle too many days of labor while also taking care of the small one + jetlag. and that i don’t want to be faraway from the opposite kids too long either. Sorry! David is that the funny and talented one among us anyway so you ought to definitely go see him. Although he will probably tell tons of lies about me – don’t believe him ;) The schedule isn’t entirely ready yet. He will host another Sur La Table cooking class in l. a. May 5th. Get your tickets here! there'll even be a mingle, book signing an Q&A at Credo Beauty in LA and that we will post the link for that asap. we'll update soon with more information a few possible event in San Francisco too.
PS. Notice that the baby currently is back on a no-name status – aaargh!
Okay, back to those jars. you would possibly recognize that the bottom is analogous to the lime Mousse in Green Kitchen Travels. The smart thing here is that we use an equivalent base for the highest layer also but with a further flavor, which makes it really simple and quick. Enjoy!
Super-Quick Swirled Mousse Jars
Serves 2
Note: It’s optimal to use chilled avocados or chilled glasses as you don’t want rock bottom layer to be lukewarm. Best advice is to stay ripe avocados within the fridge. Or search for frozen precut avocado, which is becoming increasingly popular within the supermarkets (and often cheaper than buying fresh).
- 2 avocados
- 3 lime
- 6 soft dates, stoned
- 1 cup / 150 g frozen blackcurrants (or frozen blueberries, raspberries or blackberries)
- 1/2 tsp cardamom
- 1/2 cup / 125 ml yogurt
Topping
- 1 oz / 20 g bittersweet chocolate
- 10 almonds
- 2 dollops spread of choice
Cut the avocados in halves, remove the stone, scoop out the flesh and add it to a kitchen appliance or blender (a kitchen appliance may be a little easier because it features a wider base and this is often thicker than a smoothie but a blender works if you add a splash of water) along side the juice of three lime and 6 soft dates. Mix until creamy, adding a splash of water if needed. Taste and add more lime or dates if needed. Scoop out half the mousse into 2 jars. Add berries and cardamom to the remaining avocado mousse within the blender and blend again until smooth. Add a couple of spoons of yogurt to the jars then add the berry mousse. Use the backside of a spoon to swirl the layers a touch then top with bittersweet chocolate , almonds and an outsized dollop of spread . Enjoy!
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