Blueberry Mousse

Donning the chef’s cap being a somewhat rare affair, I fall for recipes that promise ease & joy to the eater!

So when my dear cousin Preeti gave me a recipe which promised both I decided to give it a shot.

It was well worth it as all those who partook of the dessert confessed it was awesome.

So get cracking with these –

Blueberries – 2 cups
Sugar – 1 cup
Gelatin – 2 tbsp
Whipping Cream – 2 cups

1.Soak gelatin in cold water
2.Blend berries in mixer
3.Add sugar to the purée & heat in a saucepan until sugar dissolves
4.Add gelatin to the mixture & heat till it completely dissolves without lumps
5.Whip the cream to soft peaks & keep aside
6.Once the berry mixture has cooled down, fold into the whipped cream
7.Refrigerate for 2-4 hrs
8.Garnish & serve!!!

So go ahead & give this a shot!

I was told that one can also try variations with other fruits – strawberries, peaches, mangoes

Don’t Judge a Recipe by its Picture

Halva is what all my fellow Indians will identify with.

For those with sweet molars the dish is  valued by its degree of sweetness & taste.

The celebration of sugar.

Health freaks please ignore.

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I recently came across a recipe & stunning picture of  Tomato Halva.

Its richness was alluring.

Got myself to make it as a part of my extremely  rare entries in the culinary zone.

It looked just as alluring as the photo.

Alas, how miserable it tasted.

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Sunday Salad

Okay so we all wade through several blog posts. This time I decided to also act upon it.  I follow the blog of Mrs.Buena Vida in which I came across this very interesting white balsamic caprese salad. It looked delicious yet easy enough to put together. So I gave it a shot. I made some slight variation to her original recipe by adding capers, figs & goat cheese (in place of  mozzarella) which may have contributed to the squishy effect!

Mrs.Buena Vida – I really enjoy your blog & thanks for sharing your recipes. Hope you are  happy knowing that someone from a different continent entirely  is trying it out. God Bless 🙂