Origin of Chocolate Mousse
After being introduced to the French by the Spanish, chocolate has been an integral part of French dessert traditions since the early 17th century. Mousse, meaning foam, and originated in France in the 18th century. This mousse tradition of desserts found many forms with cream and fruit until chocolate was introduced and mousse au chocolate took over as a signature French dessert
350 grams sugar
100 g of petals (pesticide-free)
15 grams pectin (agar-agar)
2 litres water
*2-3 cups strawberries/raspberries (optional)
Cover rose petals with about 2 litres of water, bring to hard boil for around 10-15 minutes.
The water will turn brown. Add the lemon and it will burst back into a deep pink.
Drain to separate liquid from petals (if you prefer a petal-less jam, just reserve liquid, otherwise add a few cups of petals back into the rose water.
Whisk in sugar and pectin until dissolved. Boil for a good 40 minutes to an hour until the mixture reduces and thickens slightly.
Pour rose mixture into sterilised jars. Seal and place top-side-down in refrigerator to cool. Jam must cool entirely to set. If desired consistency is not achieved, simply open the jars, re-sterilize, and boil the liquid longer... it took me three times to get it right.
4 apples, preferably red to give suggestion of rose petals
Gluten free pastry dough
Coconut oil or egg white for glaze
Powdered sugar for dusting
Rose Hip Jam Ingredients
2 quarts rose hips
6 cups water
1/2 cup fresh squeezed lemon juice
1 package pectin
1/4 teaspoon butter
3 1/2 cups natural cane sugar
1 sachet (1 cup) almond meal
1 cup almond milk
2 tablespoons coconut oil
1/4 a cup of Agave or honey
Whisk almond milk, eggs, agave, coconut oil, vanilla extract and then almond meal last.
Pour (clafir!) the batter into a greased pan and add the berries of your choice.
Bake until clafoutis pulls away at sides and turns golden and puffed (around 35-45 minutes)
1 pack of gluten free sugar cookies
1 stick butter
1/2 cup sugar
3 egg yolks
6-7 lime juice
1 cup sweetened condensed milk
zest from 2-3 limes
Mix cookies, room-temperature butter, sugar and vanilla in a food processor and press dough into pie pan (preferably with removable bottom).
Whip egg yolks until thick and pale with an electric mixer. Add the sweetened condensed milk and blend. Add zest and slowly add lime juice and blend (the mixture will thicken) and pour into pie shell. Bake for 10-15 minutes at 350 degrees until the filling sets (you will see tiny bubbles form at top) and make sure not to overcook our filling will separate and curdle.