This is a quick and creamy, no-bake mousse pie. I made this using a 7 inch round cake pan with a removable base. You may use a pie plate or springform pan. It lasted 4 dessert servings for us. If you’re a family of 4, then you may have it twice. What I like about this pie is the ease involed in putting it together. NO BAKE. Plus it takes about half an hour or so to prepare the whole recipe. You can use other berries too. It’s absolutely your preference. It’s made with whipping cream…so I feel less guilty devouring this instead of a cheesecake made with cream cheese or mascarpone. I didn’t add eggs…less calories and makes it suitable for vegetarians.
Scones! ‘Skon’ that’s how I pronounce it. The origin and who deserves the honor is unclear, but it’s definitely from the UK or Ireland. By the way, who cares about the origin as long as one can bake fresh scones for breakfast. With butter curls, home made bumble berry preserve and a cuppa of tea or coffee, it’s heavenly. Trust me, it’s one heck of a breakfast.
Basil Cardamom White Chocolate Chantilly! This is lethally rich, sweet and airy petite sized dessert which leaves you wanting more. A light dessert that takes care of your sugar cravings when you’re on a diet like me 😉
Chocolate Ganache is amazingly versatile in baking. It’s indulgent taste and rich velvety texture has lots of uses. Ganache can be transformed as a glaze, poured over any cake as a frosting/ icing , truffles, piped into canapes, sauce for ice cream, filling for patisserie, topping for cookies, chocolate fondue, chocolate coating, chocolate mousse, chocolate drinks and more. Usually, Ganache is made with equal proportions of cream and chocolate. But, I use little butter and/or liqueur that gives ganache a desirable shiny texture and wonderful flavor. The taste of the final product depends on the chocolate used. Hence, it is essential to use a good quality chocolate to make gorgeous ganache.