Saturday, June 5, 2010

Muffins and Mousse!!!!

I have been busy in the kitchen the last few days.... and you are soon going to see some posts for Dal Makhani and Simple Punjabi Chhole but in the meanwhile since all the chocolate chip muffins were polished off by friends and family I had to come up with a another snack for myself to nosh on.

I found some blackcurrant crush that I knew was going to expire soon and it has been on my mind to use it well. I had hung some yogurt to use it and make a fresh yogurt mousse with but with that done I had about 6-7 tablespoons to go and didn't know what to do with it! And then I had it! Like I mentioned in my earlier post I had the muffin recipe to perfect and experiment with since I had just started exploring this genre so what better than to use it to make blackcurrant muffins!!!!! They haven't risen as much as I would have liked them to but I think I have to work on my oven settings for that!

So here are the recipes - I wanted to keep it as simple as possible as my son has been needing my attention recently and not letting me spend the amount of time I would require to whip up some intricate goodies! These recipes are soo easy that I am not breaking it down into ingredient and method and just putting it down all together.

Blackcurrant Mousse:

I used 400 grams yogurt and hung it in a muslin cloth for an hour. To that I added 200 grams low fat cream and about 3 tablespoons of gelatin dissolved in a bit of warm water. To this I added about 1/2 cup of blackcurrant crush and 2 tablespoons of powdered sugar. I whisked it all together except the gelatin which I added slowly in the end. I made individual portions of this to make it look pretty! And before I poured this into the cups I layered them with digestive biscuits mixed with a bit of butter. Set in the fridge for about 30 mins and they were yum and sooo done to be devoured! They have a ohh soo fresh and smooth flavor - the perfect cold dessert for these warm summer nights !

Blackcurrant Muffins:

I took the recipe for chocolate chip muffins and omitted the chocolate chips from it. Here it is:

I then made the batter and poured it in the muffin liners in a muffin tin and added a tablespoon and a half of blackcurrant crush into each muffin liner which were holding the batter. I swirled some and left some as is to see what the result was and they came out perfect! Moist and not too sweet. Melting in the mouth - perfect as an accompaniment for a cup of hot chai, cold coffee or after food dessert! Now the only variation I want to try is to make it with some whole wheat flour to make it healthier!!!!


Padhu said...

Muffins and mousse looks lovely!! Thanks for dropping by my blog.

Anonymous said...

Your son has excellent taste in colour! The purple colour of the mousse and in the muffins looks fabulous and yummy!