I always start the first post of the year with something symbolic, which should be sweet so that the New Year will also bring sweet memories the next year to come. My first dessert of the year is not only sweet but also peppery which makes it even more interesting as they will be lively and aggressive,with a pleasant kick, if you know what I mean.
First of all I wanted to thank all the readers of my blog and wish you personal happiness, health and prosperity. Looking back on the months that have passed, most of 2013 was not a very good year for my family, although I tried to keep it private. However, just before the year ended a few pleasant things changed it all. So all’s well that ends well. The message I want to convey is that we should not dispare and look forward to brighter days ahead of us.
My eldest son, who was unemployed for a very long time, is finally working in Cyprus. My second eldest son has had a job since he graduated, but was supporting us finacially and now he is finally moving to his own flat. My daughter is graduating university this year and hopefully after she graduates will be able to continue her studies. She has been working the past months to create a collection of handmade accessories, which hopefully she will be selling her creations through her own e-shop. Personally, I was working very hard for a long time, with endless hours to finish my second e-cookbook, which I finally I managed to publish just a few days after December. I hope that it will have the same success and the first one.
Last but not least, my husband and I will be moving to Cyprus in a week’s time. This is not something permanent but for the time being I do not know how long this will last. We shall be helping out in a family, food related business. At the moment I can’t tell you more and I don’t even know if I will have the time or access to the internet, so if you don’t hear from me in the months to come, that will be the main reason. The restaurant will surely have wifi access so between breaks you shall be seeing my updates via my mobile phone on Facebook.
In order to post the Chocolate Mousse, I want to show you how I made the Ginger Preserve. However, if you don’t want to make the preserve, you can add some freshly grated ginger or ginger powder.
I like to make good use of what ingredients I have available. When making “Mandarin Melomakarona”, I had some delicious leftover syrup which I made with honey and mandarins. It was a pity to waste it and as I had some leftover ginger root, I decide to make this preserve.
If you will not make the preserve you can put some water, sugar, honey and mandarin juice together with slices of ginger and boil them together until the syrup sets.
Ginger Glyko tou Koutaliou (GingerPreserve)
- Ginger root (250 grams) peeled 167
- 2 cups leftover mandarin-honey syrup
- 2 cups water
- 2 tbsp lemon juice
- Put the first three ingredients in a pot and bring to a boil. Lower heat and cook for 30 minutes. Turn off the heat and let it cool (I have a ceramic stove top which retains heat for a long time).
- Repeat the procedure until the syrup sets (I repeated the procedure twice). Add the lemon juice and stir.
- Allow to cool and store in sterilized jars.
Note: If the syrup sets properly no refrigeration is necessary. If you are not confidient about that you can store it in the refrigerator for a couple of weeks.
If you want to make candied ginger, you must drain the syrup and roll the ginger in sugar and let it dry on parchment paper, before storing in an airtight container.
This may not be the traditional chocolate mousse but I did not want to add any raw egg whites in the mouse in order to avoid risking salmonella. However, the mousse turned out delicious and the addition of crumbled, vanilla flavoured kourabiedes (cookies) with roasted almonds in it and more ginger on top made it irresistible.
Ginger Chocolate Mousse Whipped cream:
- 330 ml heavy cream (35%)
- 1 tbsp icing sugar
- 250 grams couverture chocolate
- 2 large eggs (60 grams each)
- 3 tbsp sugar
- 2 tbsp ginger syrup
- 1/3 of the above whipped cream
- Whipped Cream
- Ginger fruit preserve
- Kourabiedes cookies
- Whip the cream with icing sugar until peaks form and refrigerate.
- Melt the chocolate over a double boiler until it melts. Stir in the ginger syrup.
- Whisk the eggs with sugar separately until they become white and fluffy.
- Using a hand mixer whisk the chocolate over the water bath, adding the beaten eggs a little at a time until incorporated.
- Remove from the water bath and keep whisking until it becomes lukewarm.
- Add the whipped cream until it is incorporated.
- Divide into four bowls and serve with more whipped cream on top or crumbled kourabiedes and some candied ginger preserve.
Wishing you beautiful moments, treasured memories and all the blessings a heart can know!
Until we meet again, take care!
Kopiaste and Kali Orexi,