Passion Fruit Mousse (Eggless)

 

I have some passion fruit pulp in my freezer that my Appa gave me on my last vacation in 2019… that was the last batch of passion fruit pulp which he gave me before he passed away… I just kept it in the freezer, untouched all this while, and recently when I missed him a lot, I took it out and made this passion fruit mousse… I still have one huge bottle in the freezer, that I am keeping like a treasure, to use occasionally when I miss him terribly…

This passion fruit mousse is easy to make… you just need a blender or hand mixy… no cooking involved, and it is eggless too… Passion fruit pulp can be added according to taste… 1 cup of the pulp to the mousse will give you a very mild taste of passion fruit. I like the passion fruits tangy flavour a lot, so I ended up adding 1 ⅔ cup of pulp. If you are adding only one cup of pulp you can omit sugar. This mousse has a very creamy consistency. I suggest you set the mousse in individual glasses or ramekins instead of one bowl…

I have tried to take a video while making the mousse and I am attaching the YouTube video with this recipe… since I am not an expert in taking videos there are lot of flaws in it and I am trying hard to improve… I hope it will be helpful to some of you 😊

  

Passion Fruit Mousse

(Recipe adapted from here)

Ingredients

For the mousse:

Sweetened Condensed Milk - 1 can (397g)

Heavy cream / whipping cream (cold) - 1 ⅓ cups (290g)

Passion fruit pulp – 1 to 1 ⅔ cup (according to taste)

Gelatin -1 tsp (If you are planning to set the mousse in one large bowl use 2 tsp of gelatin)

Sugar -  ¼ cup (optional, add less or omit if it is sweet enough with the condensed milk)

Water - 3 tbsp

For the Topping:

Pulp of 3 fresh passion fruits, with seeds (about ⅔ cup)

Sugar -  ¼ cup

Method:

• To make Passion fruit pulp, blend the pulp with ¼ cup water for a few minutes and strain through a fine mesh sieve.
• Dissolve gelatin in 3 tbsp water in a small bowl and let it swell for 5 minutes. Microwave the mix for 30 seconds. Cool slightly before using.
• Combine the heavy cream, sweetened condensed milk, passion fruit pulp, sugar, and melted gelatin in the blender. Blend for 5 minutes.
• Transfer the mousse to individual glasses or ramekins or to a large serving tray. Refrigerate for at least 3 hours to set.
• Top with the passion fruit sauce and serve. 

To make the topping:

• Combine the fresh passion fruit pulp with seeds and the sugar in a saucepan.
• Bring to a boil over medium heat. Cook for two more minutes, until it thickens slightly.
• Let it cool to room temperature and serve with mousse.

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Homemade Garlic Naan

I have been making Naan a lot these days, ever since I tried Coriander and Garlic Naan.... This is the most perfect soft and fluffy Naan recipe I have tried so far and it’s eggless too :)..... My son loves it and he even happily takes it to school for lunch.... The best thing is it will remain soft for hours after making..... This time I didn’t add coriander but increased the amount of garlic to make Garlic Naan.

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Christmas Fruit Cake / Kerala Plum Cake Recipe (With Video)

H  ope everybody had a joyous Christmas with lots of fun and food with family and friends. We also had a great time and the last one week I was so busy baking cakes and cookies. It was a baking marathon for me. Made some Sugar cookies for my little one’s school party (recipe coming soon:)) and also 12 Fruit cakes in 2 batches and shared with family and friends….We never buy Kerala fruit cake from shops, as they always have a taste of essence and shajeera, which we hate… I am not someone who tries different fruit cake recipes every year, in fact I stick to either this recipe or the one I posted earlier … both were regularly used by my mom … if I had to choose I would pick this one over the other…. The difference in this cake is the steaming of fruits that makes the cake extra moist and melt in the mouth kind ….So here is my tried and tested Kerala Christmas Fruit Cake recipe, which was published in Malayala Manorama years back by Mrs. K.M. Mathew!

Christmas Fruit Cake / Kerala Plum Cake

Ingredients:

*Butter - 100gms
 Ghee - 125gm

*Powdered Sugar - 300gms
 Egg yolks - 4nos.
 Vanilla essence - 1tsp.
 Ground orange peel -1/4tsp.
 Sugar - 4tblsp (to caramelize)

*Mixed dry fruits – 600gms (I used dates, raisins, currents, cherries, mixed fruits, orange peels, apricot, prunes, cranberries etc)
 Cashew nuts - 100gm
 Brandy/Rum - 1/2cup

*All purpose flour/ Maida - 250gms.
 Baking powder - 1/2tsp
 Baking soda  - 1/4tsp
 Cinnamon power - 1/4tsp
 Clove power - 1/4tsp
 Nutmeg power - 1/4tsp

*Milk - 1/4cup

*Egg white - 4nos.
 Limejuice - 3tblsp
 Sugar - 4 tbsp

Method:

• To Prepare the fruits~ Chop all dry fruits and cashew nuts finely and soak them in Rum/Brandy in a clean dry bottle for minimum one week. Stir the fruits at least once a day. (I recommend soaking the fruits months or a year in advance, the more the tastier).
• On the day of baking the cake, transfer these fruits in to a heatproof container with lid and steam this in a appa chemu/pressure cooker/steamer for 10 minutes. Remove the lid and allow the fruits to cool completely.
• To Caramelize Sugar~ Heat 4tblsp sugar in a pan stirring continuously. When it becomes dark brown add 1cup hot water and stir until it becomes thick.(this can be done a day ahead)
• Preparing the flour mix~ Sieve together all purpose flour, baking powder, baking soda, cinnamon powder, clove powder and nutmeg power. Toss the steamed cooled mixed fruits in the flour-mix well in a large bowl, so that the fruit is completely coated. Keep aside. (Tossing fruits in flour is to avoid fruits falling to the bottom of the cake during baking time)
• For the cake batter~ Cream butter, ghee and sugar; add egg yolks one by one and beat in. Then add vanilla essence, ground orange peels, caramel syrup and beat well. Add flour-fruits mix slowly alternating with milk to the cream mixture, beginning and ending with flour-fruit mixture. Stir well with spatula to blend uniformly.
• Beat egg whites till stiff add 4 tbsp sugar and limejuice and beat again. Fold in egg whites in to the cake mixture.
• Baking ~ Pre heat oven to 170C/340F. Line the bottom and sides of cake pans with lightly greased parchment / butter paper. Pour cake batter in to prepared pan. Bake in the centre of the oven for about 1 1/2 to 1 3/4hours or till a wooden toothpick inserted in centers comes out clean. (Start checking after 1hr) Cool in pan on wire racks 10 minutes. Remove from pans. Cool completely on wire racks.
• Storing the Cake~ Prick holes on top of the cake with a skewer then sprinkle a teaspoon or two of Rum / brandy over cake, let it sink in for a few minutes. (Instead you can use a syringe to inject Rum/Brandy inside too; I do that sometimes;). Wrap well with parchment paper and then in aluminum foil for storage. Every week, drizzle / brush another teaspoon or two of Rum/brandy over the cake. Aim to keep it nicely moist but *not* soggy!

I have decorated one of my Cake with Sugar Paste Icing/ Fondant Icing, that I blogged earlier. I am re-posting the same recipe again.

Sugarpaste Icing / Fondant Icing
(Original Post here)

Ingredients: 

1 egg white
15 ml/ 1tbsp liquid glucose, warmed
350g/ 12 oz/ 3 cups icing (confectioners') sugar

Method:

• Put the egg white and glucose in a mixing bowl. Stir them together to break up the egg white.
• Add the icing sugar and mix together with a metal spatula, using a chopping action, until well blended and the icing begins to bind together.
• Knead the mixture with your fingers until it forms a ball.
• Knead the sugar paste on a work surface that has been lightly dusted with icing sugar for several minutes until it is smooth, soft and pliable.If the icing is too soft, knead in some more sifted sugar until it reaches the right consistency.

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Kerala Fish Molee Recipe / Fish Molee/ Fish Cooked in Mildly Spiced Coconut Milk

In memory of my Mother……
"There never was a woman like her. She was gentle as a dove and brave as a lioness... The memory of my mother and her teachings were, after all, the only capital I had to start life with, and on that capital I have made my way."
~ Andrew Jackson

Today is my mom's birthday and this post is dedicated to her memory.... even if her body is not amidst us.... her soul will always be there to guide and help us overcome all life's difficulties...... she was a great mother and an even greater human being and she always wanted her kids to follow in her footsteps, to be gentle and compassionate, kind and loving, patient and forgiving and all that my brother and I are today we owe to our mom..... Today I am sharing with you the recipe for Fish Molee the way my mom used to make and appreciated by many..... hope all of you will try this in your kitchen....

Fish Molee / Fish Moli ~ Fish Cooked in Mildly Spiced Coconut Milk
Ingredients:
Fish -1kg
Onion-4 medium, sliced thinly
Green chilly-12nos, slit
Ginger-2pieces chopped
Garlic-1 pod, chopped
Cloves-6 nos
Cinnamon-1" piece 2 nos
Cardamom- 6 nos
Black pepper-6-8 nos
Tomato-4 nos, cut in round shape, thinly
Coconut milk from 1 coconut (thick and thin milk separately)
Turmeric & salt to taste
Cashew nuts- 15 nos ground to a fine paste( you can omit this by replacing 1 tbsp maida)

Method:

• Heat oil, splutter mustard, then add pepper, cardamom, cloves, cinnamon and fry.
• Add onion, ginger, garlic, green chilly and sauté till transparent. (Also you can add some thinly sliced carrots and some macaroni while sautéing.)
• Add turmeric & 1 tbsp maida if not adding ground cashew nuts.
• Add second and third extracts of coconut milk and when it starts boiling add fish pieces, and simmer on medium heat.
• When it about to get ready add tomato pieces, and some of thick coconut milk and cashew nut paste. Simmer and when the gravy thickens turn off heat.
• Serve hot with Palappam, Vellayappam, Bread rolls or Chapathi.

I haven’t updated this humble place of mine for a couple of months.....was away for vacation and lazy after returning also busy with a pre-schooler and no helper at home.... I am thankful to all my readers who inquired about my absence from blogsphere and encouraged me to come back.....also a big thanks to all who commented on my previous posts even though I sometimes fail to return your visit....I promise I will definitely try to find time to visit you all.... I wish all my readers and their loved ones A Very Happy Diwali!!!

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