Have you checked out Food For Thought? It’s this wonderful challenge, where you read a book and come up with a food vignette to go along with it. I have two problems (well, really I have a zillion, but let’s focus on 2). First of all, I read most of my books on my Kindle now, and taking pretty photos of the book’s cover on my Kindle, just doesn’t cut it. And second, the post is supposed to mainly be about the book and not about the recipe, but so far mine have been about the recipe and not really about the book. I am a huge rule breaker, but luckily Jain is so sweet, she let’s me participate anyway. But if you want to see how it’s done, with beautiful pictures and all, follow the link above. Really, you’ll be massively impressed.
And you know what, I’m breaking the rules even more. Because I haven’t even finished the book that I was inspired by. But it’s a big book, and I’m not going to be finished anytime soon. What’s even worse, is that I was searching for anything food related in my reading, and I grasped at a scene where they had tea. Tea. So what did I do, I made mousse and stuck it in a tea cup.
The book, by the way, is
|The Little Stranger|
I am currently loving it. It starts out slow, but it gently pulls you in. I am just now getting to the mystery part of it. It’s kind of an old fashioned gothic style, a far cry from my gruesome murder mysteries of earlier in the year.
Okay, back to the mousse, which you can find online here. What can I say about something that combines white chocolate and peppermint, that requires no baking, that is so rich, you eat only a little serving of it, which spreads it out over days and days….I say yes. This was everything I had hoped it would be..easy, rich, creamy, a peppermint patty for grown-ups.
Nigella Lawson’s White Chocolate Mint Mousse
9 ounces white chocolate, broken into small pieces
1 cup heavy cream
*1 egg white
1/4 teaspoon peppermint extract
6 fresh mint leaves, optional
Put the pieces of white chocolate in a bowl, and sit this bowl over a pan over simmering water until it melts, stirring gently with a spatula every now and then. When it’s melted, stand the bowl on a cold surface to cool down a little.
In another bowl, and using an electric handheld whisk for ease, whip the cream, egg white and extract together. You want soft peaking rather than a stiff mixture.
Put a big dollop of cream onto the slightly cooled chocolate and mix, and then gently fold the chocolate mixture into the cream.
Divide mixture between 6 small but perfectly formed glasses with a capacity of 60ml/ 1/4-cup each.
Chill in the fridge or give them a fast icy zap but sitting them in the deep freeze for 10 or 15 minutes. Decorate top with a mint leaf before serving.