yoghurt and matcha swirl with mango

This modern and elegant dessert shows how well matcha goes with yogurt, chocolate and fruit. I was surprised when I tasted this lovely dish. It was wonderful to taste the silky combination of mango with the white chocolate and yogurt and I could get the subtle flavour of matcha too. It’s the perfect ending to a special party! Keep your guests wondering  what actually goes into making this super easy and delicious dessert.

IMG-20200907-WA0013-01

This superb dessert recipe is from http://www.epicurious.com and was created by Meryl Rothstein.

IMG-20200907-WA0016-01

PREP: 30 minutes SERVES: 4

Ingredients

1 ripe mango, peeled, pitted, cut into small cubes

4 tsp sugar divided

31/2 oz high-quality white chocolate

11/2 cups Greek yogurt

1 tsp matcha powder

Instructions

Mix the mango with two teaspoons of the sugar and macerate for 30 minutes.

Meanwhile, place the white chocolate in a metal bowl over a pan of simmering water and stir until melted. Remove from heat and whisk until smooth. Cool slightly and gradually whisk in the yogurt. Divide the mixture between two small bowls.

Whisk the remaining two teaspoons sugar and matcha powder in another small bowl. Add 1 tablespoon hot water and whisk to form a smooth paste. Add the paste to one bowl containing the white chocolate-yogurt mixture. Whisk to blend well.

Divide the mango into four and place them in attractive glasses. Make a well in the green yogurt mixture and pour the white yogurt mixture into the centre. Fold gently once or twice just enough to create swirls. Spoon over the mango, dividing equally. Chill until you are ready to serve.

Dark and White Chocolate Marble Cake with Marble Icing

There’s nothing more satisfying than a piece of cake with a cup of tea or coffee. The delicious aroma of homemade cakes has an instant appeal and it’s very hard to resist.

A family favourite, I usually make this cake with vanilla, chocolate and coffee flavours. However, I decided to try it with dark and white chocolate for a change. It was quite an interesting project.

20190828_120152-01

A marble cake looks great, but it’s actually very simple to make. The luscious swirl of the dark and white chocolate makes for a delicious contrast of colour and taste.

IMG-20190829-WA0008-01

PREP: 20 minutes  COOK TIME: 45-50 minutes

Ingredients

  • 30 gms dark chocolate, chopped
  • 30 gms white chocolate, chopped
  • 2 tbsp milk
  • 240 gms self-raising flour
  • Pinch of salt
  • 180 gms butter
  • 180 gms caster sugar
  • 3 eggs, beaten
  • 1 tsp vanilla essence
  • 3-4 tbsp apricot jam

Icing

  • 60 gms dark chocolate, chopped
  • 60 gms white chocolate, chopped
  • 4 tbsp cream

Instructions

Grease and line an 8” cake pan with parchment paper.

Preheat the oven at 180 C.

Dissolve the dark chocolate in 1 tbsp of milk over hot water. Dissolve the white chocolate in 1 tbsp of milk similarly. Set aside to cool.

Sift the flour and salt. Cream the butter until it is soft, add the sugar and continue creaming until it is light and fluffy. Beat in the eggs gradually. Fold the flour into the mixture, a third at a time, adding milk if necessary to make it drop easily from the whisk. Add the vanilla and mix well. Divide the mixture into two portions and add the melted dark chocolate to one portion. Flavour the second portion with the melted white chocolate.

Spoon tablespoonfuls of one mixture around the tin, leaving room for the other mixture. Fill the spaces with the second mixture and continue with a second layer alternating the flavours of dark and white chocolate. Bake for 45-50 minutes until a toothpick inserted in the centre comes out clean.

To make the apricot glaze, combine the apricot jam with a 1 tbsp of water and heat gently. Cool. When the cake is cold brush with the apricot glaze and allow it to set.

For the icing, combine the dark chocolate with 2 tbsp of cream in a bowl and melt the chocolate over boiling water. Do not let the bowl touch the water. When the chocolate has melted completely, set aside to cool. Repeat the process with the white chocolate and the remaining cream.

Spoon dollops of each mixture randomly on the surface of the cake and swirl with a toothpick or a skewer.

 

 

 

 

 

 

 

Dark and White Chocolate Mousse with Salted Caramel

Thank goodness for some rain; the weather is more pleasant now. It’s always the best time for cold desserts though in Madras.

An incredibly easy mousse and takes so little time to set as well. It’s just one of those recipes that looks as though you have put in a ton of effort into making it. I prefer using cream for making mousse because I’m not too fond of raw eggs as in a traditional recipe. However, you could make it anyway you choose.

You can use the same method for the white and dark chocolate mousse. I used store bought salted caramel because this is a quick and easy dessert.

I used dark chocolate to offset the sweetness of the white chocolate and the salted caramel just gives it the right balance to taste the different flavors of sweet and bitter. Indulgence in a glass!

I used some of the caramel to toss the popcorn in and used it to decorate the top. You could however, just do any garnish that you like – chocolate shavings, nuts, etc.

20190122_155512

Ingredients

For the White and Dark Chocolate Mousse

  • 100 gm each of good quality White and Dark chocolate
  • 100 ml milk
  • 300 ml double cream

To garnish:

  • 1 cup salted caramel
  • Popcorn

Melt 100 gm of dark chocolate in a double boiler. Heat half the milk until boiling, then whisk in the dark chocolate. Cool. Whip 150 ml of the cream until soft peaks form, then fold in the chocolate. Spoon the contents into a serving glass or bowl. Refrigerate for 15-20 minutes until set.

Repeat the same process for the white chocolate using the 100 grams of the White chocolate and the remaining milk and cream. Spoon the mixture over the set dark chocolate. Refrigerate for another 15-20 minutes until set.

Spoon some salted caramel on top and garnish with the caramelized popcorn. Enjoy.