Hi Everyone! I’m back to writing about food. It’s been a while, ain’t it? Actually it would have taken longer but I have paper/progress report writing to procrastinate ergo this post.
Because it’s sorely overdue, I’m posting about the dessert we served during my birthday lunch.
I must admit I was doubtful at first as to how well the tangy mango cream and raspberry coulis would go with my revel bars, but David managed to convince me with his little work of art.
The Chocolate Revel Bars, a hit with my officemates, were prepared using the recipe found in Better Homes and Garden which you can find here. It’s a major crowd pleaser here in Germany. I mean how can you go wrong with oatmeal, butter, chocolate and sweetened condensed milk?
The other components? Here’s how we David made them.
MATERIALS and METHODS
- 3 cups whipping cream
- 1 cup mango puree (available in Asian food stores)
- 2 gelatin sheets
- confectioner’s sugar to taste
1 Heat mango puree. Add two gelatin sheets and let it dissolve. Cool.
2 Whip the cream until soft peaks form. Fold in some confectioner’s sugar until slightly sweetened or to taste.
3 Fold in mango puree mixture.
4 Freeze until it has the texture of semi-frozen mousse (almost semifreddo-like)
- Fresh raspberries (or frozen ones)
0 If using frozen raspberries, thaw.
1 Puree the raspberries using a stabmixer
2 Cook the raspberries over low heat. Add enough sugar to make the mixture sweet without losing it’s tanginess.
Everything was put together on a dessert plate and was topped with white chocolate slices and toffee.
It would be nice to find a reason to do something this grand again. A publication perhaps?