Mousse-a-cotta with Macs in the Air!

“Women are made to be loved, not understood.”
Oscar Wilde

Mousse-a-cotta with Sesame MacaronsAs usual a fight to the finish! Another month almost gone; one would think the New Year had just begun! MacTweets time again. Over at our mac-obsessed kitchen, it’s time to share some special mac love . Jamie and I called for just that this February to honour St Valentine.  Even though  I’ve had loads of mac luck the past few months, this time the feet proved elusive.

Mac Attack #16 – MACS ARE IN THE AIR … With Chet Baker crooning My Funny Valentine, take your romantic heart and scurry into your kitchen and bake a batch of French macarons for that special someone, the lover, the spouse, the best friend, the children, the one whom you want to offer up something special, the one whom you want to make smile.

Create something new, something exciting, something wildly romantic! Nothing says I Love You like a sweet little something, the size of a kiss, the flavor of your wildest desire, the macaron.

My black sesame valentine macarons struggled at high sea, after 2 batches of failure, I managed one with a little success. My fault as I tried stupid tricks. Thermomix experiments with 1 egg white=FAIL. Sesame and almond meal with lofty dreams also failed, well almost. Thankfully got a few feet in a tray, the pop macs didn’t work, so I had to be happy with 2 pairs! I think I overworked the sesame seeds while grinding.My mac experiments coincided with another experiment, an attempted fast track dessert. The teens diet has had severe repercussions on our sweet life. Desserts have been reduced to pitiable levels and the lad is whining all the time. Couldn’t take his pressure the other day, and in a hurry whipped up some eggless chocolate mousse of some sort. While Mr PAB enjoyed it oodles, the kids were a little iffy as in some parts the melted chocolate became grainy as I didn’t whisk it in too fast.I had some left and decided to redo it for the starving dwarfs. Mousse-a-cotta or panna-mousse is what eventually found its way back into the goblets, and found its way into the dwarfs tummies at express speed too! They loved the second fast track attempt, one that I added a dash of espresso to as well. I served them with my pair of precious feet, the failed ones vainly trying to fly the flag on sticks! Posting these now, with hope for a brighter mac future!

Do you want to join us making MACARONS?

If you do, you are most welcome to join us  for this challenge, or the next. You can find all the information at our dedicated macaron blog MacTweets. We generally post the round-up by the end of every month, following which a new challenge is posted!

Black Sesame Macarons with Nutella
1/2 cup powdered sugar
1/4 cup powdered almonds
1 tbsp black sesame seeds
1 large egg white, at room temperature
2 1/2 tbsp granulated sugar
1/2 tsp egg white powder
Method:
Line two baking sheets with parchment paper.
Grind together the powdered sugar with the almond powder and sesame seeds so there are no lumps; use a blender or food processor since almond meal that you buy isn’t quite fine enough.
In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.
Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding.
Using a teaspoon, or piping bag, drop / pipe the batter on the parchment-lined baking sheets in 1″ circles evenly spaced one-inch apart.
Rap the baking sheet a few times firmly on the counter top to flatten the macarons, then rest for about an hour.
Preheat oven to 140C. Bake them for 15-18 minutes.
Let cool completely then remove from baking sheet. Sandwich with Nutella.
Mousse-a-cotta
Serves 4
250ml low-fat cream
100gm dark chocolate
1/2 tsp espresso powder
1 tbsp sugar
1 sheet of gelatin
Method:
Soak gelatin sheet in cold water for 5 minutes, until soft.
Put cream, espresso powder, sugar and chocolate in a pan and simmer for 5-7 minutes until the chocolate has melted.
Squeeze out the gelatin sheet and stir into hot cream mixture. Take off heat and stir till the sheet is completely dissolved. {Don’t let the cream come to a boil}
Cool slightly and pour into goblets. Chill for at least 4 hours. Serve chilled.

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Deeba @ PAB

About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.

44 thoughts on “Mousse-a-cotta with Macs in the Air!”

  1. I’m really liking the dark background in the top shot, Deeba! These look ah-maaazing. I’m especially drooling for the sesame macarons as that’s a favorite ingredient of mine.

    Reply

  2. OMG, I am drooling in front of my screen! That mousse lookls so rich and luscious and the macarons are so tempting. Am I in foodie heaven?

    Cheers,

    Rosa

    Reply

  3. this is real torture, chocolate mousse has me drooling all over it, now if only i could taste, i am sure I would be in heaven. lovely pictures as well.

    Reply

  4. One of my all time favorite desserts. Someone once asked, ‘Isn’t it just pudding?’ Um, no. I mean NO! Lovely pics and to tell you the truth, from this frustrated macaroner; maybe good to know it’s not just me. Those are just finicky little buggars, that’s all there is to it!

    Reply

  9. I don’t know that I could take the failure of making macarons Deeba. The first attempt might work out perfectly as beginners luck, but then it would be doomed for failure.

    Reply

  18. Hey Deeba, I just love your blog, I would be just an addition to the many people who say you are the best. I have been trying to make things inspired by you and I must say, I have learnt a lot from your blog.

    Your Mousse-a-cotta looks so tempting, in fact I find myself salivating, looking through the pictures of your creations. I am a vegetation and I do not use eggs or gelatin for my preparations either. Can you please tell me what quantity of agar can be used instead of gelatin?

    I also wanted to try my hand at macaroons but I dont know the substitute for eggs.

    Please advise!

    Reply

  26. This is the latest, most original mac concoction I have seen; very stylish and great for a cocktail party with the beautiful people 🙂
    I love the mousse too; although not a big fan of gelatin, I would probably use agar-agar.
    Inspiring post, as always!

    Reply

  28. Your macarons are so creative and despite the difficulties encountered you’ve managed to put up gorgeous photo’s. I love the flavour combination and I could do with some of your decadent mousse right now:) Macarons are finicky little things and always try to remind us just who’s in control.

    I’ve got another failed batch of Vivienne Westwood macarons sitting on my kitchen bench.
    I made the first failed batch when it was raining – silly me. The last batch I over mixed and instead of looking lovely and round the batter ran and my macs turned into wonder bras. You have to laugh though otherwise with all the effort that goes into making them we’d cry.

    Reply

  29. First picture is gorgeous Deeba.I opened your page and didnt scroll down for 2 minutes.I love those little hearts on the macs.I am not a big chocolate person but when it comes to chocolate mousse, I go weak in the knees.Another of your recipe joins my bookmarked list from you site:)

    Reply

  30. Your macs look great with your mousse a cotta! Interesting experiment with the sesame seeds. I need to try making macs again and go for a different flavor this time. You’ve inspired me again!

    Reply

  31. Hey Deeba I baked your Lavender Chiffon Cake last week & am baking it again today ..we all loved the flavour..the sponge rises very nicely but sinks down after I open the oven to check if the cake is done..(after 30min)..Can you give me some idea to fix this problem..???
    thanks
    Asha

    Reply

  34. Mousse-a cotta? How delicious sounding! And airy. Love your little mac-pops too. Looks like you did get some little feet though? And I love the little heart decorations on them. So sweet. Good luck with the dieting daughter.

    Reply

  35. Mouse-a-cotta I like the sound of that 🙂

    Good job experimenting with your macarons, being adventurous is a more admirable quality than being perfect of that I am sure. Although I think they look lovely just as they are.

    Thanks for the valentine challenge it was filled with love and lots of fun.

    Reply

  39. YUM! It all sounds delicious to me! I love the idea of adding black sesame seeds, I’m definitely going to have to borrow that one!

    Reply

  41. I love the combination of the textures: the mousse-a-cotta looks so creamy and the macarons… with chocolate and nutella… Absolutely divine!

    Reply

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