“The first meal was an object lesson of much variety. My father produced several kinds of food, ready to eat, without any cooking, from little tin cans that had printing all over them.”
Mary Antin
Everyone Can Cook… yet another new cookbook from award winning Michelin starred chef Vikas Khanna. I loved his earlier ones, ‘My Great India Cookbook’ and ‘Modern Indian Cooking’. Vikas writes for the global audience, and his books are full of food stories and personal connects. The title of this book seemed rather straightforward… or so I thought. I expected a simple, basic cookbook, encouraging everyone to cook. The catch lay in the word CAN!
Surprise! Surprise! The can refers to the CAN in the tin industry as in canned foodstuff. Possibly a first in this genre of cookbooks that I have seen in India, I was a little skeptical when I received the book for review. It was only when I read Vikas’s foreword, that I understood and appreciated his sentiments behind the book.
He talks about his first Christmas in America in 2000 where he cooked in the kitchen of the New York Rescue Mission. In his words, “It was here that I first saw canned food and the thought that moved me was how cans were touching lives through food”. Twelve years later, he was approached to conceptualise recipes for a book using canned ingredients. In his own way of giving back to the community, he educates the reader about the industry through this book.
Directly or indirectly, it impacts millions of lives – thousands of families who provide fruits, vegetables, meats etc. to the canneries, people who work at the canneries, people who transport the cans to the market, those who purchase the cans – even those who collect the cans and take them to recycling centres. In India, rag pickers are considered the main cog in the recycling wheel; they work in underprivileged conditions. For every copy of the book sold, Hindustan Tin Works, the brainchild behind the book, will contribute a part of the proceeds towards the upliftment of this underprivileged community.
Everone Can Cook is a reflection of just how large-hearted he is. I didn’t realise that the canning industry supports such a large community, fosters relationships, helps farmers. Of course it gets the freshest produce preserved for consumers with little loss of nutrition too. The good thing about steel, the primary material used to make cans, is that it can be recycled infinitely without degradation of quality. Recycled cans also inspires art … Andy Warhol type art, or recycled can art!!
Living in the plains of North India, we don’t realise how blessed we are. We tend to take fresh produce for granted. How often would you reach for beets and carrots in a can, or say canned mushrooms? India is not a huge user of canned foods. It is only now that you see shelves in local bazaars lined with canned foodstuff, a lot of it imported.
Yet in retrospect, cans were the accepted norm in certain food areas when we were young. Cheddar almost always came out of the round Amul tin, baked beans on toast {a standard of the armed forces breakfast menu} canned again. How can I ever forget condensed milk? We grew up on it, stealing spoonfuls out of the can when no one was looking.
Cut to now, condensed milk is something I always have on hand. My favourite cheesecake, Dark Chocolate Orange Yogurt Eggless Cheesecake has a can of condensed milk as it’s main ingredient, as do my eggless brownies. Of course my version of Saffron Rice Pudding also uses it. Other canned things I like to stock up is tomato puree, coconut milk & cream, and fruit bits. I did a delicious Tropical Cream Pie with canned fruit bits a while ago … won me first prize in a contest!Everyone Can Cook is divided into easy sections like starters, soups, meat, poultry, vegetables, desserts, beverages etc. I hope it will make the Indian audience look at canned food in new light. The book offers refreshing ideas and innovative ways to use canned food. The good thing is that it makes you think differently. I especially liked the Peach & Sundried Tomato Chicken Tartlets, Lamb Goulash, Coconut Curry Mango Chicken, Cheese Chili Soup, Chili Crab Mini Falafels, Roasted Peaches with Coconut Walnut sauce & Orange Lychee Pineapple Juice. So much you can cook out of a can!
The phirni custard was delicious; the fruit pairing quite interesting. It’s a book that makes you think out of the box can! It also makes one appreciate the contribution of the lesser known canning industry to our food centric lives, an industry we tend to take for granted. Did I mention the pictures in the book? Beautifully styled and leaping off pages!
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Recipe: Phirni Custard with Mixed Fruits
Summary: An all time favourite dessert, this Indian rice pudding is a celebration of the earthy taste of basmati rice, saffron and a surprise element…canned fruits. You can serve it warm or chilled. This Phirni Custard with Mixed Fruits is a decadent vegetarian dessert ‘From Everyone Can Cook’ by Vikas Khanna
Serves 4-6
Prep Time: 10 minutes Total Time: 40 minutes Ingredients:
1 cup basmati or long grain rice {washed, soaked for 10 minutes & drained}
3 1/2 cups whole milk
1 can sweetened condensed milk
1 tsp saffron strands {dissolved in 3 tbsp warm milk}
1/2 tsp cardamom powder
1/4 cup sugar {optional}
1 small can mixed fruit in syrup {drained well}
Method:
Combine rice with 3/4 cup milk in a grinder. Grind to a coarse paste.
Bring the remaining milk to a boil over medium high flame, add rice paste, reduce flame to low and cook, stirring continuously till the rice is cooked. Stir in the condensed milk, saffron {with milk} and cardamom powder {and sugar if using}. As soon as the mixture thickens, remove from flame.
Divide the phirni custard equally into 6 bowls, top with mixed fruit and serve.
Alternatively, refrigerate the phirni custard qnd fruits separately and serve chilled.
“There are only three things in life that matter – good friends, good chocolate and…
… oh dear, what was that other one?”
Dark Chocolate Orange Yogurt Eggless Cheesecake … does sound like quite a mouthful, but believe me it is A M A Z I N G! Orange and chocolate were made to walk hand in hand, side by side. Baked into a cheesecake, they are even happier! Yesterday I thought of the white, orange and green in my pictures … time to post this special cheesecake!
I was thrilled with the earlier success of the Cherry Yogurt Tart I blogged about not so long ago. Surprisingly enough, it turned out in colours that fitted into the 4th of July, the day I baked it. So, it was posted then. Then a few days later I ventured out in the same direction, now a little more confident.
I added flavours to the recipe, changing it to make it better. A dash of this, a layer of that. Yesterday I noticed that the Dark Chocolate Orange Yogurt Eggless Cheesecake has colours of the Indian flag! So this is for our Independence Day, August 15th, that is today!!
I was quite pleased with how it turned out {… out of the pan too, so cleanly}. It was for the hosts at a party to see off the dear friend who is finally leaving town. The ifs and buts have been going on forever, and now suddenly the time is here. It’s been one goodbye after another. Somewhere deep down we hope we can hang on to the wings of time!Possible that is obviously not …and farewell day looms larger than life. It’s just round the corner. To cut a long story short, I took the cheesecake for the wonderful hosts that night. I was happy they loved it, and thought it was ‘exquisite‘. It’s nice when you bake something for someone and they appreciate it.This is one recipe that just keeps getting better and better. Immense possibilities, and infinite combinations. I was tempted into ‘orange‘ thanks to a few last kumquats hanging on my tree shrub. They are difficult to ignore, the one bright spot of fruit & foliage in the hot summer. It wasn’t long before I was stirring a TINY batch of marmalade.
So many jars of bitter kumquat marmalade later, you just know that if you throw in this and that, you will end up with marmalade. From a few precious kumquats to kilos of them, I have endlessly enjoyed this tart citrus fruit. You would find several recipes with them on PAB.
That ten minutes of baking two ingredients can result in something like this, is quite amazing. This time around I added a layer of dark chocolate ganache between the biscuit crust and yogurt filling. I remember from last time that the yogurt had made the base slightly moist. I baked the base minimally too. It worked quite well. Ten minutes into the oven, cooled and then chilled, these are great make ahead desserts. Whether you like eggs, or you don’t, this is a wonderful fast track and economical cheesecake. Tastes scrumptious too. Flavour it as you like. Or don’t. Doesn’t matter. The heart is good and full of flavour. A little ‘sugar high’ thanks to the condensed milk, but then thats happiness! I made one large cheesecake and a few small ones for home {for a taste check}. Left us H A P P Y! Some things are so worth it … these Dark Chocolate Orange Yogurt Eggless Cheesecakes were just that! Hope you enjoy the recipe. I’ll be working another version sometime soon. Have a Happy Independence Day India!
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Recipe: Dark Chocolate Orange Yogurt Eggless Cheesecake
Summary: This is one recipe that just keeps getting better and better. Immense possibilities, and infinite combinations. Ten minutes into the oven, cooled and then chilled, these are great make ahead desserts. The Dark Chocolate Orange Yogurt Eggless Cheesecake is a wonderful fast track and economical cheesecake. Scrumptious too.
Kumquat, white and dark chocolate shavings for garnish
Method:
Biscuit Base
Mix the melted butter and the crushed biscuits. Turn into the bottom of the prepared tin and press to form base. Chill for 30 minutes.
Preheat the oven to 180C. Grease a rectangular 4″ X 14″loose bottomed tart tin {or a 9″ round loose bottomed tart tin}
Choc ganache
Place chocolate and cream in a heatproof bowl and microwave for 1 minute. Stir well until smooth. Stir in honey and 1 tbsp liqueur {optional}. Leave to cool.
Yogurt filling
Place both yogurts, liqueur and condensed milk in a large bowl and whisk until smooth.
Assembling
Spread the ganache over the biscuit base.
Pour the yogurt filling over the ganache and bake in the oven at 180C for 10 minutes only.
Take out of the oven, allow to cool. Then chill in the fridge for a couple of hours, or overnight.
“Ice cream is happiness condensed.”
Jessie Lane Adams
Peach Mango Low Fat Ice Cream… nothing screams more comfort in summer than frozen fruit dessert! I do loads of frozen yogurt every summer. The last week I looked at my fridge full of mangoes and peaches and just knew an ice cream was in the future. There are days when fro yo will satisfy the craving, and then there are days when I want to ‘up the luxury‘. Just a teeny bit. A little cream can do no harm!It was one of those days where a creamy ice cream craving was developing. It began with the trappings of a fro yo, and ended up being a low-fat ice cream. This was such fun to make and absolutely delicious. Maybe next time, we’ll see a nice, rich, full fat ice cream. Maybe!
With stone fruit a plenty this summer, now the monsoon showers are literally drowning North India. As we wade through the streets, I think we’re looking at the last peaches and plums of the season. Cherries have been bid adieu, and peaches look set to follow! Plums appear to be the hardiest of the lot. Mangoes, of course, will be here for a while longer, another month at least. North India has seen a really good stone fruit crop this year. The Peach Mango Low Fat Ice Cream is a wonderful and delicious way to celebrate it. Creamy, fruity, slight undertones of almond, it turned out bowl licking good. I froze some in a bowl, and piped the rest into kulfi / popsicle molds. I loved how sweetly the popsicles turned out. So easy to serve this way, and such a treat to see the kids greedily lick the sticks even when there was nothing left on them! Coco got lucky with a few licks too!It’s been a satisfying season and I really love how versatile stone fruit are. We’re looking at the fag-end of the season, so I intend to pack in as much as possible … into our tummies, and hopefully onto the blog too!
You can find a variety of Stone Fruit Recipes on PAB. Do you have a favourite stone fruit recipe? I’d love to know!
[print_this]Recipe: Peach Mango Low Fat Ice Cream
Summary: A refreshing and delicately flavoured low-fat frozen treat. The addition of almond extract gives this Peach Mango Low Fat Ice Cream a special flavour. This is a nice way to preserve excess fruit of summer for later use.
Prep Time: 5 minutes Total Time: 15 minutes plus freezing time Ingredients:
5 peaches, peeled, stoned, diced
2 mangoes, peeled, stoned, diced
200ml low-fat cream, chilled
200g hung yogurt {thick}, chilled
200g castor sugar
Juice of 1 lime
1 tbsp vodka
few drops almond extract
Method:
This is a Thermomix recipe. You can make it with the same proportions if you have an ice cream maker or by hand too.
Place chopped fruit in a bowl and freeze overnight.
Place cream, yogurt, frozen fruit, vodka, almond extract, lime juice and sugar in bowl of TM. Process for 1 minute at Speed 10 till thick and smooth. Taste and just sugar if required. Process further, scraping sides with TM spatula, until well blended.
Serve immediately or place in freezer safe bowl or pipe into popsicle molds in freezer.
“A gourmet who thinks of calories is like a tart who looks at her watch. ” James Bear
Cherry Yogurt Tart. This was a tart that swept me off my feet. It’s adapted from a recipe that keeps popping up on and off on blogs. With the flood of recipes to try, one tends to get lost and lose priority. Is it just me? Well this tart or pie {not sure which category it fell into} had been kept waiting too long. This turned out to be a tart, not a pie as most blogs call it. The Kitchn has a neat piece on Pie vs Tart…
A pie is a sweet or savory dish with a crust and a filling. The sides of a pie dish or pan are sloped. It can have a just a bottom, just a top, or both a bottom and a top crust. Pies are served straight from the dish in which they were baked.
A tart is a sweet or savory dish with shallow sides and only a bottom crust. The goal is a firm, crumbly crust. Tarts are baked in a pan with a removable bottom, or in pastry ring on top of a baking sheet so that it can be unmolded before serving.
There are several references to the recipe across the net. The origins are quite blurred. Most folk talk about the recipe being handed down from a great aunt and having got it from a friend. The ingredients are the same. Strangely enough all it takes to make it is a pie crust or tart bottom, yogurt and condensed milk. {It’s vegetarian too. No eggs, no gelatin}
I had some yogurt draining in the fridge to make fro yo. It’s the season for frozen goodies but I had a really full freezer that day. So I thought cheesecake with summer fruit. A friend had recently reached out to me for a baked eggless cheesecake recipe. That was still playing in my head. {Hiral, this cherry yogurt tart is very close to a baked eggless cheesecake. We loved it!! I thought of you throughout.}
With muddled thoughts I figured images might inspire me, so I began googling for images … and BINGO! There it was. Just the perfect tart or pie with ingredients that I had on hand, well almost. What ‘clinched’ the deal was that I had a loose bottomed rectangular tart pan that Sous Chef had used. She really turned out a stunner.
Strange tart this. It’s a little unbelievable that you can turn out a set tart with just two basic ingredients with 10 minutes of baking. Defies logic. Yet, my recent tryst with the Simplest & Best Dark Chocolate Mousse that used two ingredients convinced me otherwise. I thought, “If that was sensational, this might well surprise too. ”
And surprise it certainly did! Within 10 minutes of baking, it was a little firm to touch. I gently pulled it out of the oven to cool it on the rack and was scared to spill the filling. It hung on in there. ’twas a long overnight wait and once the kids were on the bus, I RACED to demold it. Looked on in amazement as it was firm.
My only concern is the biscuit base which didn’t remain very crisp. Most recipes refer to ‘tennis biscuits‘ which were new for me. Some more googling pointed towards South Africa where these biscuits are firm favourites. I think graham crackersmight work a little better than the ginger nut cookies I used. So with a tart tin from Sydney {one of my favourite buys to date}, a recipe with two basic ingredients, some balsamic roasted cherries in the fridge, I put together this tart. With my sis visiting from the US, being the 4th today, I thought I’d give the yogurt tart some blue and red too. Frozen blueberries which I bought to try locally {very disappointing} and white sprinkles did the trick!!
The verdict was ‘high fives’ all around. The texture and taste of the Cherry Yogurt Tart is very close to a cheesecake, and leaves you wanting for more. {Very satisfying in Mr PABs words}.
[print_this]Recipe: Cherry Yogurt Tart
Summary: As simple as a tart can get, this Cherry Yogurt Tart is one of the fastest and sweetest ways to a quick dessert. A make ahead tart that sets amazingly, is eggless and uses two basic ingredients for the filling, is quite magical. Adapted from Sous Chef
Prep Time: 15 minutes Total Time: 25 minutes plus chilling Ingredients:
200g ginger nut cookies, crushed
100g melted butter
350g hung yogurt, thick
150g regular yogurt
1 tin condensed milk
2 tsp Kirsch {optional}
Method:
Mix the melted butter and the crushed biscuits. Turn into the bottom of the prapared tin and press to form base. Chill for 30 minutes.
Preheat the oven to 180C. Grease a rectangular 4″ X 14″loose bottomed tart tin {or a 9″ round loose bottomed tart tin}
Place both yogurts and condensed milk with Kirsch if using in a large bowl and whisk until smooth.
Pour over the chilled biscuit base and place in the oven for 10 minutes only.
Take out of the oven, allow to cool. Then chill in the fridge for a couple of hours, or overnight.
Top with fresh fruit, balsamic cherries, or just serve as is.
“I doubt whether the world holds for any one a more soul-stirring surprise than the first adventure with ice-cream.”
Heywood Broun
Cherry Fro Yo … you could fall in love with the colour alone. My heart skipped a beat when I started whirring the thermomix. I couldn’t believe my eyes. Deep, red, bursting with flavour. It was love at first sight! At first bite too!!
Tis the season for frozen desserts. Mangoes have been around for a bit but they aren’t at their juiciest tastiest best yet. Next came plums, and hot on their heels cherries. Cherries are what win my heart over year after year.
I think they are the best fruit of all; immense possibilities. I’ve had a good run this season already. Other than popping loads into my mouth, I’ve done a crisp and loads of balsamic cherries. They’re a great way to top a dessert, a cheesecake or even a sundae. I topped a dark chocolate mousse with some. Heaven!!
I had about 1/3rd box leftover the other day. A fro yo was dancing in my head after I spoke to the sweet Cookaroo. She was having a field day down south making chikoo ice cream and mango sorbet to beat the heat. I had to make something frozen soon!
There was yogurt hanging in the fridge for a potato salad. That was enough to get me on the frozen yogurt trip. I’ve made a Fresh Cherry Fro Yo 2 years ago, a recipe that cooked the cherries down etc. I decided to go the raw way this time. Something newer, something fresher!
How much can you go wrong with fresh luscious juicy cherries, yogurt and sugar? Throw some kirsch in and you’ll be licking the bowl clean. Just what happened to me. This recipe is headed off to a monthly challenge called ‘Our Growing Edge‘ hosted at Bunny Eats Design, a beautiful blog penned by Genie.
Our Growing Edge is the part of us that is still learning and experimenting. It’s the part that you regularly grow and improve, be it from real passion or a conscious effort.
This monthly event aims to connect and inspire us to try new things and to compile a monthly snapshot of what food bloggers are getting up to.
Genie is a graphic designer obsessed with food and bunnies and lives in New Zealand. Her initiative above aims to connect and inspire us to try new things and to compile a monthly snapshot of what food bloggers are getting up to. This is one food experience I just had to share!
‘Heartachingly’, 300g of cherries made just a small quantity of frozen yogurt. It’s ironical that when you make a small teeny amount of anything, it comes out amazingly good! This must have been the best fro yo I’ve made. Best on all counts – colour, taste, depth of flavour, burst of fruit. YUM!!
I can see loads of this beautiful fro yo through summer. Maybe a cherry buttermilk sorbet too. Also loads of red splashes all over the kitchen, tiles and all, while pitting these juicy berries. Beware of the red drips, murderous red! Years of pitting have ensured I wear an apron. The black apron tells no tales! The tiles can be scrubbed clean!
You can make fro yo pops too. I’ve done a plum version of fro yo in an ‘eggless desserts’ feature I did for BBC Good Food this month. It’s the Plum Fro Yo {picture above} and is quite as delectable as the cherry fro yo. The collage below has the different desserts I created and shot for them. The magazine is on the shelves now. A digital version is available
[print_this]Recipe: Fresh Cherry Frozen Yogurt
Summary:Refreshing and addictive, this is a great summer dessert or ‘coolant’! Low on calories and high on taste, this cherry frozen yogurt will leave you asking for more … and more! Prep Time: 15 minutes Total Time: 40 minutesIngredients:
300g hung yogurt {drained overnight}
300gms fresh cherries {pitted}
25g brown sugar
100g vanilla sugar {or more as required}
15ml kirsch
Method:
Thermomix
Pit the cherries and toss in brown sugar. Freeze until hard, about 2 hours.
Freeze the yogurt as well, chopping up after about an hour.
Place all ingredients in bowl of TM, and process at Speed 7 going up to speed 10 for a minute.
Open scrape down sides, and repeat until you get a smooth blend.
Taste and adjust sweetness if required.
Serve immediately else place in a freezer safe bowl and freeze.
Ice Cream Maker
Pit the cherries and toss in brown sugar. Freeze until firm and chilled, about an hour or two.
Place all ingredients in bowl of processor and blend until smooth.
Transfer to ice cream maker and set according to manufacturer instructions.
“I invented it — but it was so easy, I’m embarrassed!”
Hervé This
Dark Chocolate Mousse. Sweet comfort. Chocolat! This turned out to be the simplest mousse ever. One with fewest ingredients too. Just two. OK three four since I added some sugar & a dash of Kirsch. This was something I had longed to make but just didn’t get there. The past few days have been a little busy, a little heartache, too much running around and no energy to bake. At 46C, baking feels a little HOT!
I craved chocolate. Bittersweet chocolate. The bookmarked folder threatens to burst with a collection that spans a few years. When I need to immerse myself in food, get away from the real world, I know I can dive into the folder. It’s a great place to get lost in.
So much inspiration, so much food for thought. Chocolate recipes are aplenty. This particular Heston Blumenthal mousse recipe inspired by Hervé This has always seemed challenging and unreal. Somewhere deep down I didn’t believe that chocolate mousse can be created with just chocolate and water. Nah!! Impossible!!
Monsieur Hervé This, a French physical chemist with a PHD in molecular gastronomy, invented the recipe for Chocolate Chantilly, or this simple chocolate mousse. His main area of scientific research is molecular gastronomy, that is the science of culinary phenomena. Some of his discoveries include the perfect temperature for cooking an egg, and the use of an electrical field to improve the smoking of salmon. He also found that beating an egg white after adding a small amount of cold water considerably increases the amount of foam produced.
This is the simplest chocolate mousse. Since it uses just two ingredients, chocolate and water, use the best quality chocolate you can lay your hands on. The trick is to whip it just until it begins to thicken and hold soft peaks. Over whipping results in a grainy mousse. If it does get grainy, you can heat the mixture and begin whipping again! So forgiving!! {You can see Heston Blumenthal making this mousse here.}
This is the chemistry they didn’t teach us in school! Who would have thought that chemistry would enter by way of molecular gastronomy into our lives to make it so delicious? The dark chocolate mousse is fab on its own. Sensuous, smooth, satisfying, intense … everything good quality dark chocolate promises to be.
It’s very unlike me to leave well enough alone. Cherries are in season. While the mousse was chilling, I simmered some cherries with balsamic and sugar. This is a great way to preserve cherries. Makes for a fabulous dessert topping. Chocolate and cherries are a match made in heaven. Oh and BTW, a balsamic cherry sauce pairs beautifully with meat too.
I thought I’d drizzle some low-fat cream over the mousse and top it with the balsamic cherry sauce. Low fat cream NEVER whips up to stiff peaks, especially during the 46C days of the Indian summer. Murphy’s law kicked in. Within seconds of whipping the low-fat cream, it thickened up like no ones business.
When you least expect it, you can see the mountain move!! For the first time in my culinary life, I needed soft flowing cream… and I got stiff peaks! Strange!! So I rearranged the layers in my head. Topped the mousse with balsamic cherries, piped some cream over it, topped the cream with dark cocoa nibs…
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Recipe: Simplest & Best Dark Chocolate Mousse
Summary: The dark chocolate mousse is fab on its own. Sensuous, smooth, satisfying, intense … everything that good quality dark chocolate promises to be. Top it with balsamic fresh cherries and take it to even more delicious levels. Mousse recipe minimally adapted from Heston Blumenthal, inspired by Hervé This.
Prep Time: 15 minutes Total Time: 40 minutes Ingredients:
Place a large mixing bowl on top of another slightly smaller one, filled with ice and cold water (the bottom of the large bowl should touch the ice). Set aside.
Put chocolate and water (also sugar and/or liquor if you’re using) in a medium-sized pan and melt the chocolate over medium heat, stirring occasionally.
Pour the melted chocolate into the mixing bowl sitting on top of ice and water, and start whisking with a wire whisk (or an electrical hand-held mixer) until thick. Watch the texture as you whip and make sure not to over-whip as it will make the mousse grainy. If the mousse becomes grainy (which is possible at your first try), transfer it back into the pan, reheat until half of it is melted, pour it back to the mixing bowl and whisk again briefly.
Divide into serving cups and chill until set.
Top with balsamic cherry sauce. Pipe whipped cream over. Sprinkle over dark cocoa nibs if desired.
Balsamic Cherry Sauce
Place the cherries with a splash of water in a non reactive sauce pan. Simmer for 4-5 minutes until the cherries begin to get soft. Add the remaining ingredients other that the Kirsch.
Stir for 2-3 minutes over low heat until the sugar dissolves. Strain the cherries out and reserve in a bowl. Return the syrup back to the pan and reduce until thick.
Take off heat, stir in the Kirsch and pour back over cherries. Cool and then chill.
Whipped cream
Place cream, sugar and almond extract in a large bowl. Whip until firm peaks. Place in a piping bag fitted with a star nozzle.
Note: You can make this mousse without the liqueur. Just substitute the amount of liqueur with water, i.e. use 240ml water.
