Are you wondering which dessert you are going to make this weekend, then take a look here:

Vanilla mousse (for appr. 6 persons)

½ l cream

1 vanilla pod

150 g sugar

water

4 egg yolks

3 gelatine sheets

Whip the cream

Halve the vanilla pod lengthwise and scrape out the seeds. Put seeds and pod in a pot with the sugar and 2 dl of water. Boil it for about 5 minutes until it thickens a bit. Discard the two vanilla pod halves.

Beat the egg yolks with an electric mixer and add the syrup. Keep beating this until it´s white and fluffy.

In a bowl gently mix the cream and egg.

Soak the gelatine in cold water for 5 min. throw away the water and melt the gelatine slowly (with only a few drops of water.

Add 5 spoonfuls of the cream/egg mixture to the gelatine and mix well, and then add the gelatine mixture to the rest of the cream/egg mixture and stir it well but gently. Pour the mousse into a nice bowl and store in fridge for at least 4 hours!

After 4 hours in the fridge, you can enjoy the delicious mousse!!

 

If you want to make the mousse with caramelized hazelnuts, you do the following:

Caramelize 75g of sugar gently. When it is golden and fluid, add 75 grams of nuts and mix it gently but well. Let it cool of and chop it with a knife. Add it to the mousse right after the gelatine has been mixed with cream/egg. And then put the mousse in the fridge!

 

Or how about a Strawberry mousse!

100 grams of strawberries

100 grams of sugar

Clean and half the strawberries. Cook them tender with the sugar and a little water (just enough so it does not burn in the pot). Cook them about 10 minutes and then blend them in a blender to obtain a nice thick strawberry sauce.

Add 1 extra gelatine sheets, when making the same recipe of the vanilla mousse. Otherwise it might not thicken because of the strawberry sauce.

After making the vanilla mousse you can add the strawberry sauce and stir it until the colour is even. And then into the fridge with the mousse.

 

As you can see, you can use the recipe for the vanilla mousse as a base and then add all kind of flavours of your likings. Chopped chocolate, orange syrup, baileys… – you name it! Just start experimenting and make up your own favourite mousse.

 

And by the way…the sweet sherry, Morenita, on the photo is amazing. But that’s a whole other story….

In February 2005 I moved to the Costa de la Luz in Spain with my little family. The children were only 3,5 years and 4 months. We had sold our house in Denmark and put our furniture into storage. Little did we know about the area nor the language. But what we did know; was that we were looking for adventure and a change of life style.

The move from the capital of Denmark to country side of Andalusia was huge. But we enjoyed living here; the friendly people, our time with the kids, the scenery with authentic white villages, beautiful countryside and the amazing Atlantic coastline. In October we bought a small run-down restaurant in the hamlet, Patría, on a top of hill with view over the Atlantic Ocean.

If we were looking for adventure, we got it!;-)

BEFORE:

 

 

 

 

 

 

AFTER:

 

 

 

 

Our family just loves cinnamon rolls and we always bake them ourselves. It is really easy and the kids enjoy helping. Yesterday David helped me baking some. We made a double portion of the recipe because we had some friends coming over. And you can never have too many…..
Cinnamon rolls:  (25-30 rolls)
The dough:
1½ dl milk
50 grams butter
25 grams yeast
¼ teaspoon salt
1 spoon full sugar
5 dl flour (300 grams)
The filling:
100 grams butter
1 dl sugar
1 spoon cinnamon

Melt the butter, take the pot off the heat and add the milk.  Stir the yeast into the milk. Stir in salt, sugar, and flour.Knead the dough thoroughly.  Turn on the oven at 200 degrees

 

 

 

 

 

Sprinkle a bit of flour on the table and flatten the dough with a rolling pin, until it measures around 25 x 50 cm.

Mix the filling ingredients together in a bowl & smear it onto the dough with a spatula.
Roll the dough up lengthwise like a roulade & cut them in slices of 1 cm and put them on a tray with baking paper
Let the cinnamon rolls rise for around 20 minutes in a warm place.
Place the rolls in the oven on the middle shelf in 15 minutes.

ENJOY!!