Sometimes the unexpected turns out to be really, really good. Example? Well, moving to Germany is a good one. I never imagined in my wildest dreams I would be sitting here, right where I am. The job, the life, the language… all of it. It surprises me every single day I wake up and am so grateful for the life that I get to live.
Don’t undermine your own capabilities… because let me tell you, with a little determination, there’s no stopping you!
Another example of unexpected awesomeness…?
A raspberry rosemary mousse with granola crunch
I’m loving this! The rosemary pairs perfectly with the light, fluffy raspberry mousse. Once bite and you’ll think, “Why didn’t I think of this flavor combination?!” The rosemary gives such a subtle flavor in the background and I’ve added a sweet, golden brown granola crunch to round off the perfect dessert!
- For the raspberry rosemary mousse:
- 400 g raspberry puree (to make, thaw frozen raspberries and bring to a boil with a dash of sugar. Pass through a sieve).
- 100 g sugar
- 2 teaspoons dried rosemary (you can use sprigs of fresh rosemary as well!)
- 10 g gelatin
- 40 g cold water
- 60 g egg yolk (3)
- 400 g cream
- For the raspberry gelee:
- 100 g raspberry puree
- dash of sugar
- splash of water
- 4 g gelatin
- 20 g cold water
- For the raspberry rosemary mousse: Bring the raspberry puree, sugar and dried rosemary to a boil over the stove.
- Bloom the gelatin in the cold water.
- Once the puree has boiled, remove from heat. If using fresh rosemary sprigs, let steep for a good 20 minutes and remove the sprigs. If not, skip this step and add the bloomed gelatin.
- While whisking, pour the hot puree over top the egg yolks (whisking is important, you do not want to "cook" the yolks!)
- Let cool.
- In the meantime whip the cream.
- When the raspberry puree mixture has cooled off completely, start by adding a spoonful of the whipped cream. Finally, fold in the rest of the whipped cream.
- With a piping bag, fill into desired glasses.
- Place in the refrigerator to set.
- For the raspberry gelee: Bring the puree, sugar and water to boil over the stove.
- Bloom the gelatin in the water.
- Once boiled, add the gelatin to the puree and stir.
- Spoon on top of the set raspberry mousse.
- Place back in the refrigerator to set again.
- 50 g sugar
- 50 g honey
- 30 g canola oil
- 100 g old fashioned oats
- dash of almond flour
- pinch of salt
- Heat the sugar, honey, and canola oil in pot over the stove until the sugar dissolves.
- Pour over top the old fashioned oats, almond flour, and salt.
- Mix until combined and transfer to a baking sheet lined with baking paper.
- Bake at 160 Celsius or 320 Fahrenheit until golden brown, while stirring occasionally. About 30 minutes.
- Let cool and break into pieces.
- Use as topping!