Christmas time can be a hectic time as well. To makes things easier, I like to have desserts that can be prepared in advance. Like this little mousse cakes, which can be prepared one week before time and then wait patiently in the fridge for their great day. You just have to remember the night before to take them from the freezer and defrost them in the fridge over night. The next day, they just have to get a little cocoa dusting and their dried apple star decoration and they are ready to be served.
With almond sponge, Cinnamon Mousse and a core of apple curd they are light and delicious end for any festive meal during Christmas time! And if you like to keep life even more simple, then skip the sponge and fill the mousse in little glases. This tealight holders have the perfect size!
This Month I published another recipe in the staff journal of the university of cologne. And this time it is a chocolate cardamom sablé recipe, perfect for Christmas.
Sablé is French and means “Sand” and as tender and friable is this cookie inspired by the French original. With cacao, cardamom and cinnamon the cookies are very aromatic and the little salt crystals of the fleur de sel are the perfect contrast to the sweet cookie.
When making the dough you have to take care of two things: Butter and egg white should both have room temperature, to ensure a soft dough perfect for piping and you should just fold the flour under to ensure a tender cookie. But then they are easily made and a perfect treat for Christmas time!
Some month ago, my colleagues had the idea that I should asked the editorial stuff of our coworker journal if they would like to publish one of my recipes. After some very nice mails I started to develop a recipe. And because I’m working in the botanical institute I decided to bake rolls in form of flowers.
The dough follows my favourite principles: a little bit yeast and a long fermentation in the fridge, which helps to build a great flavour.
And for all who do not read the “Mituns” (which should be most of you), here is the recipe which is printed in the current issue: