Archive for October, 2012

Lemon mousse with crumble and blueberries

Thursday, October 18th, 2012

This year our two blueberry bushes, planted 3-4 years ago, finally produced a lot of blueberries and we had enough for several different treats. I made two sorts of blueberry cakes and we also ate them plain them as a healthy snack. And there was even enough blueberries to top these wonderful, tangy and refreshing lemon mousses with crunchy crumble. The crumble gives a nice crunchy contrast to the smooth mousse and the blueberries give a fresh finishing touch.

    50 gram butter
    50 gram flour
    50 gram sugar
    a pinch of salt

    Combine flour and sugar in a bowl. Rub the butter into the flour mixture. Keep rubbing until the mixture resembles crumbs. Sprinkle on a parchment lined baking sheet. Bake in 200 degrees C until golden, stir a couple of times during baking. Leave to cool.

    Lemon mousse

    250 ml whipping cream
    2 eggs
    1 large organic lemon, zest and juice
    5 tbsp sugar
    4 gelatine leaves (or 2 tsp gelatine powder) + 2 tbsp water
    100 ml Kesella (quark) (can be omitted, sometimes I add it and sometimes not)

    Put the gelatine leaves into a small cup containing 2 tbsp water (or sprinkle gelatine powder into the water). In a separate bowl beat the egg whites with an electric beater until fluffy and light. In a second bowl beat egg yolks and sugar with an electric beater until fluffy and pale. In a third bowl, whip the cream.

    When the gelatine has soaked up the water, place the cup in a pan of simmering water (don’t boil) and stir until melted. Let cool slightly. Combine lemon zest and juice with the gelatine mixture. Then carefully add the whipped cream, egg yolks and sugar (and quark, if used). Finally gently fold the whipped egg whites into the mixture. Divide the mousse between 4-5 glasses or cups and chill until firm. Serve with crumbles and fresh bilberries or blueberries.

G trying to pick a blueberry.

Colourful cookies and cupcakes

Thursday, October 11th, 2012

In January I had the honor to bake for a Red Cross charity event for separated refugee children (i.e. children that have arrived in Sweden all alone without any relatives). I wanted to bake something colourful for the kids, something that would make them smile. So I baked lovely spiral cookies and also mini cupcakes that I donated to the event. I never saw the kids as I only left the cookies before the event started, but they were supposedly very popular. I used this recipe at Sprinkle Bakes for the cookies and my own recipe for the mini cupcakes. I had so much fun baking and I hope to do this more times.


Wednesday, October 10th, 2012


Some months ago, while traveling in Colombia, I encountered the fruit Granadilla for the very first time. It’s a variety of passion fruit, but very sweet and mild rather than sour. It quickly became a favourite and as my husband wasn’t too fond of it I always got his Granadilla too whenever it was served to us as a dessert.