Welcome December, I call it a “ Baker’s Month”. I have beautiful plans for this month that I will share in my coming posts. My son’s exams are starting from 9 December, what a bad choice of selecting month for exams, they always spoil the festival mood but still why to worry. I have requested everyone in the house to allow me to bake as much as I want during this month (hehehe…. and in the coming months) though I knew they always encourage and value my this start. Their, this sweetness came after eating my daily dose of sweet desserts.
Another story – How I save my precious fruit.
“Save one for me”, my son said to me while going to school and I was like someone has asked me, my treasure. I disheartedly obliged. But when he came and rejected the fruit, “The Evil Mother” felt so relaxed, now I can play with my fruit. I used just half of it and save half for another recipe, now when he already rejected the fruit I have got excuse to make one more dessert.
Recently in a t.v. show on Foodfood channel in stylechef by Chef Shailendra I saw how a concoction can be made out of mozzarella and cream and milk. I got more innovative and added some persimmon puree into it and topped it with persimmon puree. And it tasted yummm. Everybody loved it including my son and he was surprised I have used that same fruit in it.
- Soft mozzarella – 50 gm
- Cream – 50 ml
- Milk – 50 ml
- Sugar – 2 tbsp or more if you desired
- Persimmon Puree – ½ (recipe below)
Method of Persimmon Pulp
In a mixer, blend chopped persimmon with 1 tbsp sugar)
Method of mousse
In a mixer, blend mozzarella, cream, sugar, milk and persimmon puree ( 2 tbsp) till smooth consistency.
Pour this mixture in shot glasses and on top pour persimmon puree.