Chocolate Mousse

Comments

  1. Anonymous12:31 PM

    Loved the intro of your recipe!! Thank you so much for the gift from home- thousands miles away...
    Love,
    S

    ReplyDelete
    Replies
    1. Come home, and you'll get this first hand. :) Best wishes again. :)

      Delete
  2. Yummmm. You are so disturbingly talented.

    ReplyDelete
    Replies
    1. Oh no Parama, not even half as much as you are. I don't have your lucidity of words, am hopelessly artistically handicapped and struggle with photography ideas everyday! But when someone as "disturbingly talented" as you decides to call me the same, I'll just keep my mouth shut and accept it wholeheartedly. Thank you. :)

      Delete
  3. Was smiling at the "she was docile, I was outspoken" bit :)

    A quick stupid question. Why did you mention "metal" spoon or spatula? Won't the other types e.g. silicon, wood ones work?

    ReplyDelete
    Replies
    1. Not at all stupid or silly! I don't know the exact science behind it but what I've gathered from the various cookbooks I've read and chefs I've followed is that wooden spoons have thick-ish edges. The idea is to not cut into the mixture sharply. Metal spoons or spatulas generally have softer and thinner edges which helps to incorporate the air. I personally prefer rubber spatulas. Have never worked with silicon though, hence no idea about it!

      Delete

Post a Comment

Popular Posts