best dessert – My Whisk and I

Lime Mousse

January 7, 2024by Karen ClaassenLeave a Comment

8 eggs
250ml + 60ml sugar
2,5ml salt
juice and grated zest of 4 limes
250ml whipping cream
5ml vanilla extract

Separate 4 eggs into two bowls.
Add four whole eggs to another bowl and add the egg yolks to it.
Add 250ml sugar and whisk together until incorporated.
Pour this mixture into a small saucepan.
Add the salt, lime juice and finely grated zest and stir through.
Place the saucepan over low heat and stir continuously until the curd thickens. About 10 minutes or so.
Take the mixture off the heat and strain it through a sieve.
Cover the bowl with plastic wrap and place it in the refrigerator until chilled.
Whisk the four egg whites to stiff peaks.
Add the 60ml sugar a little at a time while whisking continuously. Keep going until all the sugar is incorporated and you are left with a stiff, glossy meringue mixture.
Add this mixture to the chilled lime curd and fold through.
Whisk the cream and vanilla in a separate bowl until stiff and fold it into the curd mixture.
Spoon the mousse into serving cups and chill until needed.

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Quick Tropical Cheesecakes

February 11, 2023February 10, 2023by Karen ClaassenLeave a Comment

This recipe makes 12 small desserts or 6 substantial portions, served in glasses or ramekins.

1 x 200g packet of coconut biscuits (Tennis biscuits)
80ml desiccated coconut
1 x 385g can of condensed milk
80ml lemon juice
250g smooth cream cheese, room temperature
250ml fresh cream
2 x large mango, cubed

Break the biscuits into large pieces and place in a plastic bag. Crush them lightly with a rolling pin but keep some texture/not too fine.
Add the coconut, mix through and divide amongst 12 serving glasses. Set aside.
Pour the condensed milk and lemon juice into a mixing bowl and beat together with an electric whisk until incorporated.
Add the cream cheese and mix again on high speed until the mixture is completely smooth. Set aside.
Pour the cream into a mixing bowl and beat until it forms medium-stiff peaks.
Add the cream to the condensed milk mixture and fold through until it is thoroughly blended.
Spoon the cheesecake mixture into the glasses and gently tap the glass so that the mixture settles into the crumb.
Refrigerate for a minimum of one hour.
Peel the mango and cut into cubes.
Spoon the fruit on top of each cheesecake, sprinkle some coconut shavings on top and serve.

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2-Ingredient Caramel Mousse

November 4, 2022November 3, 2022by Karen ClaassenLeave a Comment

90ml Biscoff spread
300ml cream, cold
(60ml Biscoff spread, if you want a sauce to drizzle over the mousse)

Measure the Biscoff spread into a small bowl and microwave for 30 seconds.
Give it a good stir and wait for the melted spread to cool down and come to room temperature. (when you can not feel a temperature difference when dipping your finger into it!!!)
Pour the cream into a mixing bowl and whisk until you have stiff but not dry peaks.
Pour the room temperature spread onto the whipped cream and very gently but thoroughly fold it through until no streaks are visible.
Refrigerate the mousse for an hour.
Pipe/scoop into glasses and serve.

Drizzle sauce:
Microwave about 60ml of the spread for 30 seconds, until melted.
Stir the mixture and stand at room temperature for about 15 minutes.
Drizzle over the mousse before serving.

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Chocolate Mousse with Caramel Pop Corn

November 26, 2021November 25, 2021by Karen ClaassenLeave a Comment

Makes 6 portions mousse and about 10 cups of caramel pop corn.

Chocolate Mousse:
200g dark chocolate, chopped (preferably 70% cocoa solids)
100ml + 300ml cream

Add the chocolate and 100ml of the cream to a heatproof bowl set over a saucepan with barely simmering water.
Allow the chocolate to melt, stirring every now and then until the mixture has amalgamated.
Remove the bowl from the heat and set aside for 10 minutes to cool. Stir the mixture every now and then to help the cooling along.
Add the 300ml cream to the bowl of a stand mixer fitted with the whisk attachment.
Beat the cream until it forms soft peaks when you lift the whisk.
Continue whisking on medium speed while adding a spoonful of the chocolate mixture at a time.
Keep going until you have added all of the chocolate and the mixture forms stiff peaks.
Spoon the mousse into serving bowls/glasses and refrigerate for at least 2 hours.

Caramel Pop Corn:
60ml vegetable oil
83ml popping corn

Add the vegetable oil to a heavy-base saucepan set over medium-high heat.
Add the corn, cover the saucepan with a lid and wait for the corn to pop.
Turn the pop corn out into a large mixing bowl and set aside.

For the caramel:
100g butter
220g brown sugar
170g liquid glucose (or corn syrup or honey)
2,5ml salt
5ml vanilla
2,5ml baking powder

Preheat your oven to 110℃.
Add the butter to a saucepan over medium heat and allow it to melt.
Now add the sugar, glucose and salt and stir together.
Stop stirring as soon as the mixture starts to bubble and allow it to simmer for 4 minutes – WITHOUT STIRRING!
Remove the saucepan from the heat and immediately add the vanilla and baking powder while whisking.
Pour the caramel over the pop corn and mix through – be careful, it is extremely hot!!!
Spread the mixture on 2 oven trays and bake in the oven for 45 minutes, tossing the pop corn every 10 minutes with a wooden spoon.
Remove from the oven and cool completely.
Gently break the pop corn into pieces.

Place a small handful of the caramel pop corn on the chocolate mousse and serve immediately.

The pop corn can be stored for a week in an airtight container.