All posts tagged “sweets

Simple Chocolate Mousse_Katherine Sacks
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Simple Chocolate Mousse

Chocolate mousse has been a go-to dessert for years, but when I saw this version on Bon Appétit last week, I realized I hadn’t had it, or made it, in some time. When I worked in restaurants, it was often part of my daily prep routine, and the simple actions of whipping cream and egg whites instantly bring me back to those days. So after a long and busy weekend, I whipped up a batch as a sweet reward.

If I still had my pastry chef hat on today, I would make a rosemary-orange caramel to go underneath the mousse and maybe fry up some rosemary as a garnish. But since this mousse is just for me (and to share with friends, I promise!), I’ve kept it simple. I swapped in brown sugar for a slight caramelly flavor, and made it lighter and fluffier by doubling the egg whites; if you want a denser mousse only use two. I’ll probably top it with some of that Choco-Coco granola for texture and call it a day. No matter how you serve—with whipped cream, inside a tart shell, along with cake—it’s a simple way to share something sweet with your loved ones, perhaps this weekend. Enjoy and Happy Valentine’s Day to all! Read More

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Doughnuts in Berlin

I spent a few weeks last month eating my way through Berlin’s doughnuts, going from bakery to bakery in a search for the best pfannkuchen. Tough job, I know. Although most people are familiar with the JFK Berliner story, the infamous jelly doughnut is actually called pfannkuchen in Germany’s capital, and goes by a variety of names in Central and Southern Germany. But whatever it’s called, these fluffy, jam-filled doughnuts are delicious.

Although you can find them all over the city, I searched out the best, deeply fried with bright cherry or deep plum filling. I’m still dreaming about the crispy doughnuts from Bäckerei & Konditori W. Balzer, one of my top places in the city so far for German baked goods of any kind. Their pretzel shaped doughnuts were just plain fun and the pfannkuchen were incredible, light and airy, not too sweet, and deep golden brown . For the rest of my favorite finds and more pfannkuchen information, check out my piece for Serious Eats.