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I cannot even put into words my love for Nutella ! Today I'm going to share Nutella Mousse with Kiwi Dessert which has saved me in various occasions.
Sometimes I ask myself, do I have any “go to” recipe to please my guests when I'm pressed for time. Being a homebaker I always have Heavy cream in my freezer section and Nutella is again one such important part of my life that I can never run out of it ;-)
Many a times my Nutella Mousse has come to my rescue. It has provided in World cup terms a solid finisher with a six for the guests so much so that first by the look it is attractive as most of us eat with our eyes first, it is a treat to watch the smiles on the faces of guests.
Ingredients:
1 cup Heavy cream
1/2 cup Nutella
3-4 Kiwis
You can decorate it with strawberries
Serving tips: You need to chill it for 5-6 hours before serving.
Method: Take a big bowl and beater, pop it in the freezer section for 15 minutes. In between wash the kiwi fruit gently, remove the skin with a sharp knife and cut the kiwis into two halves in the horizontal direction. And then slice the fruit from top to bottom in the same direction. Keep aside. Beat a cup of heavy cream until it is light and fluffy. Add nutella and continue to beat until thoroughly combined.
Place the Kiwi slices in the shot glasses, fill a pastry bag with Nutella Mousse and fill the glasses. Chill for 5-6 hours. TaDaa ! Your easy shot glass Nutella Mousse is ready !
Let me confess in the beginning that I like ice creams
although not to that extent that I would crave for it after every meal or
otherwise. However, when World renowned luxury ice cream brand invited me for a
launch and review of their latest offering Chocó Cappuccino, I simply had to
attend it. Magnum ice creams, Unilever’s premium ice cream brand launched its fourth variant, Magnum Choco Cappuccino recently in Chennai. Prepared by a heavenly mix of coffee & chocolate, Magnum Choco-Cappuccino is made up of creamy vanilla ice cream, blended with swirls of smooth cappuccino sauce covered in thick cracking Belgian chocolate coated with sweet crunchy pieces that provides crunchiness with every bite.
Another motivating factor was coming together of two internationally
acclaimed culinary professionals. One was an authority in Barista and coffee
based delicacies Mr.Fritz Storm and another was Asia’s best pastry chef Ms.
Janice Wong. All of us who attended the meet thank our lucky stars to witness
such an awesome display of teamwork between two through professionals to blend
together coffee and chocolate in a seamless fashion.
While Mr. Storm, gave us up close demo of the craftwork involved in coffee and brewing, discussing coffee production, its selection, quality and local coffee while also sharing a few handy tips on how to create the perfect brew at home, Ms. Wong spoke about the goodness of chocolate, in the meantime blending unusual ingredients together to create desserts that are not only unique in taste but also look like work of art.
Throughout the session they kept us in splits while
demonstrating their skills in preparing desserts like Mocha Martini, Chocolate
Champagne etc. Finally when I had a taste of Chocó Cappuccino, I felt absolute
bliss. I can assure that this is the best ice cream that I had in ages. Ending the session on a high note, the masters came together to co-create their own Magnum inspired desserts made by fusing rich Belgian chocolate and aromatic coffee along with different scrumptious toppings.
Moreover, special thanks to Ms. Kiran Rao owner of the venue Amethyst gives a
Shangri-La like ambiance in midst of all the hustle and bustle of Chennai.
Overall I could see the glint in the eyes of the attendees and after the end of
the program there was an unanimity that this ice cream would be a hit amongst
everyone. Now let the pictures to all
the talking.
