A Little More Regarding the Prepartion

6 Feb

After carefully documenting and posting the prepartation of the panna cotta for my Dad’s 50th party, I thought photos from the other desserts I made would provide plenty of fodder for future posts. Not the case.  As obsessive as I get about taking photos, I somehow managed to take very few of both the cooking and the final products. Consequently, I’ve felt very little motivation to come and post about it all.

But here I am, and I’ll make what I can out of the few photos I do have…I do hope it’s not too boring.

I made mini cheesecakes again and found that the overall process was made exceptionally easy by the help of my wonderful new(ish) food processor. There’s just something so delightful about crushing biscuits to smithereens in a matter of seconds. Last time I made them (when I was making around 80+) I had to crush the biscuits in layers of ziplock bags with a rolling pin. Sure it was fun for the first few seconds, but you certainly get over it in a hurry.

Apart from the cheesecakes, I also made individual chocolate mousses which were served with whipped cream, little fishies and segments of Terry’s chocolate orange. If you’re wondering what on earth little fishies are, they’re simply those mandarin segments you get in a can. While we were decorating the the mousses, my lovely sister Bec informed me that she’d read on a blog somewhere that they were called ‘little fishies’, ever since I haven’t been able to get the name out of my head…I find it slightly cute, somewhat creepy and altogether rather amusing.

This is one of the only pictures I took that has anything to do with the chocolate mousse…so here it is.

Some time in the not-too-distant future I intend to make chocolate mousse and use Terry’s Chocolate Orange melted as a substitute for the normal dark chocolate…I imagine it will taste quite amazing (because Terry’s Chocolate Orange is amazing, not because I made it).

That is all.

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