Magic Bullet for World Cup Hangover: Orange Sponge with Choc Mousse and Orange Mint Curd

“Ummmm”. Well, this is the kind of instant response I am usually seeking from mon chéri when I want to cheer him up.Still under the world cup hangover he unfortunately injured his ankle in a game of football and needs about 2-3 weeks of bed rest to recuperate. No golden boot here… 😦

With this sinful combination of orange and chocolate I’ve hit the nail on the head! I went about creating this dessert as I wanted to try out two recipes, one for an orange sponge cake by Julia Child and the other, a chocolate mousse by Christophe Felder. When you are trying to re-create recipes of two outstanding individuals of the culinary world, you can’t go wrong at all! Julia Child, one of the chefs whom I admire most for her determination and courage who brought about a revolution in the culinary world. Apart from the movies, the book “My Life in France” gives a humurous and lively representation of Julia’s culinary adventure. Christophe Felder, is not only an amazing pâtissier but is also considered as the creator of plated desserts by some critics!

No points for guessing that the combination of both the recipes turned out to be utterly delicious and fulfilling.
I have tried to create a plated dessert here since this is one of the skills I am trying to enhance and find my own style. 🙂

Orange Sponge with Choc Mousse and Orange Mint Curd

Orange Sponge with Choc Mousse and Orange Mint Curd

Ingredients :

Orange Sponge Cake : 9-inch cake serves 4-5 portions (I made half this recipe)

120 g sugar
4 egg yolks
Zest of 1Orange/ orange blossom water 1/2 tsp
72 ml orange juice
Salt, pinch
100 g all purpose flour
4 egg whites
Cream of tartar/ lemon juice/ salt, pinch
1 tbsp caster sugar

Candied orange peel:

1 orange
50 g sugar
100 ml water
1 tsp honey
1/2 tsp Ground Cinnamon (optional)
2 Tsp Vanilla sugar

Chocolate Mousse: Serves 12 (I made 2 portions)

100 g heavy cream
250 g chocolate (60-70% cocoa)
Cream of tartar/ lemon juice/ salt, pinch
6 egg whites
40 g sugar
2 egg yolks

Orange Mint Curd:

1/2 gelatin sheet (1g)
88 g butter, softened
1 egg
68 g sugar
65 ml orange juice
8 medium mint leaves

To decorate:

Pistachios, crushed, optional
Blanched almond flakes, optional
Icing sugar, optional
Ground Cinnamon, optional


Instructions :

Orange Sponge Cake:
Butter and flour the cake tin. Preheat the oven to 170 C.

Beat the sugar and egg yolks until light and fluffy to form a ribbon.
Add the orange zest, orange juice and salt and beat until foamy.

Beat the egg whites and cream of tartar until soft peaks. Add the sugar and beat until it forms stiff peaks.

Pout one-third of the egg whites into the egg yolk mixture and fold. Fold in the rest.

Pour into the cake pan and bake for 30-35 minutes.
Cool before serving.

Candied Orange Peels:

Bring a saucepan with water to a boil.Peel the orange into wide strips. Cut into strips.
Add to the boiling water, cook for a minute and drain. This will help to remove bitterness.

Now, combine the sugar and water and boil over medium heat stirring to dissolve the sugar.
Add the orange peel and boil for 2 minutes. Add the honey and stir.
Let the mixture Rest for 15 minutes.
Drain the peel. Transfer to a wire rack and let dry for an hour.

Whisk the sugar and cinnamon together in a bowl.
Add the orange peel to the cinnamon sugar and toss to coat.keep aside.

Chocolate Mousse:

Finely chop the chocolate.
Bring the cream to boil over medium heat. Pour the hot cream over the chocolate and let it melt slightly. Whisk to make a smooth, shiny ganache.

Add the cream of tartar to the egg whites and whip until they form soft peaks.
Gradually add the sugar and continue beating until they hold a firm peak.Do not overbeat.

Whisk the egg yolks into the ganache.

Pour the chocolate mixture into the egg whites. Gently fold with a spatula. The mousse should be smooth.
Chill for an hour before serving .

Orange Mint Curd:

Soak the gelatin sheet in a bowl of cold water until softened, 5 to 10 minutes.

Pour the egg into a heavy saucepan and add the sugar. Whisk the eggs with the sugar.

Whisk in the orange juice. Continue to whisk over medium heat.
Tear the mint leaves into the pan and cook just until the cream comes to a boil and thickens.
Whisk in the softened gelatin.

Strain the cream over the softened butter. Using a hand mixer, beat the cream and butter for one minute until smooth.
Chill completely, at least 30-45 minutes.


Assembling the cake:

Spoon a little orange curd on the plate.
Cut a piece of cake and place over the curd. Spoon some mousse over/beside the cake.
Dust the cake with icing sugar, cinnamon and top with almond flakes.
Sprinkle the pistachio and top with the candied citrus peel. Viola!

Plating A

Plating A

Plating B

Plating B

Was Plating B a Hit or a Miss? I would love to know which Plating appealed to you more?

Bon Apetit!

Cinnamon Rolls with Cinnamon Maple Glaze

Cinnamon with buns or buns with cinnamon, who can tell. 😉 I like my cinnamon rolls extra cinnamony, I pair my rolls with cinnamon glaze. I can’t help it, i’ve grown up on a diet concentrated around spices. 🙂 We went on a road trip to Vienna and I brought with me these small buns of joy and they were turned out to be a great breakfast treat for my friends.

It has made it to the list of my special Sunday brunches. 🙂 The delectable, sweet aroma of cinnamon wafting out of your kitchen will make everyone crawl out of their beds on lazy Sunday mornings. 🙂

These rolls are super easy to make and can be made the night before and refrigerated. The next day they need to be out 30 minutes before baking. The recipe has been adapted from Sallys Baking Addiction .

I have replaced the coffee in the glaze with maple syrup and it tastes absolutely divine.

Maple Cinnamon Glazed Cinnamon Rolls

Maple Cinnamon Glazed Cinnamon Rolls

Makes 20 medium rolls

Ingredients :


  • 345g all-purpose flour
  • 3 tbsp granulated sugar
  • 1 tsp salt
  • 1 package instant yeast
  • 120 ml water
  • 60ml milk
  • 40 g unsalted butter
  • 1 large egg

Filling :

  • 45 g unsalted butter, softened to room temperature
  • 10 g ground cinnamon
  • 50 g sugar

Maple syrup glaze :

  • 60 g icing sugar
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 2 tblsp pure maple syrup

Instructions :


Keep aside the flour, sugar, salt and yeast in a bowl and mix with a fork.
Heat the water, milk and butter until the butter is melted and the mixture is warm.
Pour the wet mixture into the dry ingredients. Add the egg and mix with the help of a fork until the dough comes together.

Lightly dust a working surface with flour and knead the dough for about 3-4 minutes. Place in a greased bowl and cover and rest for 15 minutes.

Meanwhile, grease 2 9″ tart pans with butter.

After 15 minutes roll out the dough on a floured surface into a 14×8 in rectangle.

Mix the sugar and cinnamon together.Spread the softened butter on the rectangle evenly and sprinkle the sugar mixture all over it.
With the longer side facing towards yourself, roll the dough tightly.
Cut into equal pieces and place on the tart pan with enough space between each roll.
Cover and let rise for 2 hours.
Preheat the oven to 190°C. Bake for 20-25 minutes and cover with aluminium foil after the first 10 minutes to prevent from over browning.

Remove and let cool slightly.


Mix the sugar, vanilla essence and maple syrup until smooth.


Drizzle the cinnamon rolls with the maple cinnamon glaze and serve warm.

You can also drizzle over some warm nutella which tastes great too!


Bon Apetit!

Bon Apetit!

Summer Celebration with deconstructed Lemon Basil Cheesecake

Lemons are available throughout the year, but they are even more special during summers. Lemonade is one of the best drinks to beat the heat. Not only do they have numerous health advantages, they also provide flavor and aroma to food.

I love lemons and this recipe is perfect to celebrate lemons without having an overpowering tangy taste to it. Adding basil leaves to the lemon curd gives this dish an element of surprise and balances the flavor perfectly. When i was pondering about a dessert to serve after a heavy indian meal for a dinner, i found this recipe to be my savior.  The cheesecake being airy and light, the lemon basil cream tangy and fresh make it ideal for a summer evening dessert.


The below recipe is for a plated cheesecake desert and hence all the elements have been chilled separately. For a traditional cheesecake, chill as a complete dessert.

Ingredients :

Base :
50 g flour
50 g almond meal/ fine semolina
75 g sugar
1 tsp cinnamon powder (optional)
50 g butter, melted

CreamCheese Filling :
250 g cream cheese, softened
240 ml, whipping cream
2 tbsp icing sugar, sifted

Lemon Basil Cream :
1/2 gelatin sheet (1g)
88 g butter, softened
1 egg
68 g sugar
65 ml lemon juice
5 medium basil leaves

Instructions :

Base :
Preheat oven to 165°C. Line a baking tray with parchment paper.
Combine dry ingredients in a bowl. Add butter and bring together forming a firm crumb.
Tip crumbs into prepared tin and. Bake for 10-15 minutes or until golden brown.

Chill in the refrigerator.

CreamCheese Filling:

Using an electric mixer, beat cream cheese and icing sugar in a bowl until smooth. Set aside.

Whip the cream until soft peaks form. Fold the cream into the cream cheese and set in the refrigerator for atleast 30-45 minutes.

Lemon Basil Cream :

Soak the gelatin sheet in a bowl of cold water until softened, 5 to 10 minutes.

Pour the egg into a heavy saucepan and add the sugar. Whisk the eggs with the sugar.

Whisk in the lemon juice. Continue to whisk over medium heat.
Tear the basil leaves into the pan and cook just until the cream comes to a boil and thickens.

Whisk in the softened gelatin.

Strain the cream over the softened butter. Using a hand mixer, beat the cream and butter for one minute until smooth.

Chill completely, at least 30-45 minutes.

Assembling the Cheesecake:

To serve, spread the base mixture down the centre of the plate. Pipe rounds of the cheesecake in the centre and at the two opposite ends.
Pipe small rounds of the lemon cream on either side of the cream cheese mixture.

To serve as traditional cheesecake :
Pour the creamcheese filling onto the base; smooth the top with a rubber spatula. Top with the lemon basil cream. Refrigerate until firm, 2 1/2 to 3 hours.

Bon Apetit

Bon Apetit

Melt in your mouth Cinnamon Meringues

This is a great recipe to use for any leftover egg whites. Why throw and waste when one can make such crunchy, melt in your mouth meringues. These cinnamon meringues are a great accompaniment to a cup of coffee.
I can’t help but smile after eating them and just find myself having more than any one should. 😉


Makes about 35-40 small sized meringues

Meringues :
1 egg white (36 g), at room temperature
approx 72 g caster sugar (double the weight of egg whites)
1 tsp vanilla essence, optional
Cinnamon powder 1/2 tbsp
Cocoa powder 1/2 tsp



Preheat the oven at 105°C.Line a baking tray with baking paper/baking mat.
Use a piping bag fitted with a plain round nozzle.

Make the dry mixture by sifting the sugar, cinnamon and cocoa powder in a bowl.

Put the egg white in a large, clean, grease free bowl and using a hand mixer, beat the egg white at high speed until very stiff peaks form.
Add half teaspoon of vanilla essence if using.
Gradually add the dry mixture , a couple of tablespoons at a time, else the meringue will get soft.

Pipe rounds on the baking mat leaving some gap in between.
You could also use a dessert spoon to spoon the mixture on the baking tray if you are running out of piping bags. 🙂


Bake in the preheated oven for an hour.
Turn off the oven and leave the meringues inside the oven to cool completely. This can take about an hour or more.

Bon Apetit !

Bon Apetit !

Note: Meringues will keep very well for upto 5 days in an air tight container.