Espresso ! Quickie dessert.

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Two minutes for a yummy dessert and your caffeine fix !

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Use soft tofu…or whip a lot. And my hand-mixer is dead, so my wrist is sore now. There is a Murphy’s law that says that whatever the recipe you want to make, you never had the ideal type of tofu in stock.
Decorate with raisins, toasted sesame seeds and 2 chips of 100% cocoa.

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Sesame black sugar mousse is luscious

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Schluuuuurrrrpppppp…
Mmmm. Sorry it’s over, there is none left ! Make yours it’s quick and you need only 3 ingredients.

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That’s extremely simple. In a mill, process the sesame into paste, or use paste you already have (tahini, nerigoma).

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Mix it to silky tofu (about 2 tbs of paste per cup) and a little kurozato black cane sugar. Whip well. Add a few drops of vanilla essence and a little brandy for flavoring (optional).

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Transfer into cups.

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Mix some more sugar and water, stir till it gets a black syrup texture.
Pour half of the syrup on top, and refrigerate at least one hour.

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The syrup went down around the cream, so pour the rest just before serving.

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Kabocha mousse et matcha au lait



A cute mini-meal, totally in this season’s mood.

A mousse made of mashed boil kabocha, pumpkin spices, a little sugar (optional), (veg) whipped cream and cream cheese. The stalk is made of cream cheese, passed in green powder and sugar.

The matcha au lait is a big hit in Japanese fast-food coffes. Matcha green tea powder and foamed milk.

Mousse de saumon et pain polaire

A little Nordic table : smoked salmon mousse, cardamom polar bread and some greens…

A creamy fishy spread.

Freshly made bread (Recipe here).



Fresh and feisty…

Black sesame waffle and carob mousse


Two opposed textures and tastes. Crispy, nutty, salty. Silky, chocolatey, sweet.

Plus a few sour strawberries. All that is simple and quick to prepare. Just mix.

50/50 flour and ground black sesame seeds, a little baking powder, salt. water. Of course, cook that in a waffle-maker.
That gives a very nutty waffle.

Silky tofu, caroub , cinnamon, very little kurozato black sugar, a little water, in the blender.

Agar du jour : mousse de vin

Wine mousse. Simple and refreshing.

Red wine, lakanto sweetener, agar. The block of agar jelly into the blender becomes this cream/foam.

Very refreshing but I need a very small serving. I don’t know why but the heat amplificates the strength of alcohol for me, so at 33 deg Celsius, 1 glass becomes like 3 glasses. Next time, I will give a boil to the wine (it’s raw here).