The Baking Medic

I seem to be baking a lot recently! But when I get stressed, I bake. And well, the exam’s tomorrow, so baking is a relatively short and productive revision break. Although, I must say it’s not terribly wonderful for my, ahem, waistline. :P O well.

I made this because on Thursday evening, my other half, B, had some Couchsurfers staying with him! We had a wonderful meal together and talked about everything under the sun from how to properly pronounce “Salford” in the Manchurian accent to driving down dirt tracks in rural Mexico.  They were just starting another several month tour of the UK, Europe and Asia before heading home to Australia.  Talk about living the dream!

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Omg. This mousse is divine!  And I think it’s most defining feature is that it’s eggless — so no consuming raw eggs (although I confess to regularly trying the cookie dough) or any fiddling about with beating until “soft peaks” form.  The secret to this mousse is that it uses cream cheese and whipped cream to achieve it’s smooth creaminess and lightness.  This recipe was adapted from a version I found on one of my favourite blogs, Closet Cooking.  Kevin there adapted it from a recipe from the Dairy Farmers of Canada — which explains the prominent use of dairy products in the recipe.

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