This weekend marks a big occasion for one of my blogging buddies – Kate at Food Babbles is celebrating three years of blogging. (Which in blog years is the equivalent of, like, 10 years.)
So Kate and a few of us other bloggers got together to do what you normally do when someone hits a big milestone… we decided to celebrate!
We thought about getting a cake, but that seemed like too much hassle, so we decided to pool our funds and host a little celebratory giveaway instead – meaning one lucky reader is about to get a seriously sweet blogoversary present. (Kate, on the other hand, just gets our admiration and best wishes.)
And what might that present be? A shiny new KitchenAid Artisan stand mixer in a colour of their choice, that’s what.
If you’re wondering if a stand mixer is really as awesome and life-changing as it’s cracked up to be, I’m going to assure you that yes, it is all that and more. I use mine to make dough for cookies and biscotti, whip eggs whites for meringues, knead dough for bread and buns and doughnuts, and so much more.
(And that’s not counting all the cool attachments you can add, which turn it into an ice cream maker, meat grinder, sausage stuffer, pasta press and even a flour mill. This is a serious machine, my friends.)
In case that’s not inspiration enough, I figured I’d share a recipe that takes advantage of the stand mixer’s ability to whip cream into fluffy peaks in no time flat.
In this case, I’ve turned those fluffy peaks into a base for a lovely airy mousse inspired by my addiction to Vietnamese iced coffee (or, as I sometimes call it, rocket fuel), which is made by combining strong black coffee with sweetened condensed milk.
It’s a perfect celebratory dessert – ridiculously simple, decadently rich, and deliciously sweet.
But enough about the mousse…. I know why you’re really here. You’ll find all the giveaway details and the entry form at the bottom of the post. And once you’re done with that, please drop by Kate’s blog to congratulate her. :)
Vietnamese coffee gets its distinctive flavour from sweetened condensed milk. This recipe turns that classic pairing into a light, creamy mousse that’s as easy to make as it is delicious to eat.
- 1/4 cup warm water
- 1 1/2 tbsp instant espresso powder
- 1 packet (1 tbsp) unflavored gelatin
- 1/2 cup sweetened condensed milk
- 1/2 tsp vanilla extract
- 1 cup heavy cream, chilled
- In a small bowl, combine the warm water and espresso powder, and stir until the espresso dissolves. Sprinkle the gelatin overtop and let stand for 5 minutes to soften.
- In a small saucepan set over low heat, heat the condensed milk and vanilla together for 5 minutes. Stir in the gelatin mixture, and continue cooking until the gelatin dissolves, about 1-2 minutes longer. Remove from heat and let stand for a few minutes to come down to room temperature.
- In the bowl of a stand mixer, beat the cream to soft peaks. Gently fold in the cooled coffee mixture, then spoon into 4 serving dishes and chill for at least 1 hour to allow the gelatin to set. Serve chilled.