Monday, 19 de March de 2018

Mousse de S’mores

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Sorry, this entry is only available in Brazilian Portuguese.

Monday, 19 de December de 2016

Coffee mousse

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Banner da parceria entre Cupcakeando e Café do Sitio.

Mousse de café

Mousse de café

Mousse de café

Coffee mousse
Yileds: 8 small portions

2 teaspoons powdered unflavored gelatin
1 cup strong brewed coffee
2 eggs, yolks and whites separated
6 tablespoons sugar
200ml heavy cream
1/4 cup heavy cream to decorate

1 – Make sure the coffee is cold before starting. Mix the coffee and the gelatin together and wait 10 minutes to bloom.
2 – In a big bowl, beat the yolks and sugar until you get a pale mixture. Microwave the coffee and gelatin for 15 seconds only. Mix it into the yolks.
3 – Beat the whites until firm peaks form. Add the whites to the yolks and coffee mixture. It will look like it won’t mix together but trust me, it will.
4 – Beat the 200ml heavy cream until it becomes whipped. Add it to the previous mixture in two parts, slowly and using a spatula to incorporate without losing the air from the whites and the whipped cream.
5 – Divide the mousse and let it rest for at least 2 hours in the fridge to set completely. You can decorate with more whipped cream (the 1/4 cup) if you prefer. Serve cold.

Mousse de café

Tips:
– I really like the strong bitter taste of coffee, but if you prefer it more sweet, just add more sugar.
– There are raw eggs in this recipe, so it is important to use good quality eggs you trust. If you are not confortable with eating raw eggs, there are other mousse recipes using condensed milk which you can just use the coffee and make a wonderful mousse as well.

Juliana Morgado

I’m a journalist with more passions than time can allow me to have. I have found in the kitchen my paradise, my resting place after a long and exhausting day. It’s my addiction, really. Not only cupcakes but anything that I find interesting, challenging or fun to do. Despite the blog’s name, it’s not all about cupcakes. I love cooking risotto, of all kinds, and I simply love any recipe with cheese.

Cupcakeando’s History

I’m not sure when or why I started to cook. My memories are of my mother putting me in the kitchen and teaching Brazilian white rice and her awesome pomodoro sauce for spaghetti, with fresh tomatoes just the way only she can do. All I know in the kitchen I’ve learned by one way: practice. My recipes are created from my head and implemented with the tests I run, or even meticulously measured from trusted sources.
I have a true passion for cupcakes, because I believe they represent everything that’s good in the kitchen: butter, sugar, cuteness, dedication and creativity. Everything in the right amount for one person.
I enjoy experimenting with these little ones, and finding out new ways do decorate them. When I have nothing better to do, I start researching and studying recipes, theories and decorations for cupcakes. Yeah, study, that’s right.
The blog is also a place for my second passion: photography. I’m that person who keeps looking for angles and shots while walking on the park. I also study the art of photography through websites and books.

The Name

Cupcakeando means, roughly, cupcakeing in Portuguese. The noun “cupcake” is in a verb tense that most well-schooled Brazilians hate because it means an action that will never stop. That’s precisely my intention. I don’t have any wish to stop my cupcake factory anytime soon, or even stop cooking in general. If I don’t have anymore orders, it will be for friends. If my friends get sick of it, it will be for my family. When my family says “ENOUGH”, it will be for myself (and maybe for my Siberian husky and my Pembroke corgi). Because that’s what I love to do and what makes me truly happy.

Copyright

All photos and texts on this website are produced by Cupcakeando, unless specified otherwise. They represent a lot of work and effort. In case you want to use any photo or text from this website, please make sure to link back to me or even get in touch with me before anything. I’ll be glad to help, but it’s important to give the proper recognition. :)

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