Let’s face it – January simply flew by and February – well to me it’s almost the middle of the month. I find myself asking the same question over and over – where has time gone? There is so much I want and need to do but it seems that I’m always busy chasing time. There are to do notes scattered around to remind me to actually get to it, including cooking which is my therapeutic activity where I find myself being 100% me, even with all the other troubles that go with it, but again, short on time. Is that an excuse?
This week I kept things simple even in cooking. I wanted to make something sweet, breakfast/dessert style that contain simple basic ingredients, uncomplicated, quick and with a twist. A dish that reminds us that time is precious and even with the most basic ingredients we can still whip up a treat we’d love to share with those around us. I’m keeping things simple. period.
So I called my biggest mentor – my mother, and asked her if in her childhood she ever had any mousse, anything fluffy and sweet as a dessert besides cookies. I’m saying this because my mom is an amazing cook but her focus was solely on cooking authentic Moroccan cuisine like beef, fish and poultry but not specialty desserts accept cookies on holidays. Then she said “…oh sure…” and she started naming ingredients and desserts in Moroccan I had no clue what she meant (I couldn’t stop laughing), but I did get two words: saffron, honey. Oh, that already triggered my creative side.
The conversation went on about her mother’s cooking tradition and we had a lot of good laughs. After bouncing ideas with my mom I pulled my Greek Yogurt out of the fridge and my jar of saffron. and stared at it. A long minute later I was like “…o.k. I’m ready. whatever comes out of it…it must be really good”.
The saffron honey syrup is such a treat. Its taste is surprisingly beautiful and I mean beautiful because honestly I don’t even know how to describe it in words, which is unusual to me. You have to make it to find descriptive words and if you do – please enlight me with your findings.
The mousse is elegant, creamy, fluffy and not very sweet, which is how I like my desserts. The recipe is very flexible and you can adjust its sweetness or substitute the honey or agave with sugar, but I don’t recommend it. it’s simply wont be the same.
So, shall we:
2 c. low fat Greek yogurt
1 tbsp white corn flour
2 tbsp water
Honey Saffron syrup* (recipe follows)
*Honey Saffron syrup:
1/4 c. honey
1/4 c. light agave syrup
generous pinch of saffron
Honey saffron syrup: In a small pan combine honey, agave and with your fingers crash/rub saffron, add to the pan. Low/medium heat stir ingredients until bubbly. Cook for about two minutes. Remove from heat and set aside.
Mousse: Combine corn flour and water, stir to remove lumps. Set a side. In a medium bowl place the yogurt. Whisk until fluffy. Slowly add half the amount of Honey Saffron syrup that you’ve prepared. Fold to combine ingredients. Again, slowly, fold in the corn flour mixture. The mousse will change color to a light orange from the saffron. Pour mousse into ramekins and chill for a few hours until set.
Right before serving drizzle mousse with saffron syrup, serve.
Now deep your spoon in this creamy sweetened mousse and fill your mouth with goodness. Can it get any better than this?
And yes…why wait for a special dinner? it’s perfect for breakfast too.