First off, I wanted to say that even though the name of my blog/brand/logo/mark is, "Baking My Way," this blog will always and forever be, "Baking My Way Through Germany." Period. That's the name it started with, transformed and evolved in the past 3 years... so that's where it's staying. Over the next few years I hope to expand, branch out and start doing some really cool stuff! What does that mean? It means, keep an eye out... This b.l.o.g. is not becoming complacent so I hope you keep following along with me!
What is the big change happening? I'M MOVING. Again! It seems like I just got here in Kleinheubach, but I'm moving again. I've been in this town and at this job for about 10 months now and it's time to pick up and move on. I know that you're thinking 10 months doesn't seem like a long time to be at a job or in a city. But it is, and it was! I've been very fortunate to be able to work in one of the best dessert catering companies in the world (Patisserie.de) and I've learned an inconceivable amount while working here. I have now been offered a position in Bremen, Germany at Hotel zur Post, Cafe Hauptmeier and, of course, accepted!
I will be finishing up here the end of June and taking a 1 month break to head back home (Delaware!) and get acquainted in the city that I know very well having done my apprenticeship there: Bremerhaven, Germany.
I'm so excited about the future and cannot wait for what comes and how much I can still learn! Great things are happening...
In celebration, let's do like we always do! Let's bake!
Fudgy Brownies with Passion Fruit Mousse and Raspberry Sauce
For about 5 brownies (in the form I used! 2.5 inch diameter x 1.6 inch)
225g dark chocolate
1/2 tsp. vanilla
1/2 tsp. salt
Preheat oven to 180 degrees Celsius or 350 degrees Fahrenheit.
Melt the dark chocolate and butter together in the microwave or over a water bath on the stove. Once melted, remove from heat and add the sugar, stirring until combined. Add the eggs one at a time. Stir in the vanilla and salt. In 3 additions, fold in the flour.
Pour into your forms. Mine are 2.5 inch diameter x 1.6 inch silicon forms.
Bake for 30-35 minutes depending on the desired consistency of the center of your brownie (ie. how gooey you want it).
Let cool. Remove from form.
Passion Fruit Mousse
26 g egg whites
20 g sugar
65 g passion fruit puree
6 g gelatin
41 g water
Measure the egg whites and sugar in a bowl. Whip the egg whites and sugar until a stable meringue occurs.
Next, whip the cream meanwhile soaking the gelatin in water.
**You can always whip the cream way ahead of time and place in the refrigerator!
Once all the parts of your mousse are completed it is now time to melt the gelatin and mix the mousse together.
Melt the gelatin over a water bath. Stir in a few spoonfuls of the whipped cream. Do not let the gelatin mixture become too hot. It should only be warm to the touch.
Fold the passion fruit puree into the meringue. Add the meringue to the cream and finally add the melted gelatin and fold together to form a smooth mousse.
Pour into a container and place in the refrigerator to let the mousse set.
Once set, remove from the refrigerator and with two spoons create your mousse "Nockerl."
200 g frozen raspberries
20 g sugar
1/4 teaspoon vanilla
1 tablespoon corn starch
2 tablespoons water
Defrost the raspberries, place in a blender and make a smooth puree.
Bring the raspberry puree, sugar and vanilla to a boil over a pot on the stove, stirring continuously. Mix together the corn starch and water and add to the puree. Bring, once again, to a boil and remove from heat.
Time for the GIVEAWAY!
Here's the deal, I love you guys and am so thankful for the e-mails, comments, likes and support! I want to thank you ALL. In celebration of the change happening, I would like to give one lucky winner (world wide) an official Baking My Way apron!
Rules are as follows:
1. Comment on this post and tell me what's the best dessert you've ever eaten in your life!
2. You must be a Facebook follower of the blog or a follower on Blogger.
** Extra entries include: Following me on Twitter or commenting on the Facebook post! For a total of 3 possible entries, you could get a chance to support Baking My Way with this apron!
**Remember, I need you names, so don't post as anonymous or I'll never know who you are!
GIVEAWAY ends Wednesday, May 28th 2014 at 12 midnight CEST (German time).