The Gleaner Food November 2021

THE GLEANER, THURSDAY, NOVEMBER 4, 2021 | www.jamaica-gleaner.com | FOOD E7 L E MACARON Pastries and Desserts specialises in creating authentic French pastries and desserts. Everything is made from scratch, as the owner admits that’s how it was done when she worked in France. What’s different about the Le Macaron Pastries and Desserts’ selections? We offer smart, gourmet pastries that put a twist on local ingredients. Our desserts and pastries are made with whipped cream and very little sugar, so they are very big on taste and flavour and have the perfect amount of sweetness. We do mousse cakes with mirror glaze or glacage, macarons, eclairs, fruit tarts and petit fours, just to name a few. Elle & Vire Whipping Cream is used to fill our tart cakes – letter or number cakes made with shortbread cookie and filledwith whipped mascarpone mousse cream, and topped with macarons and fresh fruit. Looking for a sugar - f ree and gluten-free dessert that’s light and airy? Well, check out ourmini cupcake cheesecakes. These cheesecakes as well as the blueberry whipped cream topping aremade with Elle & Vire Excellence Whipping Cream. Elle & Vire Excellence Whipping Cream adds a delicate touch to our petit fours, including mini pavlova with Nutella Whipped Cream, tiramisu, fruit tarts andmini coconut creambite- size cakes. Simply put, we have a soft spot for whipped cream because, to be honest, all our cakes, pastries and desserts havemagical powers, since we use whipped cream as our frosting and topping. Yes, the secret to our great-tasting desserts and pastries is Elle &VireWhipping Cream, of course! Frompies, cakes and everything in-between, our pastries and desserts are light, creamy andnot too sweet because we use Elle & Vire Whipping Cream. Elle & Vire Excellence Whipping Cream (35 per cent fat) ensures genuinely delicious cakes, pastries, and desserts because the cream offers consistent quality. Both authentic and rich in taste: the cream is unparalleled!Whipped cream is arguably the world’s best dessert topper. It makes our rich desserts feel light, fruit desserts feel rich, andmakes chocolatemousse feel like eating cotton candy. CHOCOLATE MOUSSE If you love a good chocolate dessert, then our white and dark chocolate mousse is decadently creamy, light and billowy, and indulgently chocolatey. You won’t believe it uses only three ingredients, and goes f rom cupboard to table in less than two hours. This easy version takes a shortcut to make a completel y effortless rich and f luffy chocolate mousse. You will need: • 2 1/2 cups cold Elle & Vire Whipping Cream, divided • 1 cup dark chocolate chips or coarsely chopped chocolate (6 ounces) • 1 cup white chocolate chips or coarsely chopped chocolate (6 ounces) • Garnish options: Fresh strawberries INSTRUCTIONS Melt the white and dark chocolate in separate bowls. Heat one cup of the cream in a microwave-safe bowl for one minute. Add ½ cup to melted dark chocolate chips and the other ½ cup and stir to combine. Whisk the chocolate and cream together until smooth. Set aside to cool while you whip the remaining cream. Place the remaining 1 1/2 cup cold cream in a medium bowl. Beat with an electric hand mixer or with a whisk, by hand, until soft peaks form. Divide in half and fold the whipped cream into the cooled chocolate mixture with a large spatula in three additions. Work swiftly and gently, and don’t stress if there are streaks of cream in the chocolate mousse. Divide the mixture between six cocktail glasses. Refrigerate at least one hour and up to four hours before serving. Top with fresh strawberries. Hands down, we would recommend Elle & Vire Excellence Whipping Cream to novice bakers, professional chefs or simply anyone who’s looking to try a new light dessert in the kitchen, or wants to take their pastry and desserts to the next level. Le Macaron Pastries and Desserts Email: lemacaron77@gmail. com Tel: (876) 783-6102 Whip it up with Le Macaron Pastries! Letter J tart cake. Sugar-Free and gluten-free berry cheesecakes. White and dark chocolate mousse.