unfiortunately it is like that! after nearly 5 weeks in melbourne and tasmania i have to go back to switzerland. it was extremly high quality time for me downunder. i could visit my friends, which are actually much more than just friends for me, and i had 10 wonderful days in tasmania with a very inspiring friend of mine! having holidays in such harmony is so much worth! all i can say is thank you from the bottom of my heart to my aussie family! and thank you shelly for 10 days pure wilderness, without you i hadn’t visited tasmania!
and yes i will try to think not that much as normal in the future!
let’s start with the toblerone mousse. the best way is to serve it in a duet. dark and white together.
this is actually a recipe where you have to follow the measurement in the recipe!
Dark Toblerone Mousse (6-8 servings)
300 g (10 ounces) dark Toblerone,
broken into large pieces
Ample boiling water
2 eggs
2 tablespoons confectioners’ sugar
4 dl (1/2 cup plus 2 tablespoons) cream
Place the Toblerone in a bowl and cover it completely
with boiling water. Allow it to stand briefly, until the
chocolate softens. The chocolate should not lose its
shape; the proper degree of softness is reached when
a wooden skewer can be inserted easily into the
chocolate.
Carefully pour off the water. In a separate bowl, beat
the eggs and sugar together until light. Add the softened
chocolate and blend well. Beat the cream until
stiff peaks form, and fold it carefully into the chocolate
mixture. Chill two to three hours. To serve, use two
spoons to scoop out balls of mousse. Arrange them on
a serving platter and decorate them with additional
cream.
White Toblerone Mousse (6-8 servings)
(instead of the white toblorone you can also take the brown (milk) one!)
300 g (10 ounces) white Toblerone, broken into pieces
2 eggs
4 dl (1/2 cup plus 2 tablespoons) cream
Place the Toblerone in a bowl and cover it with
moderately hot water until it melts. Pour off the water,
remove the chocolate from the bowl and beat it until
smooth. Add the eggs and blend well. Beat the cream
until stiff peaks form, and fold it carefully into the
chocolate mixture. Chill two to three hours. To serve,
use two spoons to scoop out balls of mousse, arrange
them on a serving platter and decorate them with
additional cream.
during my stay in melbourne i cook sometimes for my friends i staying with. they asked me for the recipe. i never follow 100% a recipe. i just use it as a guideline.
first i start with some essential stuff when you cook in australia:
conversions:
we take the easy way and dont go by every single Gram:
1 tsp = 5ml
1 cup = 250 mL
1 pint = 500 mL
1 quart = 1 L
1 gallon = 4 L
1 ounce = 28g
4 ounces or 1/4 pound = 113g
1/3 pound = 150g
8 ounces or 1/2 pound = 230g
2/3 pound = 300g
12 ounces or 3/4 pound =340 g
1 pound or 16 ounces = 450g
2 pounds = 900g
last night i saw something strange in the sky above melbourne! first i thought it’s the ISS. but i was wrong. ok, the tail i saw was extremly long. it’s a really unique thing i saw and i think i can call me lucky that i spottet it. looks like there are not too many chances to see this comet. so in a rush i took my camera and the tripod out. unfortunatly i’m not very experienced in making pictures of comets during the night. so i had to try out. i’m pretty happy with the result. maybe i can make better pictures tonight or tomorrow!
