Happy second birthday, incuQIna!

20160225-_DSC0110Suddenly, a couple of days ago, it hit us: February 25th was round the corner, it would have been exactly two years since our first post and we had not decided yet on which cake putting the candles on? What kind of food-bloggers are we?

Fortunately in these cases our Camilla (aka Sora Lella) always has something sweet hidden up her sleeves: chocolate mousse. Even just pronouncing this name has a powerful calming effect, chocolate mousse, a culinary mantra. This version is incredibly good, and chocolate-y. Inspired by the recipe of the talented Rachel Khoo, is the perfect dessert to surprise your guests after a dinner. Not so quick to prepare, but definitely worth cleaning all those bowls! 

Cleared up the tension that celebrations bring, and now that this delicious dessert lays on the table, we can take a deep breath, slightly close our eyes and blow out the candles.

The second year of incuQIna has flown away, just like that, in one breath, light as the wind yet dense and sometimes hard. This is the paradox of time: the quicker and the lighter it flows, the more dense of events and “things”. Speed and density in our lives are directly proportional and if now we are reasonably tired, at the same time we feel an enormous sense of gratitude for everything that happened to us during this weird year.

We update you shortly.

After five years, Anna left South Tyrol and returned to her native Veneto where she faces the everyday joys and pains of being free-lancer. She shares her days between devoting herself to her beloved studies of Chinese Medicine, collaborating with two new practices around and finally finding a place that she can finally call, even in a whisper, “home”.

Camilla, who has been always mistaken for a Nordic in the Mediterranean countries, moved to the multicultural London to camouflage. Budding researcher at King’s College, she has pitched her tents in a wonderful corner of the city and already started her favorite parallel activity parallel: offering kind hospitality to her many wanderer friends (thanks Cami!).

Francesca continues her overseas adventure, as only she can be, as indestructible and determined as always, making Italy proud at Harvard University (and in the kitchen!). Despite the winter, she keeps on on walking her own way with strength and genuine passion to science, with her aura of a woman from another era.

And then there is the thread that keeps us together, the page you are keeping your eyes on, which has recently gone through a makeover. Our incuQIna, our dear project that we hope is becoming more and more yours. Because when we love what we do, everything is going to be fine. 

Serves 4-6 -Medium Difficolty- Prep time: 1h + resting time

You will need:

  • 3 eggs
  • 150gr dark chocolate
  • 200 ml double cream (whipping cream)
  • 55 gr white sugar
  • 250 ml milk
  • 2 tbsp corn starch
  • 1 tbsp cocoa powder

How to:

  1. Separate the egg whites from the yolks (keep both);
  2. whip the egg yolks with 50 gr of white sugar until thick, then add the cornstarch;
  3. in the meanwhile, warm up the milk with the cocoa powder. When warm, add slowly to the egg mixture, while whisking.
  4. bring back to the (low) fire. Whisk continiously until the creme thickens and starts bubbling;
  5. put on a clean bowl, cover with cling film and leave to cool down in the fridge.
  6. Whip the cream until stiff. Set aside in the fridge;
  7. Prepare the merengue: start whisking the egg whites with the sugar, the vanilla and a pinch of salt until the mixture is very firm and opaque (5-6 minutes);
  8. roughly chop the dark chocolate, and melt a bain marie;
  9. now asseble the mousse. Mix the pastry cream with the molten chocolate;
  10. fold in the merengue, then mix with the whipped cream;
  11. divide the mousse into individual cups or in a individual serving bowl;
  12. let rest for at least one hour and eat within 24-48 hours.

20160225-_DSC0123

We are listening to:

https://www.youtube.com/watch?v=Y6GNEEi7x4c

20160225-_DSC0125

Leave a Reply

Your email address will not be published. Required fields are marked *