The Foodhall Cookbook: Pooja Dhingra’s Tiramisu-style Nutella Mousse

My journey as a food-writer is one which constantly takes me across countries and cultures in the insatiable pursuit of a new discovery. Of late though, these epicurious explorations have been conducted from the familiar comfort of my kitchen, with my passport taking the vivaciously-colourful form of The Foodhall Cookbook.


Curated by India’s leading gourmet and lifestyle store, Foodhall India, the recently published volume brings together a globe-trotting medley of recipes from a roster of well-known and much-loved chefs in the country.

Drawing on his childhood experiences growing up in an Asian household in Canada, Kelvin Cheung (of Bastian & One Street Over) shares the dishes he regularly cooks up for his wife at home – from Dandan Noodles (fiery Szechuan noodles packed with umami-rich mushrooms), to a Pumpkin Congee – the Chinese equivalent of Indian khichdi made with pumpkin purée and rice.

There’s much beauty in the elegant simplicity of Gresham Fernandes’ take on Modern European cuisine (I can’t wait to try my hand at the Beet & Barley Risotto); while Sabyasachi Gorai takes us on a tour of the Mediterannean with recipes running the gamut from stuffed Vine Leaves to Spanakopitas.

Meanwhile Zorawar Kalra showcases his inimitable twist to contemporary Indian cuisine – combining traditional ingredients with new-age cooking techniques to recreate the magic of Indian food…

There’s plenty by way of desserts too, with India’s macaron Queen, Pooja Dhingra showing us how to whip up a batch of Spiced Macarons; along with a host of other treats including the Tiramisu-Style Nutella Mousse and Dark Chocolate Fondant (with Raspberry Jam) featured below.

The best part is, that each of the recipes in the cookbook is surprisingly simple to master, culminating in sheer joy for those at your table…  The proof is in the pudding they say,  so have a gander at Pooja’s Tiramisu-style Nutella Mousse!


Tiramisu-style Nutella Mousse

Preparation time: 30 minutes

Setting time: 6-8 hours

Serves: 2

Mascarpone cheese and chocolate flavoured coffee mousse dusted with cocoa powder and chopped hazelnuts – the ultimate spin on the traditional tiramisu.

Ingredients:

  • 350 gm mascarpone cheese
  • 2 tbsp / 30 ml strong black coffee
  • 13 tbsp / 200 gm Nutella
  • 6 1⁄2 tbsp / 100 ml whipped cream
    Cocoa powder for dusting
  • A few Bustaan hazelnuts, chopped, roasted, for garnishing

Method:

  1. Whisk together the mascarpone cheese and black coffee into a smooth mixture. Add the Nutella and whisk again to make sure it is well combined.
  2. In a separate bowl, beat the whipped cream till stiff peaks form. Fold into the Nutella cheese mix.
  3. Pour the mousse into individual glasses or in a big bowl. Refrigerate for at least 6 hours or overnight for 8 hours.
  4. Dust the mousse with some cocoa powder and serve chilled garnished with chopped hazelnuts.
pooja-dhingra-photographed-by-anshika-varma-9787.jpg

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I’d love to hear from you! Do let me know if you try this recipe – leave a comment below; and tag me in your delicious creations on Instagram @the_foodiediaries.

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