#Raspberry & Chocolate Mousse


This dessert we had on New Year’s Eve with a combined mousse on chocolate and raspberry was was both quick, easy and so tasty!:

Chocolate Mousse

100 g dark chocolate

2½ cups whipping cream

2 egg yolks

½ cup granulated sugar

Melt chocolate in the microwave or over a water bath. Whip the cream lightly. Whip egg yolks and sugar until white and fluffy. Add the eggs and sugar under vigorous stirring in the hot melted chocolate. Fold the cream into the chocolate mixture, stirring constantly. Divide the mousse in glasses. Let the mousse solidify in the refrigerator, preferably in the serving glasses.

Raspberry Mousse

5 cups raspberries

1 cup sugar jelly

1/2 tbsp vanilla sugar

3 cups whipping cream

Boil the raspberries to puree. Add the jelly sugar and let boil for a few seconds. Add the vanilla sugar. Whip the cream. Be sure to whisk it easy. When the raspberry gelatin mixture begins to solidify, turn in the whipped cream. Divide the mousse in the glasses on top of the chocolate mousse. 

Garnish with fresh raspberries, grated chocolate and lemon balm. Let it solidify in the refrigerator for a while before serving.


Butter fried Fish with Spanish rice and Sauce Béarnaise

One of our favorites from New Zealand is this dish. We’ve already made it ourselves several times since we got home and we just love it!


Butter Fried fish with Spanish rice and sauce Bearnaise


red pepper
tomato paste


Sauce Bearnaise

Cook the rice. Chop the sausages, onions and peppers and fry them lightly before mix it with the boiled rice. Add prawns and some tomato paste. Season with a little salt and pepper

Butter fry the fish and season with a little salt and pepper.

Serve with a sauce Bearnaise and some fresh vegetables and lemon.



#2015 draws to a close


So have a pleasant and restful Christmas come to an end. Finally, even Stockholm got a touch of snow. No trips are planned this leave, as we will go far, far away in about a month … 😉

Last New Year’s Eve we had an incredibly delicious dinner with Västerbottens cheese in the starter, the main course and the dessert.

Starter: Lobsters au gratin

Main dish: Wild boar fillet with potato au gratin

Dessert: Puff pastry baked cheese with cloudberries


This New Year’s menu is still under construction but I think we’ll go in the seafood and whitefish roe direction 🙂