Sometimes you make something and it takes days for it to leave your mind. Your mind wanders to it at random moments of the day, you recall the taste in your mouth like it was seconds, not days ago. The people you shared it with give you a look and you know what they’re thinking. Let’s eat that again. You need to make it again.
I floated in this happy haze all last week. I didn’t even hesitate on what to share with all of you this week. This recipe is the one. And I get to make it again, which isn’t a bad thing.
Last week, when I gave all of you a recipe to give yourselves a break on Labor Day, N and I invited our friends R and C over for dinner. We wanted to return their kindness of inviting us to Big Bear with a great meal. For the first time in a long time, I started planning the meal backwards with the dessert selection first.
I picked up the amazing Bakeless Sweets by Faith Durand at the library a few weeks ago and marked it up with recipes I wanted to try to see if I wanted to buy it (now it’s a for sure buy). I had already make C a recipe from Bakeless Sweets (that probably gave all of cavities ;)) so I figured she would love it.
I chose to make Faith’s Cardamom-Yogurt Mousse for us and build an Indian-inspired menu around it. Faith’s recipe calls for apricots, but since a face-swelling incident when I was four, I decided to change it. I found passion fruits at my farmer’s market and knew that would be a great swap for the apricots. The tartness and bright colors would punch up the creamy mousse and cool everyone off from our spicy meal.
The four of us had a great dinner. (R and C are some of my favorite dinner guests because they genuinely love everything I make, which feels amazing) Then, I brought out dessert. C’s eyes got wide. We quietly descended on dessert, and it was just…wow. The brightness of the passion fruit and the pop of the passion fruit’s seeds in our mouths sang with the creaminess and delicate flavor of the mousse. And then it stuck it us, for days.
A note for when you buy passion fruits: the uglier and wrinklier, the sweeter. If you want a tarter taste, go for the smoother passion fruits. Simply take a knife and cut off the top and scoop the fruit out. Discard the rest.