Beginning of story: I saw some recipe online that needed fresh cream/whipped cream and for the next few days kept looking out for it, but didn't find it weirdly enough. Then I finally saw a pack of Amul Fresh Cream and bought it, but had no clue what it was I had wanted to make :) ! What fun, it was time to look around and see what I could make. So the first attempt was a 100% whole-wheat chocolate cupcake, and the cream went into making a topping for it. Obviously I just slathered on the topping, it doesn't look pretty, but it was a nice combination! Recipe from here
for the cupcake. The topping was just whipped cream, sugar and vanilla essence - I used 3 tbsp sugar to 1 cup of cream, and 1/2 tsp essence.
So I still have most of the pack of fresh cream still left over and wanted to finish it off within 4 days (that's as long as you are supposed to keep it after opening the pack). So with some help and suggestions from my Foodies group on Facebook, I finally settled on a Chocolate Mousse. Slight problem, the idea of having uncooked egg was not too appealing to me, so went for an eggless recipe which came out pretty decent too. And it's finished with a dollop of the leftover cupcake topping of course ;). Recipe is here
And now to my grand finale - the Macaron ! For making these out of the blue, had the small excuse of the leftover topping still remaining, but actually just been wanting to make them for a long time now, and I saw this very approachable looking recipe and jumped at it. So the recipe is here
and it's really as simple as it looks, except that you can't do the piping part without the equipment of course. I just plonked spoonfuls of the batter onto the tray, which of course gave me different sized, differently done macaroons but still for a first attempt at what I thought was a super difficult item, it went off quite well :). Didn't even feel like sandwiching them finally as they are just so crunchy and lovely on their own.