Last year’s trip to Greece was unique in many ways: it was my 20th visit, I traveled to parts of Greece that were new to me and I met many wonderful new friends. All of these vacation activities enhanced by my presence in this food blog.
One of the new friends I made last year was Chef Dina Nikolaou. Dina and her sister own and operate Evi Evane, a Greek restaurant smack in the middle of Paris, she writes for the monthly food magazine “Gastronomos”, her latest cookbook is called, “My Mother’s Cuisine” and she currently appears with Thanassis Patras on a daytime cooking show.
Thanassi and Dina can be found on Greece’s Star Channel daily at 11am. I do not have access to Star Channel (yet) but I do watch the cooking segments, as kindly provided by Star’s web team.
Dina and I have come to develop a friendly and open rapport with regular phone chats. During our exchange of holiday pleasantries and Christmas wishes, Dina asked me if I could offer an easy, light dessert – fitting for January.
I relayed a few recipes to Dina and the one she liked the most was this Amaretto Mousse. Light in colour with the white chocolate, easy to prepare and this dessert won’t spike the calorie count.
Just yesterday, Dina and Thanassi showcased my Amaretto Mousse on Nistikous Praktores (Hungry Agents). My friends and relatives tell me that I got a good introduction – complete with a plug for “kalofagas.ca”!
In the clip, you can hear Dina and Thanassi refer to “Panteli from Canada”. Pantelis is my Greek name, this clip is here for all of you to enjoy and below is the recipe for this easy and delicious dessert.
I’m on cloud nine! To think that one of my cooking influences (Dina Nikolaou) would make, present and like one of my recipes. I am humbled…efharisto Dina & Thanassi.
5 oz. white chocolate
4 egg whites
1 Tbsp. icing sugar
2 egg yolks
1 tsp. vanilla extract
1-2 Tbsp. Amaretto liqueur
1/4 cup toasted almond slices for garnish
- Melt the chocolate over a bain-marie until smooth. Beat the egg whites to soft peaks, sprinkle the sugar, and continue beating to a stiff meringue, a minute or two longer.
- Beat the yolks with the vanilla and Amaretto in a bowl.
- Whisk the chocolate into the yolks. Fold in a spoonful of the whites into the chocolate mixture. Pour the chocolate into the remaining whites and fold gently to combine evenly. Pour the mousse into martini glasses. Cover well with plastic, and refrigerate at least a three hours. Serve garnished with whipped cream and toasted almond slices.
If you are not reading this post in a feed reader or atÂ http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.
Â© 2007-2010 Peter Minakis
. All rights reserved.