Late last year I brought home a Kamquat plant, then fledgling. I kept it in the balcony, nurtured it with enough sunlight, hoping it to bear the fruits one day and to try out some new delish recipes with it. Passing each day, it grew up more and more with new shrubs coming out.And now it has born three pretty colorful so orange-y fruits. But not enough to be plucked and cooked. And they are so tart and bitter that you wouldn’t dare to eat them straight. But they are so perfect to go into marmalade.
I was having this discussion with Deeba about my silly hope to get the loads of fruit from the tree the other day and how much I am inspired to see her Jam making and other recipes using this tart and bitter fruit. And she is such a kind lady that she sent me a bag full of fruits last Friday.
I was all set to try out cooking with them over the weekend. I decided to make them sugared, as this was the most easy way I could cook them. I served them with this lusciously smooth dark chocolate mousse. It came out to be a really nice combination. I still have some fruit left in my fridge and I am hoping to bake some cake pretty soon, as they can last for a week in fridge.
170 gm bittersweet chocolate
1/4 cup water
3 large egg whites
1/2 cup sliced fresh kamquats
1/2 cup sugar
1/3 cup whipping cream
- Chop the chocolate and heat it with water in a heavy bottom saucepan until the chocolate melts through.
- Keep it aside to let it cool down a bit.
- In a bowl, whisk the egg whites until they form soft peaks. Add 1/4 cup of the sugar and whisk more to form stiff peaks.
- Fold in the melted chocolate into the egg whites. Pour the mixture into 4 ramekins and let them set in fridge for at least 6 hours or overnight.
- Mix kamquats and remaining sugar into a saucepan. Let stand for 10 minutes and then stir slowly on a low heat until sugar dissolves. Cove and chill for 2 hours.
- Beat chilled whipping cream to form soft peaks. Spoon the whipped cream over mousse and top with kamquats and their syrup.