The story about my chocolate mousse goes back to more than a decade ago. Back then, one could not find good western desserts without eggs or gelatin.
And my husband and I, being strict vegetarians, would be so disappointed after a nice meal when we could not have most of the desserts on offer.
Around this time, I visited the kitchen of the Taj Land’s End in Bandra. That’s when I made acquaintance with chef Ravi Verma who was known to make the best blueberry cheesecake.
But, as luck would have it, his blueberry cheesecake had gelatin in it and when I told him that I could not eat it, … Continue Reading