Last weekend my job was to bring a dessert to a friend’s wedding shower. I thought I had been handed quite a daunting task. I knew that if I was going to serve dessert to a group of women in Los Angeles that it would have to be in mini portions. Perfect. No problem. What better way to end a meal than with a rich, creamy, chocolatey mousse. Any three ounce vessel will work for the mini portion. Being the Mama that I am, it made me very happy to see that everyone had finished their desserts.
"Ghee"... Its almost a dirty word these days, in some homes atleast!
But if we are talking about the the Lapetitchef's casa,ghee was, is and will be a staple..
I am a believer of "a little of something good, can never be too bad"..and I tend to practise what I teach! So.... there!!
I have ghee...or clarified butter to those unfamiliar to India...
Its like the more classy,gorgeous and definitely more flavorsome cousin of the boring plain old oil...almost as good as butter...
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