Cream cheese mousse cake (GF)
I recognize this feeling in myself so clearly because I used to smoke and I used to always eat more than I needed to. My big weight gain was after I stopped smoking so if I put two and two together, I basically substituted the smoking with food, mainly sugar.
So we stopped with the sugar, or at least consuming it like maniacs (and really there is only something sweet around here on Sundays) but what's now? My food addiction (and I am not using this combination of words lightly) is not gone, you know?
I tried to listen to this voice again, what am I craving all the time that is bad for me? And that was not a difficult answer to find: Carbs.
Well, smarty pants, carbs are sugar, so you are still addicted to the same thing you were always addicted to.
About two weeks ago I made the step, crossed the threshold and cleaned my diet of gluten.
Why gluten? First of all, because there is so much talk about it that it's simply worth a try. Secondly, the carbs that I want to eat so much are basically gluten. It's not a difficult math.
A gluten free diet is not a carb free diet, but seriously, have you ever met someone addicted to millet?
I am not saying that this is going to be forever, I am just trying it out, to see if I can manage without it, to see if I feel better without it and to see if it really is an addiction like I suspect it to be.
Maybe the right way for me would be, like with sugar, to eat no gluten, except for special occasions and to make better choices about what eat on a daily basis. Cleaner eating.
When I was a teenager people used to say to me that I am extreme. I was a vegetarian and I didn't wear any leather (this is the place to apologize, mommy, for tiring searches after leather free shoes!),I couldn't even touch meat or leather, I was extreme with my political ideas and extreme with my decisions, everything was black and white.
But now as a grown up I try to not be that extreme person anymore, it's not healthy for me and not right for the people around me, a middle way is much better.
I became ordinary, and it's not a bad thing.
Bye bye gluten.
15g cocoa powder
For the mousse:
12g gelatin + 95ml water
420g cream cheese, room temperature
vanilla pod, deseeded
2tbsp cocoa powder, plus more for sprinkling
190ml maple syrup
I cut baking paper to fit as a ring inside my spring form. It makes it easier to release it from the spring form later on and the cake will look nice as well.
Mix the gelatin and water and set aside for 10 minutes. Meanwhile whip the cream till soft peaks.
Using a whisk, mix the cream cheese to "open" it together with the vanilla seeds and cocoa powder. It's very important that the cream cheese won't be cold, or your gelatin is going to form into lumps once they meet.
In a sauce pan warm the maple syrup, but don't let it boil. Mix in the gelatin and stir a bit till it melts.
Gradually pour the maple syrup into the cream cheese and keep stirring while you do it.
Fold the cream gently until you don't see a marble pattern in the mixture.
Pour over the base, sprinkle with cocoa powder and keep in the freezer for a few hours. It's much easier to release the cake from the spring form when it's frozen.
Before serving let it thaw in the fridge for a few hours.