Skip to main content

Simple mousse with strawberries and roses

 


 For the mousse you just need to beat and egg yolk with a tbsp of soft dark sugar until it is very very fluffy and pale. You can use white sugar, but brown or moscovado will give the mousse a little 'caramelly' flavour. Then fold in 100 ml of whipped cream (very whipped, a step beyond fluffy but before 'clotting') and, finally, the remaining egg white, beaten to stiff peaks. Divide into two or three glasses (you only need a little) and refrigerate overnight, or for at least six hours. Wash and cut a punnet of strawberries then add some clean rose petals (organic), add one tsp of sugar and one of lemon juice. Stir and let it sit in the fridge for one hour. Stir well and add to the chilled mousses and decorate with a fresh strawberry and roses petals. 

Photos and Recipes by Alessandra Zecchini ©
Labels:

Comments

  1. AnonymousMarch 4, 2023 at 7:29 AM

    Thank you. It’s been 10 years since you posted this suggestion. So glad that I found it.

    ReplyDelete
  2. Jackpot CitySeptember 16, 2023 at 2:26 AM

    Thanks for the valuable resources you've shared in this blog

    ReplyDelete
  3. BradleyJuly 16, 2024 at 11:24 PM

    Great postt

    ReplyDelete

Post a Comment

Popular posts from this blog

How to make Rose Turkish Delights (Lokum), and Sweet New Zealand

Rose Turkish Delights (Lokum) Before I start I would like to say that I don't have a sugar thermometer, essential if you are really into confectionery, and that I didn't use much sugar for these Turkish delights. Many recipes use much more sugar, and it is not that I wanted to make a low sugar treat here (it is still pretty sweet), it is just that making it at home really makes me realize how much sugar there is already in my diet, and if I can have something with a little less... well, why not! This method is 'home friendly' i.e. these can be made at home with very little effort and equipment, and the recipe comes from my book  Sweet As...  where I also have the recipe for lavender and orange blossom Turkish Delights. Ingredients 1 l water 300 g sugar 2 tbsp lemon juice 100 g cornflour 1 tbsp frozen raspberries 1 tbsp rose water icing sugar (very little) and cornflour (lots) to dust. In a pot put hal...
9 comments
Read more

Mezze Maniche with Mushroom Cream Sauce

Since I had some left over mushroom sauce from yesterday's dish , today I made some pasta. I heard from other bloggers about the Garofalo pasta brand, in NZ I could only find it in one shop, and it was too expensive even to consider, so I thought that I should try it while I am in Italy. I choose mezze maniche for this dish. Mezze maniche with mushrooms I cooked the mezze maniche al dente. In the meantime I warmed up the pan with the left-over mushrooms and added 250 ml of cream. Then I added some freshly chopped Italian parsley and some freshly ground pepper. I drained the mezze maniche and passed them in the pan with the mushroom and cream sauce. They tasted great! Photos by Alessandra Zecchini©
9 comments
Read more

Paccheri with tomato, parsley and garlic.

Paccheri are hollow pasta tubes that look like rigatoni or tortiglioni, but with a difference: the paccheri tubes flatten once they are cooked. Usually the have very rich sauces, but I am one for 'less is more' these days, and so here I just warmed up a ready made Italian tomato passata ( a good one ). Once the passata was hot I added some salt, extra virgin olive oil and finely chopped Italian parsley with garlic. These days I am chopping a lot of parsley and garlic together, it is too early for basil, and parsley taste really good in Italy! Also, I like the idea of having a cooked sauce but with raw herbs and garlic in it: the taste changes completely. Simple but really effective!!! If you are not vegan you can add some ricotta to this. Photos by Alessandra Zecchini©
7 comments
Read more