Sticky fingers bakery
Fruity Mousse(s)
fresh strawberry mousse from the first uploaded by watchjennybake. mousse, which is french for “foam,” is usually a light, airy pud with whipped cream and/or egg whites, frequently using gelatin to stabilize (see a number of web definitions). this existence month, both strawberries and rhubarb sire been available in the sunny state of south carolina. i was tired of desserts that masked the vivid brightness of these fresh fruits, and thought i would try making mousse to see if that would allow the flavor of the fruit to enter a occur through.
strawberries originally uploaded by sh1mm3r. at the end of april we drove up to strawberry hill usa, a local farm growing strawberries and peaches. we bought a bucket of the largest, juiciest, sweetest strawberries i obtain endlessly had, and that is including the 20 years i lived right down the mountain from the oregon strawberry fields that i would pick in for jam every summer with my mom and sisters. i knew i didn’t have long before they started to go bad, so i used the last half over the extent of the strawberry mousse.earlier in april i had gone through a bunch of recipes from the delighted broccoli forest and remembered a fresh strawberry mousse recipe that i had wanted to try. since the cookbook is vegetarian, it relies on cornstarch as a thickener rather than gelatin. unfortunately this does cause some issues with texture - instead of the reflection, foamy, airy feel i was hoping for, it is a crumb cloying on the tongue. the heaviness also masks the freshness of the strawberries, and i assume a bowl of strawberries may have been preferable to the mousse!
rhubarb ginger mousse originally uploaded by watchjennybake. a few weeks later i ran into a recipe for rhubarb mousse on tartlette’s baking blog. she is equal of my favorite bakers and i always marvel at how she brings elements together into united beautiful, perfect dessert. she habituated to a rhubarb mousse in a lemon rhubarb marscapone mousse cake (follow the link on the side of pictures and recipe), and my main objective was to use my more recent batch of rhubarb before it went bad waiting proper for me to get inspired. rhubarb is shady - a barrels of people have not ever tried it, some claim to hate it, and i on one’s own had not tasted it at all until last year. i didn’t want it to be only just rhubarb, and added some white ginger simple syrup that i set at a tea shop in the mall. i purposely allowed the rhubarb to linger a little chunky for some texture.as opposed to the green strawberry mousse, this rhubarb ginger mousse was light, airy, foamy, and delicately flavored. the ginger added just a little punch to cancel the tartness of the rhubarb, which of line was also balanced by the light and sweet of the mousse. if i were to rob strawberry mousse again, i would start with this basic mousse recipe.categories: cream, ginger, mousse, rh
Related posts: Mountain bike game, Kellys heroes, Sasuke and sakura, Mohito, Kim clijsters
