French cooking made simple – just 3 ingredients – along with a little history make for a recipe that is an easy, very light, old-fashioned dessert – French Strawberry Mousse – join Bijouxs in the French kitchen, celebrating everyday beauty.
This everyday dessert originates from a very famous French kitchen belonging to someone who captured the everyday beauty all around us more beautifully than almost anyone. This little gem recipe is from Claude Monet’s kitchen. This sweet treat is adapted from one of my vintage cookbooks, Monet’s Table: The Cooking Journals of Claude Monet, Simon & Schuster, 1989. More than just recipes, the book is a journal of life in and around Giverny, Monet’s family home, which did not even possess an ice-box.
Mousse aux fraises, not exactly a soufflé (sans the richness of egg yolks) and not what we in America think of when we think of strawberry mousse, nonetheless it is old-fashioned charmer with airy, sweet puffs of strawberry. I adapted the recipe to bake in individual baking dishes, which I think is a perfect fit for the sweet little gems. In what has become a complex world (even of cooking) this recipe recalls the everyday beauty of simple ingredients.
I top these delicate puffs each with a fresh strawberry to plunge directly into the hot, airy sweet mousse. Serve with extra strawberry sauce (double the amount of strawberries and confectioner’s and use half for the recipe and the other half to serve with the hot mousse). Raspberries also make a nice variation.
Bijouxs Little Jewels from the Kitchen – recipes and simple, everyday beauty for our kitchens.
As always, enjoy. B