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Zephyr Strawberry/Cherry Mousse

Posted By Alina On June 29, 2010 @ 21:48 In Beyond Eastern Europe | 6 Comments

Strawberry season is in full swing here; soon Mom will be making her delicious strawberry jam. The freshest, local strawberries are finally here since last week, and we’ve been sampling different varieties almost every day. My favourite is called Zephyr. It’s a kind of strawberry that tastes much better than it looks. A real gem among strawberries, it’s so delicate and fragile that you’d better buy it in small batches (we usually take a kilo or two) and eat it on the same day. The small berries of irregular shape are immensely tender and have a brightly pronounced flavour of wild strawberries. They have no chewy core at all, and after you rinse them in water (with the most care of course), they will probably lose their shape completely, turning into luscious, sweet, fragrant morsels suffused with June sunshine. That’s why I love them. They are absolute summer.

With these Zephyr strawberries and with some cherries that arrived from Hungary I made a few glasses of light mousse. Unless you’re opposed to raw eggs, it’s a foolproof and quick recipe which might come in handy when you have unexpected guests. I believe it’s also a good way to have your daily protein, together with your vitamins. I just pick the freshest eggs of a trusted brand and wash them with a sponge and dishwashing liquid. As for the remaining egg yolks, why not use them in eggnog, omelette [1], or cookies [2]?

It’s interesting how the texture of this mousse varies slightly depending on the type of berries. My cherry mousse came out very smooth, glossy and thick like a cake icing; after taking the photos I found out it was quite impossible to sip it through a straw, so sorry for misleading you. The strawberry mousse, however, was kind of airier, lighter, and runnier. I can’t wait to try this with blueberries and raspberries and see what the texture will be like.

UPD A cherry/raspberry mix works out particularly well!


Ingredients:
1 raw egg white, chilled
1/2cup hulled strawberries or halved and pitted cherries
2-4 tbsp sugar depending on how sour your berries are

Serves 1

 

Puree berries in a blender until smooth and pretty runny.

Beat egg white with sugar until soft peaks form. Add pureed berries and beat until thick (or just smooth, if you want it to be more like a drink).

Serve immediately in glasses. As a variant, serve with ladyfinger cookies, a sprinkle of shredded coconut, or shaved almonds.


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URLs in this post:

[1] omelette: http://www.russianseason.net/index.php/2009/09/chanterelle-and-spinach-omelette/

[2] cookies: http://www.russianseason.netindex.php/2009/12/cheeserosemary-halfmoons/

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