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mousses de fraises à la coriandre
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| 150 grams |
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fresh strawberries, hulled and quartered |
| 6 leaves |
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fresh coriander, finely minced |
| 40 grams |
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granulated sugar |
| 125 milliliters |
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heavy cream |
| 1 |
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egg white, beaten very firm |
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for decoration: |
| 1 |
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fresh strawberry, hulled and halved |
| 2 |
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leaves fresh coriander |
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| 1. |
Purée the strawberries in a food mill. There should be about 100 grams of finished purée. Combine with the coriander and sugar. Set aside. |
| 2. |
Whip the cream until firm. Combine with the strawberry purée. Fold in the egg white. |
| 3. |
Divide the mixture among the serving dishes and refrigerate until needed. |
| 4. |
Just prior to serving, decorate each dish with half a strawberry and a coriander leaf. |
| Ref: |
Cuisine et Vins de France, May 2000, page 30. |
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©2001 Peter Hertzmann, Inc. All rights reserved.
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