While we await the results of the Rose tartes competition (you still have a week to enter), it’s time to publish my first entry in the foodista challenge: strawberry mousse. What’s that? If you’re not a blog addict, you may be unfamiliar with the concept, so let’s have a quick recap.
The foodista challenge is a monthly culinary challenge in which anyone (blogger or non-blogger) can take part around a common theme. It’s like a virtual Top Chef for food lovers. It started out as an idea from Stéphanie, of Cuisine-moi un mouton, and now has 50 participants.
Well, I’m a newbie, but I love challenges and I find that constraints push us to surpass ourselves and be more creative (that’s why I decided to take my CAP in the first place).
A few rules for taking part:
- Explain the concept
- List all participants
- Introducing the theme and the organizer
- Include the official challenge logo
- Quote the designer
- Publish your recipe on the specified day (April 25th)
Concerning the theme, it must be built by choosing 2 constraints among these options:
- a fixed ingredient (which may be different for sweet and savoury dishes)
- a color to be found in the recipe
- a country of inspiration
- an accessory to be included in the photo
- a letter: one of the ingredients begins with the chosen letter
This month it’s nietzschepaillettesetsacamain who kicks off the hostilities (well, we understand each other!) with a theme of “C’est tout cru!” and with an object in the photo that speaks a little about us.
It’s a theme that didn’t necessarily inspire me (even though I think it’s great in absolute terms). When you’re making pastry, it’s not necessarily easy to play with the raw (but maybe my compatriots will have come up with some great ideas, I can’t wait to see). I’m used to making my own pastry and putting it in the oven at 180° before eating it (even though I often eat raw pastry, I couldn’t see myself publishing a recipe for an uncooked cake!) But I enjoyed playing the game and I hope my recipe will inspire you for a light summer dessert!
So I opted for a simple strawberry mousse that went well with the weather over the last few days (and without alcohol, contrary to what the photo might suggest). Well, to be honest, the strawberries aren’t great yet, but when the good weather returns, they should be great for a kick-ass mousse!
As for my object, I decided to serve my mousse in a champagne glass. Firstly because I think it’s chic, secondly because the strawberry/champagne combo always works well, and thirdly because when I’m not baking, I’m testing out new bars and cocktail bars. So a coupette and champagne represent me pretty well!
There you go, not much more to say. The recipe is simplicity itself, and there’s no real attention to detail or accessory required, so I’ll leave you with the list of other participants and the recipe!
Nietzsche, sequins and handbags, Cooking & Co, Keskonmangemaman?Recreacakes, Maman pâtisse, La Polygraphe, Tima Watson, Cook a life, Graine de faim Kely, Fancy a vegetarian recipe?Pourquoi je grossis, Chachou à la crème, L’estomac blond, Madame Chouquette, Des recettes à gogo, Cookin Movie, Petite cuillère et Charentaises, Camille Pâtisserie, Pâtisseries à croquer, Mélina et Chocolat, Cuisine 2 sœurs , Emilie Sweetness, Lucas & Marie Sans-gênes, Encore un gâteau, Les Cookines, Angel’s recettes, I am hungry, And so we cook, Cata’s blog, Celinblog, A french girl cuisine, Quand je serai petite, Une maman puissance 4, Les casseroles de Lise, Crème de sucre, Dévorez moi, Douceurs maison, la popote de Raphie, By acb for you, Cooking & Bon Appétit, Le renard et les raisins, Mes inspirations culinaires, Régal de paresse, Complètement meringuée, Papille Hot & Papille On, Simply Homemade, Cyrielle Gourmandise, Fil et croq, I’ve always loved mustard yellow
Table des matières
Mousse de fraise
Ingredients
- 250 g de fraises
- 200 g de mascarpone
- 50 g de sucre (à rectifier selon le goût de vos fraises)
- 1 sachet de sucre vanillé
- 2 blancs d’œufs
Instructions
- Mixer les fraises au blender.
- Battre le mascarpone avec les 2 sucres.
- Mélanger le coulis de fraises avec le mascarpone et y ajouter les blancs d’œufs montés en neige.
- Répartir dans des ramequins et laisser prendre 2 heures au frigo.
