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Claude Monet’s Strawberry Mousse

Strawberry Mousse
Claude Monet’s Strawberry Mousse

A genial host and avid cook, Monet “appreciated simple dishes made of fresh ingredients and prepared according to very basic yet authentic principles,” writes Florence Gentner, a museum consultant and author of The Monet Cookbook: Recipes From Giverny.  Organized into four sections, the rustic recipes are inspired by Monet’s culinary journals.
This delectable dessert appears seasonally on the menu of Benesse House Restaurant, on Naoshima Island.

1 1/2 cups strawberries
1 1/2 Tablespoons of superfine sugar
4 egg whites
1 Tablespoon butter for greasing the dish
Salt


Preheat the oven to 300ºF.
Mash the strawberries into a purée and pass through a sieve. Sweeten the strained purée to taste: You will need more or less sugar depending on the quality of the strawberries.

Whip the egg whites into stiff peaks with a pinch of salt, then carefully fold in the strawberry purée. Pour the mixture into a greased dish and cook in the oven for 10 minutes. Serve immediately.

Serves 4
Preparation time: 10 minutes. Cooking time: 10 minutes.

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