I’m sitting out here in the sunny backyard, my computer in my lap and my White Chocolate Strawberry Dessert in hand. Sounds dreamy doesn’t it? Yes, yes it is. The birds are singing. The sky is blue. The grass is turning green. The breeze is lazy and refreshing. The temperature is perfectly mild. It makes me sleepy it’s so relaxing. It also makes me consider planting my very own herb garden.
The three of us went to the park the other day. I can’t tell you how good it feels to finally be able to walk around in jeans and a light sweater and not have to worry about getting frost bite. That might not sound warm enough for you, but that’s my favourite weather. Spring is my favourite season by far. We just hung out on the swings and made a ruckus on the play structure then we got slushies. It was the best afternoon.
It’s hard to believe that this time next week we might have snow on the ground. Mother Nature should just make up her mind already. Is it Winter or Spring?
I am so looking forward to fresh local strawberries, blueberries, cherries and peaches. That’s my favourite time and those are my favourite fruits. For now it’s imported strawberries for my Strawberry Curd.
Source: Adapted from Martha Stewart’s Lemon Curd.
8 egg yolks
3/4 cup strawberry puree, strained of seeds
1 cup sugar
1/8 tsp salt
10 tbsp unsalted butter
You should make the Strawberry Curd first since it can set aside in the fridge until you have your mousse prepared.
In a small sauce pan combine the egg yolks, strawberry puree and sugar with a whisk. Cook it over medium high heat stirring constantly with a wooden spoon for about 8 – 10 minutes until the mixture is thick enough to coat the back of the spoon and registers 160 degrees on a thermometer. I used a meat thermometer, hey it works.
Remove the sauce pan from the heat and add the salt and butter, one tbsp at a time and stirring until it’s smooth. Strain the mixture through a fine sieve into a medium sized bowl and cover it with plastic wrap. Make sure the plastic wrap touches the surface of the Strawberry Curd so as to prevent a skin from forming. Refrigerate it until your ready to layer it with your White Chocolate Mousse.
White Chocolate Mousse
Source: Adapted from Annie’s Eats’ White Chocolate Mousse.
1 heaping cup white chocolate chunks
4 tbsp water
1 tsp vanilla extract
1 1/4 cup whipping cream
2 egg whites
In a double boiler or a heatproof bowl set over simmering water melt the chocolate with the water and vanilla, stirring it gently. After it’s smoothly melted cool it completely.
In a large bowl with and electric mixer beat the cream until soft peaks form then fold it into the cooled chocolate mixture.
In a large bowl with an electric mixer whisk the eggs whites until soft peaks form then fold that into the chocolate mixture.
Line up 6 dessert glasses or bowls. Carefully layer the Strawberry Curd, then White Chocolate Mousse, then Strawberry Curd again. For the final layer Spoon the rest of the mousse into a piping bag fitted with your favourite tip (I used a large star tip) and generously pipe on the last of the mousse. Place all the desserts into the fridge to set for at least an hour before garnishing with fresh strawberries and serving.