It's a crazy world. I start my day like many of you out there by reading the news. It's too much. But it's important to be informed about what's going on. Feeling troubled... But now I'm turning on the music and writing this post instead! It's a long day ahead.
The summer has left us here in Seattle and it's full on Fall. It even felt like Fall even left us straight into Winter land yesterday. I like fall. It was my favorite season before I had my kids. Now the summer is my favorite because Vitamin D is important. I'm not even joking. If you don't know or care much about Vitamin D, you should look it up. Anyway I DO miss summer VERY MUCH because from now on, we'll be having lots of gray skies and rains and people start acting more depressed and annoyed everywhere around the city. But we make it through every year somehow.
I made this Yogurt Mousse in the middle of the summer before I left to Japan. I want to post here more often but the life gets in the way or I just need to be more disciplined.
This summer was a good year for currants. I bought these beauties - red/white/black currants and goose berries - at my usual grocery store. These berries are mesmerizing and tasty. I love eating them fresh with something else like yogurt or ice cream.
I was just going to eat them for my breakfast one day, but I was inspired by the sun and beautiful berries that I made this for dessert for the kids. Granola looks a bit too simple now that I'm starting at the photos, but it was really tasty.
Creating something pretty like this is truly my way of relaxation. Food photography has always been a great way to relax and get high from being creative for me even when I was a small kid. Forget about troubling things for a moment and look at the bright and beautiful side of the world that we can all create.
Cooking time: 15 minutes
Serves: 4 modest slices
Ingredients
1 envelope of gelatin (about 2 teaspoons)
2 tablespoons of cold water
1/3 cup of sugar
1 cup of mascarpone
1 1/2 cup of whole milk
a couple of drops of vanilla extract
lemon zested (optional)
Currants and goose berries
Orageno (optional)
Direction
Put two tablespoons of cold water in a small bowl and sprinkle gelatin for about 5 minutes. Put milk Warm up the milk over the heat for a few minutes - not boiling hot but warm to slightly hot - and add sugar and stir until sugar is dissolved. Stir the gelatin mix and add warm milk, vanilla extract and lemon zest. Stir gently until the gelatin is dissolved with a spatula. Add a cup of mascarpone and mix more gently with a whisk until it's all mixed well. Pour the mixture into a container or mold, cover it and cool it in the refrigerator for at least for two hours.
Serve it with beautiful berries and herbs.
Serves: 4 modest slices
Ingredients
1 envelope of gelatin (about 2 teaspoons)
2 tablespoons of cold water
1/3 cup of sugar
1 cup of mascarpone
1 1/2 cup of whole milk
a couple of drops of vanilla extract
lemon zested (optional)
Currants and goose berries
Orageno (optional)
Direction
Put two tablespoons of cold water in a small bowl and sprinkle gelatin for about 5 minutes. Put milk Warm up the milk over the heat for a few minutes - not boiling hot but warm to slightly hot - and add sugar and stir until sugar is dissolved. Stir the gelatin mix and add warm milk, vanilla extract and lemon zest. Stir gently until the gelatin is dissolved with a spatula. Add a cup of mascarpone and mix more gently with a whisk until it's all mixed well. Pour the mixture into a container or mold, cover it and cool it in the refrigerator for at least for two hours.
Serve it with beautiful berries and herbs.
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