Delivering good stories
I think that most of us, by this point, are already preparing for the upcoming spring. Many of you are business owners and this means that the season is coming and you need to prepare for the massive tourist crowds floating to the island. One of the things you could do, is figure out where and what will you be selling during the summer, by pre-offering to the people new products as an insurance to predict the impact on people. This means if you have a bakery and you want to try new desserts during the season, just experiment it out on some of the locals right now. When people like you, they tend to expect always the best from you, so this will be a great indicator, if you are going in a way different direction than your usual self. On another hand it is always good to be bold and innovative, so if you feel in bones that this is right, just go with your gut.
This is for all the bakery owners on Martha’s Vineyard. As I am a great fan of all sweets there and my summer weight can prove so. I found this interesting blog, when I was searching for something sweet to prepare for a group of friends, myself.
Ani and Donna and reunited birth mother and daughter, who both like to cook, and now are working together on a culinary blog with amazing ideas. What are the odds?! But let’s just say that genes and powerful mechanism that works beyond our perspectives.
One of their suggestions for a wonderful pre-spring dessert is a strawberry lemon zest mousse. This colorful lemony-shelled served, heavenly tasting dish is great for all spring and summer happenings, outside and in. Everything is fresh, and by the looks that you will be presenting it, everyone will be dazzled and coming back for more.
They have started a recipe blog with so much passion and creativity, that the inspiration behind this week’s article is thanks to their great energy. Just about the time I saw the lemon zest dessert, I remembered that warm feeling I was caring all day with me, was the forward feeling of spring.
So, no further information needed, let me introduce this week’s topic, the spring dessert, The Lemon Zest Mousse, to be more specific.
STRAWBERRY LEMON ZEST MOUSSE
1 cup chopped strawberries
1/2 cup sugar, divided
1 tablespoon lemon zest
Pinch of salt
1 teaspoon unflavored gelatin
2 large egg whites
1/2 teaspoon vanilla
1 cup heavy whipping cream
Combine strawberries, 1 tablespoon of sugar, lemon zest and salt in blender and let sit 10 minutes. Blend until smooth.
Place 2 tablespoons water and gelatin in a large bowl. Let stand 5 minutes.
Place 6 tablespoons sugar and 3 tablespoons of water in a saucepan and bring to a simmer and cook 4 minutes.
Add egg whites to gelatin mixture and whip with mixer until foamy, about 1 minute. Gradually add remaining 1 tablespoon sugar and whip on highest speed until soft peaks. Slowly pour in hot sugar syrup, whippng to stiff peaks.
Whip cream and vanilla until stiff peaks.
Fold egg white mixture into whipped cream. Fold in strawberry mixture.
Spoon into serving dishes and chill 2 hours, or until set.