Join host Suzie Clarke, Le Cordon Bleu Master of Gastronomic Tourism graduate to discover the diversity of farms in the Bundaberg region.
Winter in Bundaberg is equivalent to a European summer, hence the strawberry season beginning in late May and continuing until early October. Outside of the season we can buy beautiful frozen strawberries from our local farmers Bruce and Tina at their strawberry and passionfruit farm, Tinaberries.
Unfortunately, due to COVID-19 restrictions we are unable to enjoy ice cream on the farm, but takeaways are still available. When we called in recently for ice cream, Tina generously gave us a bag of frozen berries to try something at home. As I rummaged through my bookcase I found my 'Le Cordon Bleu at Home' cookbook from my time in Paris in 1992.
I have adapted this recipe from the Charlotte aux Fraises recipe, and I hope that you will enjoy this decadent way of preparing strawberries and cream, at home, as much as we did!
Equipment – 6 wine glasses small or large is fine
Chill a mixing bowl for the whipped cream.
Sprinkle gelatine over the water in a small heat proof bowl and leave it to stand for about 5 minutes, until softened.
Puree the strawberries in a food processor. Reserve 100ml of strawberry puree for the coulis.
Bring 1 cup of water to the boil, pour into a medium sized heatproof bowl and stand the bowl with gelatine mixture in it and leave until gelatine is dissolved.
Whisk the gelatine into the strawberry puree and the icing sugar.
Beat the cream in the chilled bowl with a whisk or electric mixer until stiff peaks form and the cream clings to the whisk or beater.
Fold the strawberry/gelatine mixture into the cream, loosely whisk the mix if necessary to combine well.
Pour into a large jug then tip carefully into the wine glasses. Fill small glasses to 5 ml from the top or one third fill large wine glasses, as you would with wine. Alternately, tip into a lovely crystal bowl, as seen on picture above.
Refrigerate for 4 – 5 hours until firm.
Prepare the coulis: whisk the remaining 45g icing sugar into the 100ml puree and the lemon juice and refrigerate.
To serve: top each strawberry mousse with a spoonful of coulis and a sprig of mint.
Join Suzie for a behind-the-scenes food tour meeting growers & food producers, celebrating the region. Enjoy tastings, stories, recipes & fresh local ingredients to take home.