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Passion for Cooking & A Strawberry Spumante Mousse

Posted in Caro Diario.(dear diary..), cucina, cucina povere, entertaining, La Dolce Vita, recipes, slow food, the Mediterranean diet, and Uncategorized

Is it just me?  or does it really make sense when someone says “ I  don’t know how to cook anything” that possible? Every day you must eat, speak, walk and enjoy life…those are all things that come should just be an everyday natural function. (Unless you have a physical limitation)..does it make sense to say I don’t know how to walk or to speak or to enjoy life??

Cooking is so strongly related to daily enjoyment, pleasure and the passion of food!!If you don’t enjoy the simple pleasure of cooking you are missing out on one of life’s simpler pleasures!

Many even say that they think of cooking as work or as a job…. well I would like to totally change that sentiment..that cooking is work..

Cooking, eating and food should be a passion…. Don’t just eat the first thing you find to satisfy your hunger. Take the time to really savor what you are eating..and make it something that can be savored.

Be passionate about everything you do..especially eating and cooking

Here  is a recipe to be passionate about:

Strawberry & Spumante Mousse

(serves 4; 385 calories per portion)

1/2 cup Spumante

3 eggs

1/4 cup sugar

2 tablspoons powdered sugar

1/2 tsp vanilla

1 tablspoon cornstarch

2 tablespoons of cream

8 ounces amaretti cookies

juice of one fresh orange

Place Spumante in a saucepan and bring to a boil. Beat eggs,vanilla, corn starch with granulated sugar in a bowl . With wooden spoon,  gently fold  in hot spumante.

Blend until creamy and smooth.

Place mixture into a saucepan and beat over low heat, stirring. Mixture should thicken while stirring. Remove from heat  just before boiling.

Sieve cream through a cheesecloth and let cool. Place plastic wrap on top of cream to avoid forming a skin.

Prepare strawberry mixture by washing and hulling strawberries. Cut strawberries into small pieces. Place cut strawberries and orange juice into a saucepan and let boil for 2-3 minutes. Remove from heat and let cool. Place in food processor with pinch of powdered sugar and blend.

Whip cream till firm and fold with wooden spoon into the spumante cream (already cooled). Divide into 4 dessert or spumante glasses-first a layer of crushed amaretti, then strawberry compost then top with spumante cream. Repeat, ending with spumante cream on top and garnish with fresh mint leaf.

visit me at OpenSky

May 8th- 2 PM- book signing, sampling for the award winning book The Basic Art of Italian Cooking: Holidays & Special Occasions-Borders, Warrington, Pa.  Hope to see you there!

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Designed by Brian Hanshaw

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