I had just finished watching Coco Before Channel when I first came across Silvana Ferreira's photos on Etsy. I was already in full French mode after spending ninety minutes in turn-of-the-century France, so it didn't take me long to become mesmerized by Silvana's gorgeous photos of Paris. There's something about her colors that just lures me in, especially the image of the Place des Vosges.
The striking blue of the sky against the red of the building...together the two transport you to a whole different place entirely. I'm a big fan of old buildings, too, so I think that one is definitely my favorite in the bunch, but there are so many other photos that I love, and not all of them are of Paris! She has a lot of beautiful nature photos as well, including some floral images that are just lovely.
Today Silvana is kind enough to be sharing with us a recipe for Very Berry Lemon Mousse, which she made using lemons and mint that she picked directly from her own garden! It sounds like the perfect summer treat! Check out the recipe and photos after the jump to see what it's all about.
You can check out Silvana's Etsy site by clicking here. You can also visit her Website, right here, and her blog here. Thanks, Silvana!
You can find the complete recipe after the jump.
From Silvana: A refreshing summertime dessert or perfect after a heavier meal. The recipe is originally by Emeril Lagasse (recipe on the Food Network, right here). I fold slightly more whipped cream into the mousse and I think it serves 3-4 comfortably.
1/2 cup lemon juice
1 cup sugar
4 egg yolks
6 tablespoons butter, diced
3/4 cup heavy cream, whipped
bowl of ice
In a large, heavy bottomed stainless steel saucepan combine the lemon juice, sugar, egg yolks, egg, and butter. Over medium-high heat, whisk the mixture constantly until thickened. Strain it through a fine mesh sieve into a bowl set over ice and chill, stirring occasionally, until slightly thickened. Fold in the whipped cream, wrap with plastic wrap and chill until ready to use.
Raspberry Coulis:1 pint raspberries
3 to 4 tablespoons sugar
Place the raspberries and sugar in the bowl of a food processor and puree until smooth, about 1 1/2 minutes. Remove from the processor and strain through a fine-mesh sieve into a clean nonreactive mixing bowl. Use immediately or refrigerate in a well-sealed container until ready to use. Will keep for 2 days.
1 1/2 cups halved blackberries
3/4 cup Raspberry Coulis
3/4 cup whipped cream
6 sprigs fresh mint
Place 1/2 cup of the mousse in champagne flutes, margarita glasses or other stemmed glasses. Place 1/4 cup of the blackberries on top of the mousse in each glass. Drizzle 2 tablespoons of the Raspberry Coulis over the blackberries and place a 2-tablespoon dollop of whipped cream in the glass over the Raspberry Coulis. Garnish with a sprig of mint and serve.