This Summer, we spent a few days in gorgeous Hawaii. Many of you may have visited more than once. Yet, for us, it was our fist trip to The Valley Isle. Changing schedules and being away felt invigorating.
Have you visited?
We enjoyed crystal-clear oceans, snorkeling alongside friendly turtles, reefs, diving, long walks soaking our feet in powdery sandy shores, savored local fruits and fish, I could go on and on.
I couldn’t pass on sharing some of its ocean views, scenery and the iconic swinging palm trees at sunset. Awe-inspiring.
Red dragon-fruit, locally grown, has seduced me. I’ve strolled several local markets nearby home to find it. Luckily, I did.
I leave you with a simple raspberry mousse garnished with lightly chilled dragon fruit balls. I hope you find it airy and refreshing as The Valley Isle constant breeze.
I’m working on an appetizer to share along with my review of The Naked Cookbook. Be back soon.
- 2 teaspoons powdered gelatin
- 2 tablespoons cold water
- 5 cups fresh raspberries
- ¾ cup sugar
- 2 large egg whites, at room temperature
- 1 cup heavy cream
- Fresh raw Dragon Fruit ball to garnish
- In a small bowl, sprinkle the gelatin over the water and let stand until softened, about 5 minutes. In a blender, puree 5 cups of the raspberries with ½ cup of the sugar. Strain the puree into a bowl through a fine sieve. In a microwave oven, melt the gelatin for 10 seconds on low power. Whisk the gelatin into the raspberry puree.
- In a large bowl set over a pot of simmering water, whisk the egg whites with the remaining ¼ of cup sugar until warm to the touch. Remove the bowl from the heat. Using a hand-held electric mixer, beat the whites at medium-high speed until stiff and glossy. Fold the egg whites into the puree.
- In the same bowl, beat the cream until firm. Fold the whipped cream into the raspberry mixture.
- Scoop the mousse into 8 cooking rings (I used clear acetate sheets) and refrigerate until set. Right before serving garnish with tiny Dragon fruit balls on top or on a side.
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