Lazy days in The Valley Isle

The Valley Isle | Elizabeth Gaubeka PhotographyThe Valley Isle - Maui | Elizabeth Gaubeka Photography

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?

The Valley Isle | Au Petit Goût

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.

 

 

The Valley Isle - Maui | Elizabeth Gaubeka PhotographyThe Valley Isle - Maui | Elizabeth Gaubeka PhotographyThe Valley Isle - Maui | Elizabeth Gaubeka PhotographyRaspberry Mousse with Dragon Fruit | Au Petit Goût

 

Dragon Fruit | Au Petit GoûtRaspberry Mousse with Dragon Fruit | Au Petit Goût

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.

Raspberry Mousse with Dragon Fruit | Au Petit GoûtRaspberry Mousse with Dragon Fruit | Au Petit GoûtThe Valley Isle | Au Petit GoûtDragon Fruit | Au Petit Goût    Raspberry Mousse with Dragon Fruit | Au Petit GoûtThe Valley Isle - Maui | Elizabeth Gaubeka Photography

 

I’m working on an appetizer to share along with my review of The Naked Cookbook. Be back soon.

The Naked Cookbook | Au Petit Goût

 

 

Raspberry Mousse with Dragon Fruit
Print
: Dessert
: International
:
:
Cook time:
Total time:
Serves: 8
  • 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
  1. 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.
  2. 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.
  3. In the same bowl, beat the cream until firm. Fold the whipped cream into the raspberry mixture.
  4. 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.

 

© Au Petit Goût.  All Rights Reserved Worldwide.

Share to Twitter Share to Facebook Share to Pinterest Share to Tumblr

10 comments:

  • Ev

    Looks like you had an amazing relaxing time on the islands. Its always good to spend time away to get your creative juices going again. Welcome back. xxx

    • Au Petit Goût

      Thanks for taking the time to comment, Ev. As you are often on the road, you should consider The Valley Isle for your next family vacation. Would love to hear if you plan to go. Thanks so much for keeping in touch! xo 🙂

  • Clémentine

    Magnifique !! comme toujours Elisabeth, c’est un tel plaisir de regarder tes photos. La recette a l’air très douce et gourmande.
    Quel joli séjour à Hawaï, le rêve pour une petite française bien loin…
    Bises et continue de me faire rêver 🙂

    • Au Petit Goût

      Tout le plaisir est pour moi, chère Clémentine! C´est moi qui te remercie pour ton message est très gentil, ça me fait plaisir. Merci encore pour ta visite. Je te souhaite une belle semaine. Bisous! 😉

  • Karene

    Your images have such a lovely peaceful quality about them! Beautiful!

  • ratna

    Wow, amazing pictures! Relived Hawaii through your pictures. I am intrigued by the Dragon fruit balls, I sure am going to look out for some Dragon fruits. The mousse is absolutely airy like the Hawaiian breeze. Great job Elizabeth!

    • Au Petit Goût

      Thank you so much, Ratna! Some Asian local markets may carry Dragon-fruit. Juicy, soft texture, mildly flavored and not too sweet. Fascinating. Loved your lattice mini pies and look forward to what you will be cooking next.
      Thank you for your loyal comments and for keeping in touch. Have a great weekend! xo 🙂

  • Raquel Musgrave

    Thank-you for the amazing photos, and the most delicious and airy looking raspberry mousse!!
    Can’t wait to try this special receipe.
    Happy Autum days:)

Thank you for your comments!

 

Au Petit Goût Photography LLC ©  Theme by Blog Milk + Coded by Krista Rae