-
Vinegar and Mousse
They go together, right? Half of you are thinking ick, and half are all, well, if it’s a strawberry balsamic reduction, maybe.
Doesn’t matter because they won’t be touching until they get in my belly.
This evening’s culinary treat consists of an asparagus salad over pasta…
(Thin slice a bunch of asparagus, finely dice a red onion, add a big handful (maybe two) of grated pecorino, some salt, a lot of fresh ground pepper, my favorite olive oil in the world, and about a half cup of vinegar (red wine).)
…and a chocolate mousse dessert which I totally shouldn’t be eating but oh well.
(I usually do this with egg whites, but tonight I did about a half cup semisweet chocolate, melted and added to two egg yolks whipped up with a quarter cup of sugar and then added to 3/4 of a pint of heavy cream (whip before combining, and combine a little at a time so you don’t unwhip the cream with all the subsequent spooning), and save the remaining 1/4 fresh whip for a topping. Chill for an hour.)