The month of the rose moon or strawberry moon has just started. Summer will soon be on its way. And, yes, roses are blooming and strawberries are ready for the picking, at least at my local farmers’ market. I love that first bite of fresh from the field strawberry. It reminds me that this is what strawberries are all about. The colour, the smell and the flavour put ideas in my head. Though they stand well on their own, strawberries work well in many combinations.
During my teen years, when I lived in Belgium, I often spent time with my best friend's family. Pierre and Anny and their four children lived in a house on the next hill from mine. I often walked or biked the whole way down my street to the bottom of the hill, then up past the Catholic Church and the train station, then left onto a broader street that slowly rose towards their house. I spent many days there, sometimes staying nights, when my parents were on trips. My best friend Christine and I laughed our way through work and play. We strummed our guitars together and sang through many songbooks.
Sometimes, her parents would take us to the movies or concerts. I still remember going into Brussels with them to see Stravinsky's Rite of Spring as interpreted by the Twentieth Century Ballet of Maurice Béjart. I enjoyed seeing how a family other than mine went through their daily life. And, when I stayed at their house, I brought some of my family culture with me. I introduced them to fudge and made them pizza. I liked working in their bright open kitchen and cooking for them when Christine's mom let me.
One of my family's first encounters with Christine's family happened on their backyard flagstone patio. Anny prepared a simple meal that she served us at their outdoor dinning table. I remember good food and conversation. As Pierre and Anny talked with my parents, we kids ran around the lush backyard. But we were called back to the table for dessert. Since it was strawberry season, Anny had made a strawberry mousse. As she brought a big glass bowl out, I saw a light, fluffy, airy, pink and heavenly looking dessert. I took my first bite and tasted the pure pleasure of summer.
These days, here I am across the ocean, far from these friends. And after many years, I have reconnected with their family. It is a friendship that has survived distance and circumstance. When I make the strawberry mousse, I find myself back in their yard. I hear Anny's ringing laughter and Pierre's clear voice. And I enjoy every bite.
Strawberry Mousse (Mousse aux fraises)
Combine:
4 egg whites and 1 c. confectioner’s sugar in a double boiler and beat over simmering water with an electric beater on medium for five to eight minutes until the mixture is a brilliant white and takes shape (but not stiff). Let cool.
Mash:
1 quart of washed and hulled strawberries and add juice of one lemon.
Beat:
1 c. heavy whipping cream.
Drain whatever liquid has accumulated at the bottom of the egg whites. Fold strawberries and whipped cream into the cooled egg white mixture. Keep cool in the refrigerator until time to serve. Serves six. This is best served the day it is made.
Oh my god! That mousse sounds delicious! 😋 Thank you for sharing the recipe, Rachel!
Mmm..delicious memories! I love peeks into your past. ✨