Lucia Verona is a very dear lady to me, a lady who has not only been good to me, but who writes books that I read with such ease that it makes be believe I’m smart. Actually, she writes to my understanding. These day, for instance, I’m reading “Labirint obligatoriu”. I invite you to look for the book and read it. But I don’t want to discuss the book, as I’m no literary critic and apart from telling you I enjoyed the book, I don’t want to say and mind my own business at the same time. The reason why I mention Lucia today is because she participated to my contest with food photos and she got a prize, a recipe named after her, inspired by her culinary preferences. Chocolate and strawberries in the same photo? Yes, it’s possible. Here’s how the Verona double mousse was created:
There are no coincidences in the Universe. I didn’t know what the chocolate bar package mentioned when I bought them, as I chose them by the “this has the highest percentage of cocoa” criterion.
Freckled strawberry, with a tiny green hat… Well, I used about six-seven of these.
I mixed the crackers with cream (two tablespoons of cream for four tablespoons of crushed crackers) and I obtained a sort of consistent but soft, not too fine (there were chunks of crackers left) dough. I put the base on a plate, with the help of a pastry form.
I melted the chocolate using a bain marie and I mixed it with two tablespoons of cream.
I whipped some cream (about two full cups) and I mixed half of it with the chocolate, which I chilled in the meantime.
I blended the strawberries with two tablespoons of sugar.
By using the same pastry form, I placed the chocolate mousse and the strawberry mousse over the cracker base. If you want to make things easier, leave the mousses in the fridge for half an hour.
Lucia, I hope you like this. Click on the photo to enlarge :-).