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Strawberry Mousse
served in chocolate cups
Strawberry Mousse
300g (10oz) of Mother
Hen frozen strawberries,
(thawed)
125 ml (1/2 cup) sugar
1 pack of unflavored
gelatin
30 ml (2tbsp) water
2 egg yolks
15 ml (1 tbsp) kirsch
15 ml (1 tbsp) lemon
juice
2 egg whites
180 ml (3/4 cup)
35% cream
12 chocolate cups
Decoration
Strawberries
Mint leaves
Preparation of
strawberry mousse
1-With a mixer, reduce
the Mother Hen
strawberries into a
fluffy puree. Pour the
strawberries into a pan,
add ¼ cup of sugar and
heat on a medium-low
until completely dissolved.
Sprinkle the gelatin into
the water and let it in
large for about 1 min.
Pour the gelatin into the
strawberry mix and mix
well until melted
2-In a bowl mix the egg
yolks with the rest of the
sugar until frothy and light
yellow and incorporate
the strawberry mix. Add
the kirsch and the lemon
juice and mix well.
Refrigerate 20-30 min or
until the mix is firm.
In another bowl beat the
egg whites until it starts
to form stiff peaks.
3-Incorporate the egg
whites to the strawberry
mix, gently raising the
mass. Refrigerate mousse
for 1hr or until firm. In a
bowl whip the 35% cream.
Incorporate the cream to
the strawberry mousse in
beating well.
4-With the help of a pastry
bag, spread the mousse in
the chocolate cups and
decorate each cup with
a strawberry and mint leaf.
Inspired by
cuisine.sympatico.ca

RECIPES : AS EASY AS 1-2-3!
Looking for a delicious way to add fruit and pure enjoyment to your menu? Here are a few ideas you will enjoy:

            A chocolate fondue
            accompanied by an
                assortment of
        Mother Hen frozen fruits

                You will be amazed
        for there exquistely pur taste
                            and
                    authenticity!

IndulgeIngredients:
11/3 cups semisweet chocolate chips 1/3 cup nonfat evaporated milk 1/3 cup powdered sugar several drops of flavoured alcohol assorted Mother Hen frozen fruits (thawed)

Preparations:
Melt chocolate chips in a saucepan on low heat. Add evaporated milk and stir until Smooth. Add skim milk and flavoured alcohol and stir to combineTransfer to a fondue pot and indulge with the assorted Mother Hen frozen fruits.

Try our NEW Delicious Blueberries!

Breaded Goat Cheese with a Panko crust
on a spinach salad with blueberry-porto
dressing

Part 1: Cheese cubes

250g (1 cup) goat cheese
250ml (1 cup) Japanese breadcrumbs (Panko)
200ml (5/6 cup) of flour
4 whole eggs
125ml (1/2 cup) milk 2%

Part 2: Dressing

150ml (2/3 cup) porto
180ml (3/4 cup) Mother Hen Frozen blueberries (thawed)
60ml (1/4 cup) vinegar porto (or red wine)
2 garlic cloves
1 chopped French shallot
150ml (2/3 cup) olive oil
60ml (1/4 cup) hazelnut oil
salt and pepper to taste
250g of baby spinach
90ml (1/3 cup) pine nuts
80ml (1/3 cup) Dried wild blueberry

For the cheese
Cut the cheese in cubes
Set in three different containers, bread crumbs, flour, and mix the milk and whole eggs
Place cheese cubes in flour, then in the egg-milk mixture and finally in the bread crumbs
For the dressing
Pour the port into a saucepan with the thawed out Mother Hen frozen Blueberries and mash with a fork. Cook on low heat for 20 min. to obtain a reduction of 2/3. Add vinegar, garlic and shallot and let cool
Then add olive oil, hazelnut oil and seasoning, mix well using a whip
(it is normal that the oil separates)
Mix baby spinach and pine nuts with a little dressing place in center of each plate
Reheat oil in a fryer (or deep skillet) and immerse the cubes of breaded goat, fry
For 3-4 min. Cool slightly and place in salad.
Decorate the plate with a drizzle of dressing and some dried wild blueberries
Inspired by Saveurs recettes

Yogurt Panna Cotta with raspberry coulis

Ingredients:
1 pack of unflavoured gelatine
1-cup (250ml)milk
2 cups (500ml) of vanilla yogurt
(2%m.g.)
1 tsp (5ml) grated lemon zest
3 tbsp (45ml) lemon juice
10 oz (295ml) of Mother Hen frozen raspberry (thawed)
1 tbsp (15ml) sugar or more to taste

Preparation:
Mix gelatine with 14 cups (60m) of milk and let stand 10 min.
Reheat the rest of the milk without boil
Remove from heat and incorporate the gelatine by mixing until
dissolved. Let cool 5 min.
Mix the last 3 ingredients and incorporate the milk with a whip. Pour into
six small moulds. Refrigerate for 4 hrs
Inspired by votre poids santé


	Cheryl and baby Jasmine (6-month old) I am a mother with a 6 month old baby, Jasmine. She tried your "Sweet Potato" puree and loves it! Thank you, Cheryl, happy mother Jasmine, satisfied customer

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