STRAWBERRY MOUSSE

When strawberries are in season, they’re often the featured dessert in bistros. It might be as simple as a bowl of perfect strawberries in red wine, or with crème Chantilly, or in a smooth, delicate mousse like this one.

Serves 6 to 8

INGREDIENTS

1 pint fresh strawberries, stems and hulls removed (plus strawberry slices for garnish)

1/3 cup granulated sugar

1/4 cup water

1 envelope unflavored gelatin

1 cup heavy cream

DIRECTIONS

In a blender, puree the strawberries until smooth. Pass the puree through a chinois or a fine mesh sieve if you don’t want seeds in the mousse. Transfer the puree to a large mixing bowl and stir in the sugar.

In a small saucepan, bring the water to a boil. Remove from the heat and sprinkle the gelatin over the top and let stand for about 5 minutes.

Whisk the dissolved gelatin into the strawberry puree. Let cool to room temperature.

Whip the cream to soft peaks and fold into the puree. Spoon the mousse into decorative dessert glasses or bowls and refrigerate for at least 2 hours. To serve, garnish with the reserved strawberry slices.

CHERRY CLAFOUTIS

Clafoutis, a custard-like pudding thick with locally grown, tart, dark cherries, originated in Limousin, in the center of France. However, the delectable dish has been taken up all over France, and not only are different varieties of cherries used, but different fruits are also. Historically, the cherries are left unpitted, so be sure to warn your guests if you stick to tradition.

Serves 6 to 8

INGREDIENTS

1 1/2 teaspoons unsalted butter

1 cup milk

1/4 cup heavy whipping cream

2/3 cup all-purpose flour, sifted

3 eggs

1/4 cup granulated sugar

1 tablespoon vanilla extract

1/4 teaspoon salt

3 cups cherries, pitted or unpitted (see note above)

1 tablespoon confectioner’s sugar

DIRECTIONS

Preheat an oven to 350 degrees.

Butter a 9- to 10-inch round baking dish, 1 ½ to 2 inches deep and set aside. Combine the milk, cream, flour, eggs, sugar, vanilla extract, and salt in a mixing bowl and beat until the mixture is frothy, about 5 minutes.

Pour enough of the batter into the prepared baking dish to cover the bottom with a layer about 1/4-inch deep. Put the dish in the preheated oven for 2 minutes and then remove it. Cover the surface with a single layer of the cherries and pour the remaining batter over them.

Bake the clafoutis until it is puffed and brown and a knife inserted in the center comes out clean, about 30 to 35 minutes.

Sprinkle with confectioner’s sugar just before serving. Serve warm.