with Thyme and Mint Syrup
Hello again, I apologise for the break in posts! I have been away on holiday, down to Puglia in the heel of Italy, also visiting the stunning Sassi of Matera as we were so close. That made two Unesco World Heritage sights in one trip, as we also visited the truly (sorry!!) amazing Alberobello, below:
It is very much worth a visit to see this small town of hundreds of fully lived-in Trulli cone houses. Sadly, parts of it are already badly polluted by tourist tat but there are large areas of quiet and so far unspoilt Trulli-lined streets.
On getting back it was right back into classes. And I have so much catching up to do besides.
So here is a straightforward recipe for a simple to make and totally luscious sweet, a very light and refreshing Lemon Mousse, perfect at the end of fish meals. As I say in the quote that the multi-talented artist Verena Baumann incorporated into her drawing below:
It is not traditional but a recipe by the Michelin-starred Chef Stefano Cavallini, who hails from Romagna, from his beautiful book Essential Cooking. It is along the lines of a Panna Cotta but it it is less sweet and has a softer and more airy texture. Stefano Cavallini gave up his Chef role to open a his Sapori di Stefano deli in south London, which is probably an easier life for him, but seems a real shame to me.
The recipe follows. It is pretty much the original with just a one slight change in that I omit the Cointreau in the syrup. Sometimes I use only mint for the syrup as fresh thyme is not that easy to get in Bologna. I did use a pinch of dried thyme for the one made on the early June cooking class, but strained it out of the final syrup. Besides these minor changes, I just expanded a little and explained things like how to test the syrup for consistency, to help out less experienced cooks.