THE INVASION OF THE STRAWBERRIES!
The strawberries here are world- class stars. Weather has nurtured an early abundance of these luscious orbs of excellence at the local markets of the sun- drenched Riviera. It is almost a crime to mask their wonderfulness, but I propose this creamy, dreamy chocolate mousse to accompany them. • 3 eggs, separated,
plus 1 whole egg
• 8 ounces ( 240 g) semi
sweet chocolate, chopped • 1 1/4 cups ( 300 ml) heavy
cream, lightly whipped Melt chocolate. Off the heat, while still warm, whisk in the yolks plus 1 whole egg. Beat the egg whites to stiff peaks. Fold into the chocolate. Fold the whipped cream into the chocolate. Chill.
To finish, make a dry caramel by melting 3/4 cup ( 150 g) sugar in a heavy pan with 1 tablespoon crushed coriander seeds. When the sugar turns ebony color, immediately pour it onto an oiled surface as thin as possible. When cool, break it into pieces to eat with the strawberries and chocolate mousse for inspiration!