When it comes to desserts, I always try to create them with a refreshing taste and not too sweet. In this recipe I used fresh lime juice and zest, and also reduced the sugar to only about 10 g per serving. This Caipirinha Mousse is inspired by a recipe I got from a good friend a long time ago. We all love this dessert, but the initial recipe was complicated and caused many headaches. Here I created a version that is easier to prepare, but you have to be precise when measuring. Optionally, to make it vegetarian, you can replace the gelatine with just the right amount of agar agar. The vegetarian version will be creamier, but not as foamy and firm as the version with gelatine.
This summer we spent a week in Tuscany. We like the region a lot, the historic old towns, the landscape, and of course, the good food and wine. At one of the wine farms we had a delicious lunch and wine tasting menu. The primo piatto was homemade pasta with vegetarian sauce – very simple, but full of flavors. Based on this delicious experience, I decided to create my own. The combination of the vegetarian pasta sauce, rosemary, organic pasta, white truffle in olive oil, and freshly grated Parmesan, was a taste explosion in our mouth. Give it a try.
