Suzie the Foodie is in the Globe & Mail!

I just found out that my interview for the Globe and Mail with Wency Leung has been published! What an absolute honour and what fun to discuss my gelatin treats! It is true, from my Strawberry Red Wine Rose Mold, to my Peaches and Cream Panna Cotta… to my Mocha Custards… I love using gelatin in my desserts.

I will also look into the savory and bizarre world of gelatin too, so curious to go really retro with this food alchemy tool. What a fantastic day it has been! First my Durty Nelly featured article for Food Network Canada and now this! Life is looking pretty darn good.

Oh and if you want to make my mom’s fabulous Strawberry Mousse that I loved so much as a kid, here is the recipe. Enjoy!


STRAWBERRY MOUSSE

1 envelope unflavoured gelatin
1/4 cup cold water
2 cups crushed strawberries (fresh or frozen)
1/3 cup sugar if using fresh fruit
juice of 1/2 lemon
1/2 pint whipping cream

Soften gelatin in cold water. Combine berries and sugar and add gelatin.
Stir over medium heat until gelatin dissolves. Remove from heat and add lemon juice. Chill stirring occasionally until slightly thick (1 – 1 1/2 hours).

Fold in whipped cream and chil till set. Garnish with left over berries.