Let's sweeten up! It's November after all and most of us need a little pick me up at this time of year. In the morning, on the way to school, I have to jump to avoid the huge paddles on the pavement... so much rain!
Thanks God there is food! I have made this vanilla mousse which in Italy is known as "budino alla vaniglia", a classic dessert which I used to have a lot as a child. I have added a raspberry sauce which adds a splash of colour and goes well with the milky taste of this dessert.
- Prep Time : 25 minutes
- Cook Time : 20 minutes
Pour the milk in a sauce pan. Cut the vanilla pod with a knife and scrape the seeds out in the milk. Leave the vanilla pod in the milk and bring to the boil;
Whip the eggs with the caster sugar, then add the cornflour and incorporate well
Remove the vanilla pod from the hot milk. Pour the milk over the whipped eggs stirring well.
Put the mixture back in the sauce pan and gently bring to the boil whilst stirring all the time. Cook for 10 minutes until the mixture has thickened up well.
Pour the mousse into 4 ceramic pots or cups then put them in the fridge for 3 hours.
Whiz the raspberries with the icing sugar then sieve them in a meshed strainer. Keep a few raspberries for decoration.
Turn the pots upside down and serve the mousse on plates. Serve with the sauce and with the left over raspberries; decorate with chocolate chips.
As the mousse was made using 500 ml of British organic milk from Kent, I am submitting this to Elizabeth's Kitchen Diary for her Shop Local event, which promotes the use of local foods.