We have no idea if this dish comes from France, but its clever simplicity feels utterly French to us.
There is not a woman of any age whose heart will not beat a little more quickly when this gorgeous sweet is placed on the table.
Blurring the lines between ice cream and mousse, simplicity and finesse, nostalgia and novelty, this is the kind of dessert that’s hard to categorize but easy to love.
From Sheryl Crow: I love it when this is on the menu because it appeases any craving I might have for chocolate. And you would never have guessed that Chuck used avocado to thicken the mousse and that it would make it so delicious. Avocados are mild and sweet enough to blend seamlessly with the chocolate. This is super-healthful: no eggs, no cream, no white sugar in this mousse, and yet it's absolutely glorious.
The juicy crushed berries make a nice spread with bread, and a delicious filling for cake. But this kind of sweet preserve also has a place on the dinner table.
Raspberry Coconut Popsicles
Peaches (or nectarines), raspberries, red currants, strawberries, and other berries that share the season are happy companions.
This is the best jam to start with as it doesn't need any testing or temperature-taking or indeed anything much: you just put the fruit and sugar, separately, into the oven and then, on mixing together, you've made your jam. As you'd expect, it is intensely fresh-tasting, and indeed will spoil if you don't keep it in the refrigerator. It's the best jam to use, with sweet fresh cream, to sandwich a vanilla-scented, tender-crumbed Victoria sponge.