Refreshing Strawberry Mouse

Suddenly we concluded to invite my husband's family for Sunday lunch.
This time, he was in charge of food and me, pan & dessert.
As our kitchen was not very big, I had to finish my task to let him start, so I immediately got on.

Since I  had strawberry pure done, I decided to make Strawberry Mouse as dessert.

It is so light and refreshing, we can eat easily even on a full stomach.

＜Recipe＞

Strawberry pure　   160g
Sugar   　　　　　　   　25g
Powdered gelatin   　  6g
Fresh cream   　　　 200g
Strawberry　　　　　 some

Strawberry sauce
（You can make it by boiling strawberry pure 100g + sugar 20g in a pan）

1.　Put strawberry pure and sugar in a pan, heat it until start bubbling the surface then remove from the heat.
2.　Make gelatin soft by soaking in 1 spoon of water, add it into 1 and mix them.
3.　Once gelatin is mixed, pour the mixture into a bowl and apply ices around the bowl to cool the mixture.
4.　Whip the cream until soft peak stage.
5.　Check if 3 is not hot any more, add 1 part of whipped cream into 3 and mix, then pour this mixture into the rest of whipped cream and mix.
6.　Pour the mixture into glass cups and let them cool in a fridge.(if you add some cut strawberries in the mouse, we can feel more strawberry♪）
7.　Before serving, pour strawberry sauce on a top and place some strawberries.

I was in a hurry to make it, so the surface was quite rough, sorry!
But this mouse has lots of Vitamin C + antioxidant, so it can be recommended to everyone!

Bon profit!!!

Cafeteria in Barcelona - 2. PAUL

Cafeteria where I was visiting often when I was in Japan was PAUL, and in Barcelona I am still visiting.

Also my husband brings me Macaron from PAUL when he gets back from business trip via Paris so that I can enjoy cafe time with some of them at home.
（Normally they are from PAUL, not from Ladurée, which can be for only special occasion...(>_<) so, I usually derive happiness from PUAL's one...）

I had eaten one before taking the photo!

Today I prepared Matcha Latte.
Taking Matcha which helps burn fat and prevent from absorbing oil makes me feel less guilty to enjoy sweets...

There is a space to sit and eat, so it is quite convenient if you are a bit hungry in Barcelona.

PAUL
Calle Rosselló 235
08008, Barcelona (Barcelona)
Very near from Provença station.

Bon profit!!!

Doughy Bread with Rice flour

These days are Golden Week Holidays in Japan.
It seems the weather is not very nice but I hope they are having lovely holidays.

Today I made bread again.

In Spain, we have about 20minutes break for breakfast at around 10:00-11:00.
(In Japan also we had snack time at 10:00, didn't we? Or still have?)
So around this time, Cafeterias are full of people with suit, and who seem to work near, etc.
If you are in a queue in, for example municipal office, you can notice that there are less workers around this time. Even though so many people are waiting!
Of course, we can be tired to go to Cafeteria everyday, or we cannot find any near the office, so there are lots of people who make and bring their sandwich.

Mine is one of them(Sometimes he has croissant and cafe con leche and makes me envy him).
So for his breakfast, what I made was Doughy Bread(Mochi mochi Pan/Pan Pastoso) with Soy milk and Rice flour.

＜Recipe＞
Strong flour　　　　200g
Rice flour　　　　　　50g
Sugar       　　　　　　12g
Salt      　　　　　　　　4g
Dry yeast      　　　　 3g
Soy milk 　　　　　175g
Butter        　　　　　15g

1.　Mix flours, sugar, salt and yeast in a bowl.
2.　Add lukewarm soy milk to 1 and mix them roughly.
3.　Whip room temperature butter until becomes white.
4.　Add 3 to 2 and mix them, then put the dough on the board and knead until becomes smooth.
5.　Roll the dough into a ball, put it back in the bowl, wrap the bowl with the film, and leave it to be fermented (I put less yeast so the fermentation takes longer, so leave until becomes double).
6.　Punch the dough down, cut it into 6 pieces, roll them into a ball and leave them for 15 min.
7.　Flat the dough, fold 1/3 of top and down to the centre, and also fold 1/3 of both sides to the centre.
8.　Place the folded dough seam-side down on your left hand, and roll it into a smooth ball straining softly the dough from the top to the down by your right hand, seam the down using fingers and place them on the baking pan with cooking sheet.
9.　Cut the centre until 2-3mm from the bottom so that the 2 parts are not separated.
10.　Leave them to be fermented (around 1 hr).
11.　Bake them in the oven with 200℃ for 15 minutes。

So your croissant breakfast is postponed for a while♪

Bon profit!!!