It’s time for another instalment in the Canadian Food Experience Project! We’ve talked about regional foods before, but every region has more than one food it can call it’s own. While I wrote about raspberries last time, coming from British Columbia I couldn’t help but feature berries again. British Columbia is home to so much fresh produce, from the gorgeous Okanagan cherries and peaches to fresh ocean salmon, but at this time of year seasonal cooking is not as easy since there just isn’t as much available fresh.
This recipe uses frozen berries, berries picked and preserved at the height of their sweetness and flavour, and gives the taste of summer fresh berries at any time of year. This is actually my mom’s recipe, and her photos (thanks, Mom!), made when she needed something gluten free, lactose free, and egg free. My sister may be dietarily restricted, but it certainly doesn’t limit the deliciousness of her diet when she visits home.
This light, fruity mousse is packed with sweet-tart flavour and has a perfect fluffy, creamy texture. The ideal fresh finish to a heavy dinner or a treat to make you think of spring and summer, because after all, who doesn’t feel the warm fuzzies when eating a vibrant bowl of pink?!
When you think of a food that is signature to your region, what comes to mind?
- 2 cups frozen cranberries
- 2 cups frozen raspberries
- 1 cup granulated sugar
- 1 large strip orange zest (use a vegetable peeler)
- 2 tbsp orange juice
- 2 Tbsp water
- 1 pkg plain gelatin
- 1-1/2 cups whipping cream (35%) (we used lactose free)
- In saucepan, bring cranberries, raspberries, sugar, orange zest, orange juice and water to a boil; reduce heat and simmer until cranberries pop, about 6 minutes. Discard orange zest.
- In small saucepan, sprinkle gelatin over ½ cup water; let stand until softened, about 5 minutes.
- While gelatin softens, purée cranberry mixture in food processor or blender until smooth. Press through fine sieve into large bowl to remove skins and seeds.
- Warm softened gelatin over low heat until dissolved, about 1 minute, then stir into cranberry mixture.
- Place bowl with cranberry mixture in larger bowl of ice water to chill, stirring frequently, until cold and thickened till it holds peaks, about 5 minutes.
- In a clean bowl, whip cream until it holds soft peaks.
- Whisk one-quarter of the whipped cream into the cranberry mixture, then gently fold in the remaining whipped cream. Divide among 8 dessert dishes or ramekins. Cover and refrigerate until set, about 4 hours.
Source: Canadian Living