{"id":7377,"date":"2009-09-09T22:08:34","date_gmt":"2009-09-10T02:08:34","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=7377"},"modified":"2009-09-09T22:08:34","modified_gmt":"2009-09-10T02:08:34","slug":"strawberry-mousse%e3%81%b5%e3%82%8f%e3%81%b5%e3%82%8f%e8%8b%ba%e3%83%a0%e3%83%bc%e3%82%b9","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=7377&lang=en","title":{"rendered":"Strawberry Mousse
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\"img_7975\"<\/a><\/p>\n

Strawberry Mousse<\/strong>
\nSeptember 4, 2009<\/em><\/p>\n

It’s probably the last time to be able to enjoy fresh strawberries this year, and this was a great way to do so. The mousse was airy and light, and it tasted very fresh and strawberry. I served it with strawberry coulis (which was also made with fresh strawberries) and garnished with white chocolate.<\/p>\n

Strawberry mousse: strawberries, sugar, lemon juice, heavy cream, gelatin (plus hot water)
\nStrawberry coulis: strawberries, sugar, lemon juice<\/p>\n

Please help us promote our blog by clicking on the following buttons. That helps our ranking on the sites (but does not provide us any financial gain). Thank you.<\/p>\n

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\u3075\u308f\u3075\u308f\u82fa\u30e0\u30fc\u30b9<\/strong>
\n2009\u5e749\u67084\u65e5<\/em><\/p>\n

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Strawberry Mousse September 4, 2009 It’s probably the last time to be able to enjoy fresh strawberries this year, and this was a great way to do so. The mousse was airy and light, and it tasted very fresh and strawberry. I served it with strawberry coulis (which was also made with fresh strawberries) and […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-7377","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/7377","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7377"}],"version-history":[{"count":35,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/7377\/revisions"}],"predecessor-version":[{"id":7616,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/7377\/revisions\/7616"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7377"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7377"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7377"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}