What’s Cooking?: 2020-Apr-11

What’s cooking? Claude Monet, Impressionist painter of waterlilies, haystacks and cathedrals, enjoyed fresh produce from his fruit and vegetable gardens in Giverny, France.

Explore “What Did Monet Eat in a Day?” from “The Art Assignment: PBS Digital Studios”.

Strawberry Mousse Monet

1 1/2 cups strawberries
1 1/2 T superfine sugar
4 egg whites
1 T butter for greasing the dish

Preheat the oven to 300′ F. Mash the strawberries into a purée and pass through a sieve. Sweeten to taste. Whip the egg whites into stiff peaks with a pinch of salt, then carefully fold in the strawberry purée. Pour the mixture into a greased dish and cook in the oven for 10 minutes. Serve immediately.