Australia in modern world. Between Asia, America and Europe - the conference organised by Australia, New Zealand and Oceania Research Association is walking fast. It is this Friday, November 26th, in Cracow. Around midday you would try some marvellous Australian wines, as well as the food. I am planning some must-to-do Australian dishes, as Anzac biscuits and little Pavlovas with fruits, but also some really old-fashioned jellies and seafood mousses. Should I encourage you to come and try a crocodile or a roo*? I don't think so.
Before this, I opened my Australian and New Zealand Complete Book of Cookery and inspired by that prepared this tropical mousse. While making it, the smell was really promising and the taste is equally rewarding. The method is truly Australian - according to the rule keep it simple.
Australian tropical mousse
(makes 2 portions)
a pinch of cream od tartar
10 g gelatine
40 ml fresh orange juice
1 tsp lemon juice and some extra for a banana
1/2 tsp of the lemon and orange rinds grated
60 ml condensed milk
1. Place water, gelatine, sugar and cream of tartar in a pot and boil over a medium heat for 10 minutes. Allow to cool and thicken.
2. When the mixture gets the consistency of the egg white, add the lemon and orange juices and the rinds. Beat until foamy.
3. Add milk and continue beating for few minutes.
4. Slice banana, coat with extra lemon juice and drain well. Mix in the mousse and divide into separate cups.
5. Chill in the fridge until set. Decorate with passionfruit pulp and some extra bananas.
See you on Friday at the Jagiellonian Library, Krakow, before 12 am. You can enter here.