sunday’s green cappuccino
how about a cappuccino… green?
This was made by boiling a handful of fresh peas, then mixing them with a few leaves of mint from our “garden”, a sheet of softened gelatin, and some milk. This was put into those cups you see and left to harden a short while…the mousse is made from some zucchini, also boiled, then mixed with a little cinnamon (not so much that you can actually identify the origin of the taste) ground from the nearly infinite supply of the meter long stick we brought back from Venezuela, and some Noilly Prat. To that you add one egg yolk and mix it vigorously with the “immersion robot” to get the moussy effect desired (tripling in volume, if I recall correctly). It can cool and the mouse remains although it is slightly less aesthetic than at first. People will have a hard time identifying what they are eating.