Custard Mousse with Fresh Berries
In our household it’s a tradition that on your birthday you choose both the meal and the cake. Last night we celebrated Cole’s birthday, and he picked what we jokingly call “The Guy’s Meal.” For the past 14 years he’s requested the same menu—grilled steak, twice-baked potatoes, and Caesar salad. The Blue Dinosaur agrees.
Of all the components, those twice-baked potatoes are the star for Cole. He talks about them all year long and I wouldn’t be surprised if he dreams about them. In his teen years he could easily polish off two to four of those giant potatoes in a single meal—oh, to have teenage metabolism!
Some years he’s even chosen another twice-baked potato for dessert instead of a traditional cake. The rest of us would happily eat the actual cake—Guava chiffon, chocolate dobash, peach bavarian, or haupia chiffon have all made appearances over the years.
Recently Cole’s sweet tooth has grown, and he’s started asking for lighter, fruit-forward desserts: my Fruit Basket Cake (a chiffon layered with custard, fresh fruit, and whipped cream) and my Banana Cream Pie Parfait (the same custard I use in the cakes layered with bananas, whipped cream, and crushed pie crust).
Last night I decided to combine the custard and whipped cream into a light custard mousse, then topped each cup with fresh berries and chocolate roll cookies. The kids went wild for it. I made an extra large mousse in the center for the birthday boy, but he surprised me by choosing a smaller cup like everyone else. When I asked why he hadn’t taken the big one, he said, “I thought it would be more fun to share it with everyone.”
Happy birthday, Cole. You’ve grown into a thoughtful young man.
If you’d like a recipe, tell me which one you want to see—custard mousse, twice-baked potatoes, Fruit Basket Cake, or Banana Cream Pie Parfait—and I’ll post it in a follow-up.