All Photos courtesy of www.rkhooks.net and www.rachelkhoo.com
Text by Tory Hoen
Rachel Khoo, one of our favorite Paris foodies, has been cooking up a storm all summer, jetting (or EuroStar-ing) between Paris and London to bring her unique brand of “creative cookery” to hungry crowds on both sides of the Channel. In May, she had the opportunity to cook for a super-secret-underground concert by Beirut, one of the most innovative and fun bands around today. Beirut always puts on a good show, and Rachel never fails in the kitchen, so we couldn’t wait to hear what she cooked up for this event.
While the city Beirut has no real connection to the band Beirut (they’re based in Brooklyn), Rachel decided to go with a Lebanese-inspired menu for the evening. The highlight? Her Rose Ricotta Clouds with Strawberries… simple to prepare, but impressive nonetheless!
Rose ricotta clouds with strawberries
serves 6
250g ricotta
200ml whipping cream
100g sugar
100ml rosewater
350g strawberries, chopped
20g sugar or to taste
Mix the strawberries with the sugar. Whip the cream and sugar to a stiff peak. Beat the ricotta with the rosewater and fold into the cream. Divide the strawberries into the serving glasses and spoon on the mousse. Chill for at least one hour before serving.
For more recipes and info about Rachel, check out her website (rachelkhoo.com) and blog (rkhooks.net).
Underground Beirut show in Paris.
