Raspberry Cherry Blossom Mousse

By Libbie Summers
Photography Assisted by David Dempsey

Even if it isn’t served in a hand-painted cherry blossom trifle dish, this gorgeously delicious mousse will wow any dinner guests. Creamy, rich in flavor and not-too-sweet it’s perfect for a spring brunch table.
Raspberry Mousse, Cherry Mousse, Libbie Summers Recipes, A food-inspired life
Raspberry Cherry Blossom Mousse
serves12-16

What you need:
4 teaspoons unflavored powdered gelatin
4 tablespoons cold water
12 cups fresh raspberries, divided or two 10-ounce bags frozen raspberries, thawed
1 1/2 cups super fine sugar (pulse regular sugar in a food processor to make it fine)
2 teaspoons cherry extract
4 large egg whites, at room temperature
2 cups heavy whipping cream
Pink food coloring (optional)
Powdered sugar for dusting

What to do:
1. Bloom Gelatin: In a small bowl, sprinkle the gelatin over the water and let stand until softened, about 5 minutes.

2. Make the Raspberry/Cherry Puree: In a blender, add 10 cups of the raspberries with 1 cup sugar.  Puree until smooth. Using a fine sieve, strain the puree into a bowl to remove the seeds (don’t worry some seeds will get through and that’s okay). In a microwave oven, melt the gelatin for 10 seconds on low power. Whisk the gelatin and cherry extract into the raspberry puree. Stir in pink food coloring if desired to enhance the color.

3. Whip Egg Whites: In a large pyrex bowl set over a pot of simmering water, whisk the egg whites with the remaining 1/2 cup sugar until warm to the touch. Remove the bowl from the heat. Using a hand-held electric mixer, beat the whites at medium-high speed until stiff and glossy. Fold the egg whites into the raspberry cherry puree.

4. Whip Cream: In a standing mixer fitted with a whip attachment or using a hand mixer, add the heavy cream and beat until creamy. Add pink food coloring if desired to keep the dessert super pink. Continue to beat until firm.

5. Finish Mousse: Fold the whipped cream into the raspberry cherry mixture. Pour into a trifle dish or individual dishes and refrigerate overnight.

To Serve: Top with remaining fresh raspberries and dust with powdered sugar.

Raspberry Mousse, Libbie Summers Recipes, Spring Desserts, Mousse Recipes, Cherry Mousse, A food-inspired life

Watch this beautiful Cherry Blossom-inspired Dessert Course come together!

DIY: Louis Ghost Chair Update

By Libbie Summers
Assisted by David Dempsey

When your event needs a little more POP, here’s an easy and fun removable idea! For this application, I was hosting in intimate dinner party inspired by cherry blossoms. The environment was very organic and I thought I needed to add a bit of a modern twist. Boom. A simple chair decal on a white ghost chair brought it all home…and was so fun to do.
Chair Decorating, Libbie Summers, Crafting with Vinyl Sheets, Vinyl Sheets, Colored Vinyl, Libbie Summers, A food-inspired life

What you need:
1 Plastic chair
Vinyl Sheets (Available at Michael’s Crafts. For this chair, I used one light pink, one bright pink and one copper)
1 piece thick card stock
Pen/Pencil/Marker
Scissors

What to do:
1. Make a Paper Flower Template: Depending on what your inspiration is for the chair (mine was cherry blossoms), Draw a simple outline of a flower, bud and leaf on the card stock and cut out. NOTE: for this application, I did two different sizes of the same flower. Flower were 2 to 2.5-inches in diameter.
2. Cut Out Flower Template: Cut out the flowers, buds and leaves from the card stock.
3. Cut Out Vinyl Flowers, Buds and Leaves: Working on the back side of the vinyl, use the paper templates to draw around onto the vinyl and cut out. Note: for this application, I did a full sheet of light pink flowers and a used the bright pink for buds and flowers. I didn’t cut leaves.)
4. Apply the Vinyl: Do a simple sketch on paper of the the design you want to start with. Beginning with the limbs, cut out strips (1/4-inch wide and various lengths), peel backing off and apply to the chair. Working one at a time, peel off backing from the vinyl flowers, buds and leaves.

Before and After!
Vinyl Adhesive, Chair Decoration, Crafting with Vinyl, Libbie Summers, A food-inspired life, Cherry Blossoms

The whole process took me 1 hour and was the perfect modern touch the table needed.
Vinyl Adhesive, Chair Decoration, Flower Chair, Libbie Summers, A food-inspired life

A Cherry Blossom Inspired Tablescape (VIDEO)

By Libbie Summers
Assisted by David Dempsey

I find inspiration for meals and events great or small in those things blooming and growing around me. This dessert moment is inspired by the delicate beauty of cherry blossoms.

Spring Table top design, Spring Entertaining, Dessert Course Table Decor, Table Top Decorating, Libbie Summers, A food-inspired life

Ken and Barbie: Valentine’s Day

By Libbie Summers 
With David Dempsey

Once a year, on Valentine’s Day, Ken takes one for the team. 
Ken and Barbie, Barbie Dolls, Ken Dolls, Fun with Ken, Instyle Magazine, Valentine's Day

A Dinner Out of Left Field

By Libbie Summers

There are a lot of cool things that happen in Augusta, GA that don’t have anything to do with golf. One of them is Westobou Festival (an ambitious and innovative, ever-evolving multi-arts festival dedicated to enriching the cultural fabric, economic sustainability and social vitality of the Southeastern United States region.)

Over the course of five fantastic days every autumn, the festival transforms downtown Augusta into a vibrant, creative playground where friends, family, neighbors and visitors connect and celebrate infinite creative possibilities. This year, Westobou Festival has started a “meal series” where they pair like minded chefs and artists who will prepare and present meals in interesting, non-traditional venues that employ creative, elevated and unique concepts with rich thematic ties. And guess what! I’m doing one with artist, Leonard “porkchop” Zimmerman. I couldn’t be more excited about this event and getting to spend more time with Leonard and the folks at Westobou. The venue is SRP Park and yep, you guessed it. The dinner will be served in left field. My crew and I are headed to Augusta to cook you “ballpark food” like you never dreamed of. This ain’t no popcorn and peanuts meal…or is it? We are going to CRUSH THIS FOR YOU!!

Cocktails before dinner will be on second base because I believe everyone should get to second base at least one time that night. 🙂

JOIN US!!
DATE: Friday, October 5, 2018
Time: 7:00pm
Tickets are now on sale HERE!
Westobou Festival, Out of Left Field, Libbie Summers, Leonard "porkchop" zimmerman

Happy, Leonard "porkchop" Zimmerman, Westobou Festival, Happy
Leonard “porkchop” Zimmerman just makes me smile!
Augusta, Georgia, SRP Park, Meal Series, Libbie Summers, Leonard Zimmerman, Westobou Festival
Quite possibly the coolest private dinner venu ever!!

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