For her latest Recipe Redux column for the New York Times, Amanda asked chef Melissa Perello to reimagine a monolithic Rhubarb-Strawberry Mousse from 1989. Perello came back with a Honey-and-Ricotta Mousse With Strawberry-Rhubarb Broth -- altogether modern, and delicious in its own right.
Read the story and see both terrific recipes here.
- Photo by Tom Schierlitz for the New York Times
Please Sign up (or log in) to add a comment!