Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
Go behind the scenes with some of the biggest digital celebrities to see what life is like when the blogging and tweeting stops.
The story of punk rock singer Laura Jane Grace of Against Me! who came out as a woman in 2012, and other members of the trans community whose experiences are woefully underrepresented and misunderstood in the media.
Documentary shorts conceived of and directed by famous actors. Jeff Garlin, Katie Holmes, Alia Shawkat, Judy Greer, and James Purefoy
Park Bench is a new kind of "talking show" straight from the mind of born and bred New Yorker and host, Steve Buscemi.
Digital influencer Justine Ezarik (iJustine) is back. After covering the world of wearable tech last season, iJustine is expanding her coverage this year by profiling the hottest tech trends across the country.
A 12 episode documentary series following 5 startup companies competing in the 2013 San Francisco TechCrunch Disrupt Startup Battlefield as they fine tune their products and eventually present in front of a panel of judges in hopes of winning $50,000 in funding.
Enter the graceful but competitive world of ballet through the eyes of executive producer, Sarah Jessica Parker. This behind-the-scenes docudrama reveals what it takes to perform on the ultimate stage, the New York City Ballet. Catch NYCB on stage at Lincoln Center.
Nicole Richie brings her unfiltered sense of humor and unique perspective to life in a new series based on her irreverent twitter feed. The show follows the outspoken celebrity as she shares her perspective on style, parenting, relationships and her journey to adulthood.
Explore what it means to be human as we rush head first into the future through the eyes, creativity, and mind of Tiffany Shlain, acclaimed filmmaker and speaker, founder of The Webby Awards, mother, constant pusher of boundaries and one of Newsweek’s “women shaping the 21st Century.”
Gwyneth Paltrow and Tracy Anderson spend time with women who've overcome hardship, injury, and setbacks to triumph in the face of adversity.
Hank Azaria’s touching, humorous, and often enlightening journey from a man who is not even sure he wants to have kids, to a father going through the joys, trials and tribulations of being a dad.
ACTING DISRUPTIVE takes viewers inside the businesses and passion projects of Hollywood’s top celebrities.
Chef Matteo Carboni from the Academia Barilla Culinary School shows us how to make a strawberry mousse.
For more Italian ...
recipes, chef tips and gourmet news visit our Italian Food Lovers blog at http://www.italian-food-lovers.com
Tags:Learn to Make Strawberry Mousse,Academia Barilla Culinary School,barilla,Chef Matteo Carboni,cuisine,culinary,food,italian,italy,lovers,mousse,parma,school,strawberry
Grab video code:
Welcome back to Academia Barilla! The ingredient of the month is strawberry. And I am going to show how to prepare an easy and very tasty to serve. That would be strawberry moose with the traditional balsamic vinegar of modena.
For this recipe, I need strawberries, fresh cream, ice and sugar, mint, traditional balsamic vinegar of modena and gelatin.
We start cleaning the strawberries. We cut off the top part. We cut them in half and put them straight in the blender. For six serve, we need one pound of fresh strawberries. These strawberries are really ripe so I do not need to add any sugar.
Next step is soaked the gelatin in cold water. This is nearly one ounce of gelatin for a 1.3 liter of mixture.
While the gelatin is soaking, we heat up pot of the strawberry mixture. One third, and when simmering, we take out from the stove and add the gelatin.
When the gelatin has completely melted, we can add the rest of the puree. Now the strawberry mixture with the gelatin needs to cool down so we can whip the cream.
We need 750 milliliters for one pound of strawberries.
The cream has to be whip until soft bits form, and when it nearly done, we can add three ounces of ice and sugar. When the cream is whip completely, we can pour it into the puree a little at a time. We have to do this very gently and until all the cream has completely melted in the puree.
Now we put the mixture in this single serve mold.
The moose needs to be rest in the fridge for at least three hours, so you can prepare it up to one day in advance.
Now, the moose is ready to be served. To unmold it, you go with the knife all around and to make it easy, you can warm it up with hands or put in lukewarm water for a few seconds.
Then, a mold on the plate, fresh strawberry, mint, and traditional balsamic vinegar of modena.
This one is the 25 years old.
I hope you will enjoy this moose and I see you next time.