31 - Enjoying Spring Days in our French Farmhouse

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Bonjour! Welcome to a peaceful spring day in our French countryside farmhouse, where simple seasonal pleasures meet timeless elegance. In today’s video, I take you along for a morning of strawberry picking, share brocante finds from a charming local antiques shop, and prepare a delicate homemade strawberry mousse served in an antique *service à crème* from the 19th century. I also invite you into a quiet moment of restoration, as I give new life to a gilded vintage table with bamboo-style legs and soft patina — a piece full of character and potential. If you’re drawn to refined slow living, rustic French interiors, vintage home décor, and the understated luxury of life in the countryside, you’ll feel right at home here. This video is perfect for anyone seeking inspiration in French farmhouse style, elevated seasonal living, and thoughtful homemaking rooted in beauty and tradition.

Strawberry mousse recipe (by Lilie Bakery : )

(Makes about 6 servings)

Ingredients:

420 grams (about 3 cups) strawberries, hulled
2 egg whites
50 grams (1/4 cup) granulated sugar
210 grams (3/4 cup + 1 tablespoon) heavy cream (30% fat)
2.5 sheets of gelatin or 5 grams (1.5 teaspoons) powdered gelatin

Method :

Start by softening the gelatin. If you're using sheets, place them in a bowl of cold water and let them sit until pliable. For powdered gelatin, sprinkle it over a few tablespoons of cold water and let it bloom for about 5 to 10 minutes.

Meanwhile, wash and hull the strawberries, then blend them into a smooth purée using a food processor or blender. Pour the purée into a saucepan with the sugar and warm the mixture over medium heat for about 8 minutes, stirring occasionally to help the sugar dissolve and intensify the flavor.

Take the saucepan off the heat and immediately stir in the softened gelatin—squeeze out the excess water if you're using sheets. Stir until the gelatin is fully melted and incorporated. Let the mixture cool to room temperature.

While it cools, whip the egg whites in a clean, dry bowl until stiff peaks form. Gently add the cooled strawberry purée and whisk until everything is evenly combined and smooth.

In a separate bowl, whip the heavy cream until it holds firm peaks. Carefully fold the whipped cream into the strawberry mixture with a spatula, working gently to keep the mousse light and airy.

Spoon the finished mousse into individual dishes or a large serving bowl, and refrigerate for at least 4 hours to allow it to set properly. For the best texture and flavor, let it chill overnight.


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