48 - The Soft Days of Autumn | Life in the French Countryside скачать в хорошем качестве

48 - The Soft Days of Autumn | Life in the French Countryside

Fall has fully arrived in the French countryside, bringing with it grey mornings, gentle light, and the calm rhythm of slower days. In this week’s video, I share snippets of simple autumn life at home — preparing the kitchen for a fresh coat of paint, tidying the garden before its winter rest, harvesting the last of the roses, and making a soft chestnut mousse from our recent foraging. We also visit the beautiful Château de Crazannes in Charente-Maritime, its gardens filled with elegant topiaries and sweeping views over the hills. This film is a quiet celebration of simple pleasures — creating, tending, and taking joy in the gentle transitions of the season. ☕️ If you wish to show your support, you can buy me a coffee :) : https://buymeacoffee.com/frenchcountr... My Amazon Storefront : https://www.amazon.com/shop/audreyfit... Stay in My Airbnb : https://bit.ly/4fxFxg0 Join Me on Instagram : https://www.instagram.com/audreyfitzj... In this video : ✦ Château de Crazannes, Charente-Maritime ✦ velvet vest : vintage found on Vinted ✦ denim pants : old Zara 🌰 Chestnut Cream Mousse Ingredients: 500 g (about 1 ¾ cups) sweetened chestnut cream (such as Clément Faugier) 200 ml (¾ cup + 1 tbsp) heavy cream (you can add an extra 50–100 ml / 3–6 tbsp for a lighter, less sweet mousse) 2 egg whites A small pinch of salt Instructions : Whip the cream: Chill the cream in the refrigerator for at least 30 minutes, then whip it with an electric mixer until soft peaks form. Keep it in the fridge while preparing the rest. Beat the egg whites: In a large bowl, whisk the egg whites with a pinch of salt until stiff peaks form. Set aside. Combine the chestnut cream and whipped cream: In another large bowl, gently fold the whipped cream into the chestnut cream until smooth and well combined. Incorporate the egg whites: Using a wooden spoon or spatula, carefully fold in the beaten egg whites in two or three additions, keeping the mixture light and airy. Chill and serve: Spoon the mousse into small ramekins or glasses. Refrigerate for at least 4 hours before serving.