Strawberry Mousse Recipe
Ingredients
| 1 lb strawberries, hulled | ||
| Unflavored gelatin | 1 Tablespoon | |
| Sugar | 2/3 Cup (16 tbs) | |
| Lemon juice | 2 Teaspoon | |
| Heavy cream | 1 Cup (16 tbs) | |
| Egg whites | 2 | |
| DECORATION | ||
| Sliced strawberries | ||
| Cognac | ||
| Fresh mint leaves, cut into strips | ||
Directions
Puree the strawberries, then pass through a sieve to remove the seeds.
Dissolve the gelatin in a little of the puree in a small bowl placed over a saucepan of hot water.
Remove from the heat and allow to cool slightly, then blend with the remaining puree.
Add half the sugar and lemon juice to taste.
Whip the cream and fold into the puree.
Beat the egg whites until stiff but not dry, then gradually beat in half the remaining sugar.
Add the rest of the sugar and beat until stiff.
Fold into the puree.
Divide equally between 4 lightly oiled heart-shaped molds and leave to set in a cold place.
Cover loosely when set.
For the decoration, sprinkle the sliced strawberries with a little Cognac and mint and chill.
Unmold the mousses onto cold plates and decorate with the strawberries sprinkled with Cognac and mint.
Dissolve the gelatin in a little of the puree in a small bowl placed over a saucepan of hot water.
Remove from the heat and allow to cool slightly, then blend with the remaining puree.
Add half the sugar and lemon juice to taste.
Whip the cream and fold into the puree.
Beat the egg whites until stiff but not dry, then gradually beat in half the remaining sugar.
Add the rest of the sugar and beat until stiff.
Fold into the puree.
Divide equally between 4 lightly oiled heart-shaped molds and leave to set in a cold place.
Cover loosely when set.
For the decoration, sprinkle the sliced strawberries with a little Cognac and mint and chill.
Unmold the mousses onto cold plates and decorate with the strawberries sprinkled with Cognac and mint.
Chef
