Strawberry Vanilla Mousse Recipe
Summary
Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelMedium
Health IndexAverageServings2
Interest GroupClassic
Ingredients
| 2 envelopes unflavored gelatin | ||
| Sugar | 1 1/2 Cup (16 tbs), divided | |
| Milk | 1 1/2 Cup (16 tbs) | |
| Eggs | 2 , separated | |
| Vanilla | 1 Tablespoon | |
| Whipping cream | 1 Pint, Whipped | |
| 1 pint fresh strawberries, peaches, apricots or pears | ||
| Cornstarch | 2 Tablespoon | |
| Lemon juice | 1/2 Cup (16 tbs) | |
| Butter | 2 Tablespoon | |
| 1 tablespoon Cointreau or other liqueur | ||
Directions
GETTING READY
1) To prepare the sauce, first clean and hull berries.
2) Reserve 1 cup of best berries for garnish and use the remainders to pass through a food mill.
3) Remove the strain by straining the pulp.
4) In a mixing bowl, add ½ cup sugar and cornstarch to combine.
5) Gradually stir in 1 cup hot water.
6) Place on top of heat without putting a lid to cook for 2-3 minutes or until the mixture turns clear.
7) Stir in lemon juice, butter, fruit puree and liqueur to blend properly.
8) Place inside the refrigerator to chill down.
9) In a mixing bowl, add gelatin and 1 cup sugar to combine properly.
MAKING
10) Place on top of the heat to cook by adding milk for 2 minutes without the lid.
11) In a measuring cup, add egg yolks to beat. Slowly add hot milk mixture in small amount.
12) Add this mixture to the main hot milk mixture and stir well.
13) Cook for another couple of minutes or until the milk starts bubbling. But be careful not to overcook, as the milk will get curdled.
14) Add vanilla and place the bowl in a large sized bowl of ice water. Allow the custard to thicken, so that it forms mountains when dropped from a spoon.
15) Separately, beat egg whites to form stiff peak.
16) Fold in the beaten egg white into the custard mixture.
17) Add whipped cream on top.
18) Use a 2-quart mold to pour the mixture.
19) Place the mold inside the refrigerator to chill.
FINALIZATION
20) In a serving platter, unmold the mousse and drizzle chilled strawberry sauce on top.
SERVING
21) Before serving, garnish with reserved whole strawberries.
1) To prepare the sauce, first clean and hull berries.
2) Reserve 1 cup of best berries for garnish and use the remainders to pass through a food mill.
3) Remove the strain by straining the pulp.
4) In a mixing bowl, add ½ cup sugar and cornstarch to combine.
5) Gradually stir in 1 cup hot water.
6) Place on top of heat without putting a lid to cook for 2-3 minutes or until the mixture turns clear.
7) Stir in lemon juice, butter, fruit puree and liqueur to blend properly.
8) Place inside the refrigerator to chill down.
9) In a mixing bowl, add gelatin and 1 cup sugar to combine properly.
MAKING
10) Place on top of the heat to cook by adding milk for 2 minutes without the lid.
11) In a measuring cup, add egg yolks to beat. Slowly add hot milk mixture in small amount.
12) Add this mixture to the main hot milk mixture and stir well.
13) Cook for another couple of minutes or until the milk starts bubbling. But be careful not to overcook, as the milk will get curdled.
14) Add vanilla and place the bowl in a large sized bowl of ice water. Allow the custard to thicken, so that it forms mountains when dropped from a spoon.
15) Separately, beat egg whites to form stiff peak.
16) Fold in the beaten egg white into the custard mixture.
17) Add whipped cream on top.
18) Use a 2-quart mold to pour the mixture.
19) Place the mold inside the refrigerator to chill.
FINALIZATION
20) In a serving platter, unmold the mousse and drizzle chilled strawberry sauce on top.
SERVING
21) Before serving, garnish with reserved whole strawberries.
Chef
