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Light and airy and packed with lots of flavour, as a mousse should be!
The strawberry Mousse can be made out of fresh cut berries, but in winter I use defrosted berries.
This is quite large portion and is to serce to 6 people, when the mousse is the main dessert.
If you want to use it as cake filling, topping or as a supplement, half portion will be enough, I`ll think.
Strawberry Mousse:
- 8 plates of gelantine
- 25 oz (700 gr) strawberries
- 2 tsp lemon juice
- 2.6 oz ( 75 gr) powdered sugar
- 20.5 fl oz (6 dl) heavy whipping cream
- 6 tsp sugar
- whole strawberries, chocolate and whipped cream as garnish.
Clean the strawberries and mash them in to puree.. You can use a fork, food processor or a blender.
In a separate bowl, soak the gelantinin in cold water for 8 minutes.
Pour strawberry puree in a small saucepan and set over low heat. Add the powdrered sugar and blend until combined. Let the puree heat until it is hot, but not boiling.
Turn off the heat or move the saucepan away from the heat.
Squeeze as much water from the souked gelantin as you can and add it into the strawberries. Combine and set aside until it cools to roomtemperature.
Whip the heavy cream added the sugar until soft peaks ….
Fold the cooled puree in to the whipped cream …
…. until you have a soft and airy mousse.
Pour the mousse into individual serving bowls or in a large bowl and set in the fridge for 3 hours before serving.
Garnish just before serving using what ever you like in taste and enjoy …
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