Strawberry Mousse Recipe
As promised in the previous post, here is my recipe for Strawberry Mousse. It can be used as a cake filling (before you chill it too much and it gets firm) or on top of shortcake, inside dessert crepes, or even in a simple chocolate dessert cup as shown here.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWoHuT2hFpgLsHmO6Py9NcfSuLgmCrDmJ9HshAovBuitwucB0GxY1WkuaPkJUdLGxow9mDlHvErg42O7zlKlpVJqpqIFbOvZTK6Bhet8P9NVUTcCoxA51qpyeEqpttR1-4XXA6oHxVLng/s400/Picture+072.jpg)
Ingredients:
2 cups hulled strawberries
1/2 cup sugar
1 packet unflavored gelatin (about 1 Tablespoon)
2 Tablespoons cold water
3 Tablespoons boiling water
1/2 cup heavy whipping cream
Method:
1. Mash strawberries. Add sugar and mix. Let stand.
2. Bring water to a boil. Dissolve gelatin in the cold water. Add the boiling water and stir until gelatin has dissolved.
3. Add gelatin to strawberries.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidI1ISKkxlaQy1FyZK9bItcK-UqAXwKzFV9s7IEr8pNK30f4XprD6F08DE7Xy93vf5gTqwzpx_lSpxdIjdfffglyvfL0lhO4wtSNnsNYExms_5rI1ZY3HmbOCMvHm5uDi3vUVFTWvEjzY/s400/Picture+061.jpg)
4. Beat whipping cream until stiff peaks form. When the strawberry-gelatin mixture has reached the consistency of heavy syrup, fold the whipped cream into the berry mixture.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAjmvscAMvd56mmhURj-DA0xOmt7PqVvGlS2PeAC5mn08sCWbXnkRol-j9wW62D8TqrOFyuaF7MobJzSIji8v5rGNofT19LC9Nelz0tB5jA1z2OCMQm5FQ6DGDeTUIKm6BWrC1ds13wkM/s400/Picture+064.jpg)
5. Allow mixture to set. While still spreadable, use as a cake filling. If using for crepes, shortcake, or another use, let set in the fridge.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSg30tDajU8wI4ORk09rXLWPJ_Ja3dZzya3GSsdWu7Jp4f-JAPdXBRG8d2MHZqVxz8e2kdFHvC3lpWdvkRb9X9dQVZSrrjBBWum4hqSi7BzIa4YYDwtiihyOFM7y3CzBi8qQh0OQqmHNw/s400/Picture+076.jpg)
6. Store mixture in fridge so it doesn't spoil. A filled cake will need to be stored in the fridge.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWoHuT2hFpgLsHmO6Py9NcfSuLgmCrDmJ9HshAovBuitwucB0GxY1WkuaPkJUdLGxow9mDlHvErg42O7zlKlpVJqpqIFbOvZTK6Bhet8P9NVUTcCoxA51qpyeEqpttR1-4XXA6oHxVLng/s400/Picture+072.jpg)
Ingredients:
2 cups hulled strawberries
1/2 cup sugar
1 packet unflavored gelatin (about 1 Tablespoon)
2 Tablespoons cold water
3 Tablespoons boiling water
1/2 cup heavy whipping cream
Method:
1. Mash strawberries. Add sugar and mix. Let stand.
2. Bring water to a boil. Dissolve gelatin in the cold water. Add the boiling water and stir until gelatin has dissolved.
3. Add gelatin to strawberries.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidI1ISKkxlaQy1FyZK9bItcK-UqAXwKzFV9s7IEr8pNK30f4XprD6F08DE7Xy93vf5gTqwzpx_lSpxdIjdfffglyvfL0lhO4wtSNnsNYExms_5rI1ZY3HmbOCMvHm5uDi3vUVFTWvEjzY/s400/Picture+061.jpg)
4. Beat whipping cream until stiff peaks form. When the strawberry-gelatin mixture has reached the consistency of heavy syrup, fold the whipped cream into the berry mixture.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAjmvscAMvd56mmhURj-DA0xOmt7PqVvGlS2PeAC5mn08sCWbXnkRol-j9wW62D8TqrOFyuaF7MobJzSIji8v5rGNofT19LC9Nelz0tB5jA1z2OCMQm5FQ6DGDeTUIKm6BWrC1ds13wkM/s400/Picture+064.jpg)
5. Allow mixture to set. While still spreadable, use as a cake filling. If using for crepes, shortcake, or another use, let set in the fridge.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSg30tDajU8wI4ORk09rXLWPJ_Ja3dZzya3GSsdWu7Jp4f-JAPdXBRG8d2MHZqVxz8e2kdFHvC3lpWdvkRb9X9dQVZSrrjBBWum4hqSi7BzIa4YYDwtiihyOFM7y3CzBi8qQh0OQqmHNw/s400/Picture+076.jpg)
6. Store mixture in fridge so it doesn't spoil. A filled cake will need to be stored in the fridge.
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