Strawberry Mousse


This dessert is remarkably easy to prepare, but be sure to use only fresh, sun-ripened strawberries for the best results.

All recipes this week are adapted from "The New Making of a Cook," by Madeleine Kamman, William Morrow & Co., 1997, available from Amazon.com at: http://www.amazon.com/exec/obidos/ASIN/0...

Printed with permission from The Chef at http://wwrecipes.com

Strawberry Mousse

2 cups (500 ml) fresh ripe strawberries, hulled
3 Tbs (45 ml) sugar
1 tsp (5 ml) fresh lemon juice
2 Tbs (30 ml) raspberry flavored liqueur (optional)
3/4 cup (180 ml) heavy cream

Puree the strawberries, sugar, and lemon juice in an electric blender or food processor. Put in a small saucepan over low heat and reduce to 1/2 cup (125 ml), stirring occasionally. Remove from the heat and stir in the optional liqueur. Whip the cream until it barely forms a mound and is thick but still quite liquid. Fold the strawberry puree into the whipped cream and pour into a serving bowl or individual serving dishes. Serve chilled. Serves 4 to 6.

Bon appetit from the Chef and staff at World Wide Recipes, printed with permission.

The copyright of the article Strawberry Mousse in Gourmet Recipes is owned by Marna Gatlin. Permission to republish Strawberry Mousse in print or online must be granted by the author in writing.

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