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  • Strawberry mousse

    2 votes
    Strawberry mousse
    Prep: 30 min Cook: 180 min Servings: 8
    by Sean O'Halloran
    1 recipe
    >
    This is my strawberry mousse that i entered for a competition. (one of my first attempts) It did not place because the rest of dish was not very good. I simply ran out of time to make it great but the mousse is very good!

    Ingredients

    • • 1Lb fresh Strawberries
    • • 1 cup granulated sugar
    • • 1 Tb. Unflavored Gelatin
    • • ¼ cup Fresh Squeezed lemon Juice
    • • 2 Egg Whites
    • • ½ Cup Manufacturing Cream
    • • ½ Tb. Water (as needed)

    Directions

    1. Procedure:
    2. Hull strawberries and place in blender. Save about 3 for later.
    3. Puree strawberries until smooth.
    4. Strain through chinois strainer or other fine mesh strainer until NO more seeds are in mix.
    5. Add sugar to strawberries mixture and combine.
    6. Over a double boiler dissolve gelatin into lemon juice. Then stir into puree.
    7. Beat egg whites until foamy. Add to mix.
    8. Cover with plastic and place in freezer for about 45 min or until partially frozen. (should wiggle a little like jello)
    9. Take out and put into food processor to make smooth.
    10. Whisk manufacturing cream until soft peaks form.
    11. Add into mixture until smooth.
    12. Cut extra strawberries into small pieces and add to mixture for texture. (tiny dice)
    13. Place in chocolate shell (or bowl) and place in fridge until set (about 1 hour to 1.5 hours) (to speed up process, place in freezer, only if needed).

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    Comments

    • rachle moikin
      rachle moikin
      that sounds amazing!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
      • Sean O'Halloran
        Sean O'Halloran
        Yes it should taste the same. Also you do not have to cut the strawberrys into small pieces but you do need to use the whole 1lb. I found it creates a nice texture and that added bit of flavor.
        • John Spottiswood
          John Spottiswood
          Sounds great, Sean! Do you think this would taste OK with heavy cream substituted for manufacturing cream?

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