Strawberries and Cream Mousse
Strawberries and Cream Mousse is a gluten free recipe with 15 servings. For 76 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This dessert has 129 calories, 1g of protein, and 9g of fat per serving. It is brought to you by Olgas Flavor Factory. A mixture of vanilla, heavy cream, strawberries, and a handful of other ingredients are all it takes to make this recipe so flavorful. 32 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 31%. This score is not so tremendous. Try Chocolate Mousse with Whipped Cream and Strawberries, Chocolate Mousse with Strawberries, and Mascarpone Mousse with Roasted Strawberries for similar recipes.
Servings: 15
Preparation duration: 45 minutes
Ingredients:
1 Tablespoon gelatin
1½ cups heavy cream
3 Tablespoons powdered sugar
2 pints strawberries
6 Tablespoons sugar, divided
1 teaspoon vanilla
¼ cup water
Equipment:
food processor
double boiler
microwave
sieve
bowl
Cooking instruction summary:
In a small dish, sprinkle the gelatin over the water and allow to stand for at least 5 minutes.Meanwhile, hull and coarsely chop 1 pint of strawberries.Sprinkle 3 Tablespoons of sugar over the strawberries and allow to stand.The berries will macerate - release liquid and soak in it's own juices, intensifying the flavor.Pulse a few times on a food processor or mash the berries together finely.Slice half of the other pint of berries and sprinkle the other 3 Tablespoons of sugar over the berries.Place the sliced berries in a strainer over a bowl or the sink and allow the liquid to drain. We don't want the berries to exude a lot of liquid into the dessert at this point, so we are getting rid of it.Whip the cold cream with the powdered sugar and vanilla until stiff peaks form.Melt the gelatin in the microwave for about 30 seconds or over a double boiler. Do NOT boil.Pour the gelatin into the pureed berries and fold carefully into the whipped cream.Arrange the sliced berries on the bottom of a glass dish or in individual serving containers.Spoon the strawberry gelatin mixture over the sliced berries, smooth the top and refrigerate until chilled and set.Garnish with the remaining ½ pint of berries.
Step by step:
1. In a small dish, sprinkle the gelatin over the water and allow to stand for at least 5 minutes.Meanwhile, hull and coarsely chop 1 pint of strawberries.Sprinkle 3 Tablespoons of sugar over the strawberries and allow to stand.The berries will macerate - release liquid and soak in it's own juices, intensifying the flavor.Pulse a few times on a food processor or mash the berries together finely.Slice half of the other pint of berries and sprinkle the other 3 Tablespoons of sugar over the berries.
2. Place the sliced berries in a strainer over a bowl or the sink and allow the liquid to drain. We don't want the berries to exude a lot of liquid into the dessert at this point, so we are getting rid of it.Whip the cold cream with the powdered sugar and vanilla until stiff peaks form.Melt the gelatin in the microwave for about 30 seconds or over a double boiler. Do NOT boil.
3. Pour the gelatin into the pureed berries and fold carefully into the whipped cream.Arrange the sliced berries on the bottom of a glass dish or in individual serving containers.Spoon the strawberry gelatin mixture over the sliced berries, smooth the top and refrigerate until chilled and set.
4. Garnish with the remaining ½ pint of berries.
Nutrition Information:
covered percent of daily need
