Strawberry Mousse

* Exported from MasterCook II *

STRAWBERRY MOUSSE

Recipe By :NATHALIE DUPREE COOKS SHOW#ND7113
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient -- Preparation Method
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1 pint strawberries, -- hulled
1 lemon, -- juiced
1/2 cup water
2 envelopes gelatin
2 eggs
1 egg yolk
6 tablespoons sugar
3/4 cup heavy cream, -- whipped
For Decoration
1 1/2 cup heavy cream, -- stiffly whipped
4 to 6 strawberries


Lightly oil a 1-quart ring mold, charlotte mold, or bowl. Puree the
strawberries in a food processor or blender. They should yield at least 1
cup of puree. Set aside. Place the lemon juice, water, and gelatin in a
very small, heatproof pan, 1-cup metal measure, or microwave dish and let
stand 5 minutes, or until spongy. Mix the eggs, egg yolk, and sugar in a
heatproof bowl. Beat them with an electric mixer or whisk over nearly
boiling water until the mixture is thick and light in color and the whisk
leaves a light trail. Remove from the heat and continue to beat until the
mixture is cool. Dissolve the gelatin over low heat or in the microwave,
making sure all the granules are dissolved. Stir the liquid gelatin into
the egg yolk mixture. Add the puree. Place the entire mixture over a pan of
ice water and stir with a rubber spatula until the mixture is at the point
of setting. Fold in the softly whipped cream. Pour the mousse into the
prepared mold. Cover and chill until set, 3 to 4 hours or overnight.
Lightly oil a serving plate. Tilt the mousse in its mold and pull it gently
away from the sides to catch an air bubble. Place the oiled plate over the
mold, then invert. Give a quick shake and remove the mold. Put the stiffly
whipped cream into a pastry bag or plastic bag fitted with a star tip and
decorate with rosettes of whipped cream. Place the strawberries on top. May
be made up to 1 day in advance.

Yield: 4 to 6 servings

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