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Strawberry Mousse |
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Serves: 8 Print this Recipe2 pints strawberries fresh strawberries, rinsed and hulled, or 1 package (16 oz.) frozen whole thawed 1 cup sugar 1/4 cup strawberry liqueur (optional) 1 teaspoon vanilla extract 2 envelopes unflavored jello 1/2 cup water cold 4 eggs white 1/2 teaspoon cream of tartar 1/2 cup sugar 1 cup whipped cream Prepare a collar for a 1 1/2 -quart soufflé dish Reserve three or four perfect strawberries for garnish. Cut up remaining strawberries. Place half in a blender container; cover and purée. Transfer to a large bowl. Repeat with remaining berries. Stir in sugar, optional liqueur and vanilla; set aside. In a small saucepan mix gelatin and water; let stand for 1 minute. Stir over low heat until gelatin is dissolved; cool. Stir into strawberry purée. Place bowl in a pan of ice water and chill, stirring frequently, until mixture mounds when dropped from a spoon. In a small mixer bowl beat egg whites and cream of tartar at high speed until soft peaks form. Gradually beat in sugar and continue beating until stiff but not dry; set aside. In a small mixer bowl beat cream at medium speed until stiff peaks form. Gently fold egg whites and whipped creaminto strawberry mixture until color is uniform. Spoon into soufflé dish. Refrigerate at least 4 hours or until set. To serve, remove foil collar. Place a reserved strawberry in center. Slice remaining berries. Arrange slices around the whole berry to form a flower. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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