Serves: 10
Total Calories: 378
Place one pint of strawberries, sugar, Kirshwasser, lemon juice and 1/4 cup water in an electric blender; cover. Blend this mixture until smooth. Sprinkle the gelatin over remaining 1/2 cup water, heat until dissolved, and stir in the strawberry puree. Chill until this mixture begins to thicken. Whip 1-1/2 cups cream until stiff and fold into the thickened strawberry puree. Spoon into 1-1/2-quart mold. Chill several hours or overnight until firm. Unmold onto a serving plate. Decorate with the remaining 1 cup cream, whipped, and remaining whole strawberries.
This Strawberry Mousse recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.
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