Strawberry Mousse: Mousse de Fraises

Recipe courtesy "A la Table des Rois" by Marie-Blanche de Broglie

Rated: 5 stars out of 5Rate itRead users' reviews (1)

RECIPE
COMMENTS & REVIEWS(1)

Cook Time:
--
Level:
--
Yield:
6 servings

Recipe Tools:

x

Select a Card Size

x

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

x

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

2 1/2 tablespoons powdered gelatin or 5 sheets gelatin
1/2 pound fresh strawberries, stems removed, plus extra, for garnish
1 lemon, juiced
2/3 cup powdered sugar
1 cup heavy whipping cream

Directions

If using sheet gelatin, soak the sheets in cold water for 15 minutes.

Puree the strawberries in a food processor. Drain through a fine strainer to eliminate the seeds. Heat the lemon juice and dissolve the powdered gelatin into it. Or, if using sheet gelatin, drain and dissolve the softened sheets into the warm lemon juice.

Blend the lemon juice into the pureed strawberries, add the powdered sugar, and mix thoroughly. Cool the mixture completely until it thickens.

Whip the cream and gently fold into the strawberry mixture. Pour into a lightly buttered mold and refrigerate for at least 3 hours.

Remove from mold, and garnish with cleaned and sweetened sliced strawberries.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Coupe Rossini

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 26

View all 26 Fruit Collections

Comments & Reviews

recipe Strawberry Mousse: Mousse de Fraises
Jennifer spring hill, FL 01-31-2009
Flag

Decadent!
Rated: 5 stars out of 5

I don't usually try recipes unless there are reviews for it already, but there aren't many recipes for strawberry mousse. So... I took a chance and am glad I did! This mousse is light, fluffy and very tasty. Me and the toddler were fighting over who got to lick the bowl. I won. I did have trouble with the gelatin. I've never used gelatin before so I probably did it wrong. I measured out Knox gelatin (the box came with 4 packets & I just kept pouring until I got 2 1/2 T.) and placed it into the pan with the warmed lemon juice, but it became one giant unusable clump. I diluted it with some more juice then strained it through a sieve. It was the only gelatin at my grocery store. Any suggestions as to what I did (or could do better) would be appreciated. I've got to say that this recipe is foolproof and VERY forgiving. Even after my flub, it turned out so well, I'm going back to make a second batch (using what little gelatin I have left).Read more