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.
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By t-i-b-e-r-i-o_1...
Mississauga, 43
on September 14, 2010
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this is a good recipe easy too make not too time consuming. taste great!!
By jesugi421_12996232
Los Angeles, 43
on July 11, 2010
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I printed this recipe out to use a few months ago and wish I'd read the comments that are here now! Way too much gelatin led to this hard mass of hard, lumpy foam-like strawberry stuff. I'm sure they meant teaspoons as: 4 sheets leaf gelatin = 1 (.25 oz envelope granulated gelatin = 1 tablespoon granulated gelatin. Flavor is good. Probably tastes great with less gelatin.
By ashsmash1_12825113
centerville, 84
on April 24, 2010
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I am an AVID cook. I love cooking, baking...you name it. I wanted to try this mousse recipe. I was a little skeptical when I saw it called for 2 1/2 Tablespoons of gelatin. And my skepticism proved correct. After being in the fridge for 4 hours, the "mousse" turned out to be a weird, VERY stiff, inedible lump of strawberry "stuff". I did some more research on the net and found several more recipes that use gelatin. They all call for WAY less gelatin. I think the food network meant 2 1/2 teaspoons vs. tablespoons?? But I am not going to try it over and waste more time and money on this recipe. Did anyone else's mousse turn out this way? I don't see why not since it calls for so much gelatin. But really, I'm curious! Let me know...
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