Recipe courtesy of Marie-Blanche de Broglie
Save Recipe Print
Yield:
6 servings

Ingredients

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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Dark Chocolate Mousse

Recipe courtesy of Bobby Flay

Fresh Lemon Mousse

Recipe courtesy of Ina Garten

Chocolate-Avocado Mousse

Recipe courtesy of Giada De Laurentiis

Almost-Famous Chocolate Mousse Cake

Recipe courtesy of Food Network Kitchen

Banana Bread French Toast with Peanut Butter Mousse

Recipe courtesy of Patrick Connolly

Strawberry Shortcake

Recipe courtesy of Mary Nolan

Pico de Gallo

Recipe courtesy of Ree Drummond

Strawberry Margarita

Recipe courtesy of Guy Fieri

Mango de Gallo

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories