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.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Dark Chocolate Mousse

Recipe courtesy of Bobby Flay

Summer Cheesecake Mousse

Recipe courtesy of Food Network Kitchen

Bobby's Lighter Frozen Chocolate Mousse Pie

Chilled Strawberry Mousse

Recipe courtesy of Laura Calder

Chocolate Strawberry Mousse Cake

Recipe courtesy of Marcel DeSaulniers|Marcel Desaulniers

Mango Fool (Mousse De Mango)

Strawberry Cream Cheese Mousse Tart

Chocolate Mousse with Whipped Cream and Strawberries

Recipe courtesy of Robert Irvine

Chocolate Mousse: Mousse au Chocolat

Browse Reviews By Keyword

          Latest Stories