Strawberry mousse Recipe
This is my strawberry mousse that i entered for a competition. (one of my first attempts) It did not place because the rest of dish was not very good. I simply ran out of time to make it great but the mousse is very good!
Ingredients
- 1Lb fresh Strawberries
- 1 cup granulated sugar
- 1 Tb. Unflavored Gelatin
- ¼ cup Fresh Squeezed lemon Juice
- 2 Egg Whites
- ½ Cup Manufacturing Cream
- ½ Tb. Water (as needed)
Directions
- Procedure:
- Hull strawberries and place in blender. Save about 3 for later.
- Puree strawberries until smooth.
- Strain through chinois strainer or other fine mesh strainer until NO more seeds are in mix.
- Add sugar to strawberries mixture and combine.
- Over a double boiler dissolve gelatin into lemon juice. Then stir into puree.
- Beat egg whites until foamy. Add to mix.
- Cover with plastic and place in freezer for about 45 min or until partially frozen. (should wiggle a little like jello)
- Take out and put into food processor to make smooth.
- Whisk manufacturing cream until soft peaks form.
- Add into mixture until smooth.
- Cut extra strawberries into small pieces and add to mixture for texture. (tiny dice)
- Place in chocolate shell (or bowl) and place in fridge until set (about 1 hour to 1.5 hours) (to speed up process, place in freezer, only if needed).
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 8 servings | |
| Calories 117 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.16g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 92mg | 3% |
| Total Carbs 30.01g | 8% |
| Dietary Fiber 1.1g | 4% |
| Sugars 28.02g | 19% |
| Protein 0.41g | 1% |
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Comments
December 31, 2008Yes it should taste the same. Also you do not have to cut the strawberrys into small pieces but you do need to use the whole 1lb. I found it creates a nice texture and that added bit of flavor.
December 31, 2008Sounds great, Sean! Do you think this would taste OK with heavy cream substituted for manufacturing cream?
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