Christian Chefs International
Strawberry Mousse with Fresh Strawberries
Submitted by Scotty Brewer
Yield: 4 - 6 Servings

1 pint (475ml) basket of fresh strawberries
One 10-oz (280g) package of frozen strawberries, thawed, drained, juice reserved
1 envelope of unflavored gelatin
1/2 cup (120ml) of granulated sugar
1 cup (240ml) of heavy whipping cream

In a small saucepan, sprinkle the gelatin over the reserved strawberry syrup and leave to soften for 5 minutes.

Heat the gelatin over medium flame until it dissolves. Cool.

In a food processor or blender, chop the reserved strawberries coarsely with the sugar, slowly pouring the gelatin while motor is running. Refrigerate until mixture begins to thicken slightly, about 10 to 20 minutes.

Whip the cream to soft peak stage and gently fold into the strawberry mixture. Place in serving bowl and chill for at least 4 hours or overnight.

Use the entire basket of strawberries to decorate the top and pass additional whipped cream if desired.

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