Berry-Good Mousse

1. 1

   GARNISH: Fresh strawberries, hulled In saucepan, sprinkle gelatin over orange juice.

2. 2

   Let stand 5 minutes to soften.

3. 3

   Warm over low heat until gelatin has dissolved.

4. 4

   Meanwhile, hull strawberries and place in food processor or blender.

5. 5

   Add icing sugar and process just until pureed.

6. 6

   Transfer to mixing bowl and stir in gelatin mixture.

7. 7

   Refrigerate until mixture is consistency of raw egg whites.

8. 8

   Whip cream (if using) and set aside.

9. 9

   In large bowl, beat egg whites until soft peaks form.

10. 10

    Whisk about < of beaten egg whites into strawberry mixture.

11. 11

    Fold strawberry mixture and whipped cream into remaining beaten egg whites.

12. 12

    Pour into 6-cup glass serving bowl or individual glasses and refrigerate at least 4 hours or up to days.

13. 13

    Garnish with fresh strawberries.

No additional tips available.