Strawberry Mousse: Mousse de Fraises

1. 1

   If using sheet gelatin, soak the sheets in cold water for 15 minutes.

2. 2

   Puree the strawberries in a food processor.

3. 3

   Drain through a fine strainer to eliminate the seeds.

4. 4

   Heat the lemon juice and dissolve the powdered gelatin into it.

5. 5

   Or, if using sheet gelatin, drain and dissolve the softened sheets into the warm lemon juice.

6. 6

   Blend the lemon juice into the pureed strawberries, add the powdered sugar, and mix thoroughly.

7. 7

   Cool the mixture completely until it thickens.

8. 8

   Whip the cream and gently fold into the strawberry mixture.

9. 9

   Pour into a lightly buttered mold and refrigerate for at least 3 hours.

10. 10

    Remove from mold, and garnish with cleaned and sweetened sliced strawberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.