strawberry mousse . . . pretty in pink

Strawberry season is winding down and hope you had a chance to make some syrups, jams, fruit butter and so much more. Remember you can freeze them, at the very least, to use all winter.

This was a fun experimental recipe and rather easy. Mousse is so versatile. It looks gorgeous in little jars for a picnic. Use it between layers of pound or sponge cake that is brushed with a flavored simple syrup and lemon curd. I also made a gluten free crust of coco, walnuts and agave. The possibilities for mousse are endless. Give it a try and please share your experiments.

Because there are a few steps in this recipe I will list them first, for ease, but will share photos to give you an idea what to expect.

strawberry mousse recipe

makes 6 cups

2 cups organic or local strawberries, cleaned and hulled
1 cup organic or local raspberries
4 T organic sugar
2 tsp powdered gelatin
2 egg yolks
2 T liqueur berry or orange
2 1/4 c whipping cream
mint and mini berries, for garnish

soften gelatin in 1/3c cold water
puree berries with 3 T sugar
put through sieve to remove seeds
in a double boiler beat egg yolks & 1 T sugar until creamy. remove from heat and whip until nearly foamy
add liqueur to softened gelatin then mix with the egg mixture
stir in berry puree, cover and chill
whip the cream
once the berry mixture starts to gel fold in the whipped cream…
keep covered …to the surface… with plastic wrap and use within 2-3 days