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
pillowy puffs of strawberry mousse with a dollop of lemon curd on sponge cake
strawberry mousse topped on a gluten free coco crust