Photo by Patsy Jamieson
For an elegant early summer dessert, serve this strawberry mousse! Intensely flavored strawberry purée is topped with a delicate strawberry mousse and a garnish of fresh strawberries. As the gelatin needs time to set, start this recipe at least 3 hours before you plan to serve it. The sweetness of strawberries can vary considerably. With local in-season strawberries, you should not need much sugar, but commercially-cultivated berries from afar need a little help. This is a convenient recipe for entertaining because it is made ahead of time.
3 tablespoons water
1½ teaspoons unflavored gelatin
1 pound strawberries (3½ cups)
2-5 tablespoons granulated sugar, depending on sweetness of the berries
2 teaspoons balsamic vinegar
¼ teaspoon rosewater (optional) See Ingredient Note
½ cup whipping cream
1 tablespoon confectioners’ sugar
¼ teaspoon vanilla extract
Mint sprigs for garnish
1. Place a small mixing bowl and beaters in the freezer to chill. (The chilled bowl and beaters will make it easier to whip the cream later). Set out the six small glasses.
2. Place 3 tablespoons water in a small heat-proof bowl, such as a glass ramekin. Sprinkle the gelatin into the water; stir to mix. Let the gelatin soften for 5 minutes, or until you are ready to use it.
3. Set 6 strawberries aside for garnish; refrigerate until ready to use. Rinse the remaining strawberries; pat dry. Remove hulls. Place the hulled berries, 2 tablespoons granulated sugar, vinegar and rosewater, if using, in food processor; process until smooth, stopping to scrape down the sides of the work bowl several times. Taste and add enough sugar until the sweetness suits your taste. Transfer 1 cup of the puree to a glass measure and microwave for 1 minute at 50% power—just enough to take the chill off it. Transfer to a medium bowl (preferably metal). Spoon 1 tablespoon of the remaining purée into each of the glasses. (You may have some purée left over; reserve it for spooning over yogurt or ice cream.)
4. Place about ½ inch water in a small skillet and bring to a simmer. Set the bowl of softened gelatin in the barely simmering water and let it heat gently until the gelatin has melted completely.
5. Meanwhile pour the cream into the chilled mixing bowl. Using the chilled beaters, beat the cream with a portable electric mixer until thickened. Add the confectioners’ sugar and vanilla; beat until soft peaks form. Set aside in the refrigerator.
6. Whisk the melted gelatin into the strawberry puree in the medium bowl. Set the bowl containing the puree-gelatin mixer over a larger bowl containing ice cubes and water. Stir with a rubber spatula until the mixture starts to thicken. This will take 10 to 15 minutes. You can stir occasionally at first, but almost constantly towards the end. When the mixture has thickened enough to leave a trail when the spatula is scraped over the bottom of the bowl, remove the bowl from the ice bath. Add about ¼ of the strawberry puree-gelatin mixture to the whipped cream; fold with a rubber spatula until incorporated. Add the strawberry whipped cream to the remaining strawberry puree-gelatin mixture; fold with a rubber spatula until blended.
7. Divide mousse among the glasses, allowing about 1/3 cup per glass. Protect the rims of the glasses with a canning funnel, if you like. Cover the glasses and refrigerate until set, at least 2 hours or for up to 2 days.
8. Shortly before serving, rinse the reserved strawberries and pat dry. Hull and slice the berries. Garnish each serving with berries and a mint sprig.
Makes 6 (1/2-cup) servings
When mixing the fruit puree with whipped cream, you want the two mixtures to have a similar consistency. To achieve this, the gelatin
mixture should be just starting to set when you fold in the whipped cream. We use the technique of stirring the gelatin mixture over an
ice bath. That way, mixture sets uniformly and you have total control over the set.
Rosewater is a flavored water made by steeping rose petals in water. It is a popular seasoning for sweet dishes in Middle Eastern and Indian cuisines. It is delicious seasoning for creamy desserts, nuts, and baked goods. Its delicate floral perfume enhances the flavor of strawberries. Strawberries are related to roses, so it makes sense to flavor strawberries with rosewater. Use rosewater sparingly—a little goes a long way. You can find it locally at City Market and online.
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