Marbled Strawberry Mousse
Submitted by siobbhan
Marbled strawberry mousse swirls fresh berry puree with airy whipped cream and egg whites for a stunning two-tone dessert that rises proudly above the rim of a souffle dish.
YIELD
12 servingsPREP
25 minCOOK
20 minREADY
4 hrsThis is the dessert that turns a dinner party into an event. Three pints of fresh strawberries get pureed and divided into two bowls: one stays as a concentrated berry layer, while the other becomes a fluffy mousse lightened with whipped cream and beaten egg whites. Spooned alternately into a collared souffle dish and swirled with a knife, the contrast between the dense ruby ribbons and pale pink clouds is genuinely showstopping.
The waxed paper collar is what gives the mousse its signature presentation, rising 2 inches above the dish like it has defied gravity. Once the collar peels away at serving time, you have a tall, marbled column of pure summer.
Pro Tips
- Bloom the gelatin properly in the cool water before heating. Adding the granules to hot water first creates lumps that won’t dissolve and you’ll find them in the finished mousse.
- Watch the chilling stage carefully. The mixtures should mound when dropped from a spoon (around 45 minutes), but if you let them set fully, you can’t fold or marble them.
- Whip the cream only to soft peaks, not stiff. Overwhipped cream loses its silky texture and turns the mousse grainy when folded.
- Cut through the alternating layers with a knife in long, slow figure-eights for the prettiest marble pattern. Aggressive stirring blends them into one solid color.
Variations
- Swap strawberries for fresh raspberries or a mix of summer berries.
- Add 2 tablespoons of Grand Marnier or framboise to the puree for a boozy adult version.
- Garnish with whole strawberries dipped in melted white chocolate for a special-occasion presentation.
Ingredients
Directions
Prepare collar for 1½ quart souffle dish: tear off 20-inch strip of waxed paper; fold lengthwise to make a 20×6 inch strip.
Wrap strip around outside of dish so collar stand 2 inches above rim.
In food processor or blender, purée strawberries.
Pour 1 cup purée into a small bowl, remaining purée into a large bowl.
In 1 quart saucepan, mix gelatin, sugar and salt.
Add water; cook over low heat until gelatin is completely dissolved, stirring often.
Into purée in small bowl, stir 2 tablespoons of gelatin mixture.
Into purée in large bowl, stir lemon juice, vanilla, and remaining gelatin mixture.
Refrigerate mixtures, stirring often, until mixtures mound when dropped from spoon(about 45 minutes).
In small bowl, with mixer at high speed, beat egg whites until stiff peaks form.
In large bowl, with mixer at medium speed, beat cream until Using a spatula, gently fold egg whites and cream into strawberry mixture in the large bowl. Alternately spoon strawberry mixtures from large and small bowls into prepared souffle dish. Cut through mixtures with knife to make marbled design, then cover and refrigerate until mousse is set.
Comments
