Marbled Strawberry Mousse
Yield
12 servingsPrep
25 minCook
20 minReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pints |
strawberries
hulled |
*
|
| 3 | envelopes |
gelatin, unflavored
unflavored |
|
| ¾ | cup |
sugar
|
|
| ⅛ | teaspoon |
salt
|
|
| ¾ | cup |
water
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 4 | each |
egg whites
|
*
|
| 2 | cups |
cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
strawberries
hulled |
*
|
| 3 | envelopes |
gelatin, unflavored
unflavored |
|
| 177 | ml |
sugar
|
|
| 0.6 | ml |
salt
|
|
| 177 | ml |
water
|
|
| 3E+1 | ml |
lemon juice
|
|
| 5 | ml |
vanilla extract
|
|
| 4 | each |
egg whites
|
*
|
| 473 | ml |
cream
|
|
Directions
Prepare collar for 1½ quart souffle dish: tear off 20-inch strip of waxed paper; fold lengthwise to make a 20x6 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.
