Strawberry Mousse with Lemon Whipped Cream
Creamy, fresh and lightly sweet, a perfectly lovely spring dessert
Recipe type: Dessert
Ingredients
•For the mousse:
•2 pounds of fresh strawberries, plus more for garnishing (about 1 cup chopped)
•½ cup granulated sugar, divided
•pinch of table salt
•1¾ teaspoons unflavored gelatin (1 package)
•4 ounces cream cheese, cut into 8 pieces, at room temperature
•½ cup heavy whipping cream
•For the Lemon Whipped Cream:
•½ cup heavy whipping cream
•2 tablespoons fine granulated sugar
•1 teaspoon lemon zest
•1 tablespoon fresh lemon juice
Instructions
1.To prepare the mousse clean 2 lbs of strawberries and remove the hulls, you’ll now have about 1¾ lbs.
2.Process ½ of the strawberries in a food processor until most pieces are ¼ to ½ inch thick – this took about 10 short pulses. Repeat with the remaining strawberries. Be careful not to over-process the strawberries.
3.Place the processed strawberries in a medium mixing bowl and toss with ¼ cup of sugar and a pinch of salt. Cover and allow the strawberries to rest for 45 minutes, stirring occasionally. Don’t wash the food processor yet – you’ll need it again in a minute.
4.Strain the strawberries through a fine-mesh sieve into a large bowl. You should have about ? to ¾ cup of juice. Remove 3 tablespoons of the juice into a small bowl. Sprinkle unflavored gelatin on top and let it rest for about 5 minutes. Place the remaining juice in a small saucepan. Heat on medium-high heat and cook until the juice is reduced to about 3 tablespoons, about 10 minutes.
5.Remove the saucepan from the heat and add the softened gelatin. Stir until the gelatin is dissolved. Pour the gelatin mixture to a large bowl and add the cream cheese. Whisk until the cream cheese is fully incorporated.
6.While the juice is cooking down, take the strained strawberries back to the food processor and pulse until smooth. Strain through the fine mesh sieve using a spoon to press the solids and extract all the juice. Once all the pulp and juice is extracted, discard the seeds and solids. Add the strawberry puree into the bowl with the gelatin and cream cheese mixture. Whisk until smooth.
7.Beat ¼ cup of heavy whipping cream until soft peaks form. Gradually add ¼ cup of sugar and whip until stiff peaks form. Gently whisk the whipped cream into the strawberry mixture until fully incorporated. Divide the strawberry mousse into serving dishes or stemware. Cover with a small piece of plastic wrap and chill for at least 4 hours, or overnight. Garnish with diced strawberries and lemon whipped cream if desired.
8.For the lemon whipped cream: Pour the whipped cream to the bowl of a stand mixer fitted with the whisk attachment. Whip the cream until foamy on medium-low speed. Add the sugar, lemon zest and lemon juice and whip on medium-high until soft peaks form. Serve with the strawberry mousse.
(recipe adapted from the May & June 2014 Edition of Cook’s Illustrated)
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NUTTY PRETZEL STRAWBERRY SALAD
1 (6 oz.) pkg. strawberry
jello
2 c. boiling water
1/2 pkg. Knox plus 2 Tbsp.
water
1 qt. strawberries
2 c. crushed pretzels
1 1/4 stick margarine
2 Tbsp. sugar
8 oz. cream cheese
1 c. sugar
1/2 pkg. Knox
2 Tbsp. water
8 oz. Cool Whip
Mix jello and 2 cups water; mix Knox with 2 tablespoons
water, add strawberries, refrigerate to set up about 1 hour.
Mix pretzels, sugar, margarine; pat into bottom of baking dish.
Bake at 350 degrees, 10 minutes and cool. Blend sugar, cream cheese.
Mix Knox in 2 tablespoons water, mix with cheese mixture and
Cool Whip. Spread on pretzel mixture, place strawberry jello
mixture on top. Refrigerate 2 hours. Makes 1 large or 2 small
dishes.
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STRAWBERRY DESSERT
Crust:
graham cracker or your
favorite prepared crust or
line pan with vanilla
wafers.
Bottom Layer:
30 large marshmallows
2/3 c. milk
1 pkg. Dream Whip
1/2 tsp. vanilla
1/2 c. milk
Top Layer:
2 pkg. strawberry jello (or 1
large pkg.)
3 Tbsp. cornstarch
1 c. sugar (omit or reduce if
strawberries are sugared)
1 1/2 c. water
1 c. ice water (omit if using
frozen strawberries)
1 qt. fresh strawberries or
partially thawed frozen
strawberries
Crust: This recipe makes 2 pies or one 9 x 13-inch pan.
Bottom Layer: In a double boiler melt marshmallows and
milk. Stir until smooth. Cool (night before). Prepare as
directed on the package of Dream Whip. Add vanilla and milk.
Add cooled marshmallow mixture to prepared Dream Whip. Beat
until smooth. Spread in bottom of crust. Chill.
Top Layer: Mix strawberry jello, cornstarch and sugar.
Add water; cook until mixture begins to thicken. Add ice water
and strawberries. Stir jello mixture and strawberries togeth-
er. Pour over marshmallow layer in pan. Chill until served.
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STRAWBERRY BAVARIAN CREAM
1 pt. strawberries, hulled
2 eggs, separated
1 envelope unflavored gelatin
1/2 c. plus 2 Tbsp. sugar
1 Tbsp. freshly squeezed lemon
juice
1/2 tsp. vanilla extract
1 c. heavy cream
strawberries and whipped cream
for garnish (optional)
Place strawberries in container of electric blender or
food processor. Cover; whirl until pureed. Combine 3/4 cup of
the puree with egg yolks in medium-sized saucepan. Stir in
gelatin and 1/2 cup of the sugar. Place over very low heat;
stir until gelatin and sugar are dissolved. Transfer to
medium-sized bowl. Stir in remaining strawberry puree, lemon
juice and vanilla. Set bowl in large bowl of ice and water.
Refrigerate, stirring occasionally, until mixture mounds
slightly when spooned, about 30 minutes. Beat egg whites in
small bowl until foamy. Beat in remaining 2 tablespoons sugar,
1 tablespoon at a time, until meringue forms soft peaks. Fold
into strawberry mixture.
Without washing the bowl and the beaters, beat the cream
in the bowl until soft peaks form. Fold into strawberry
mixture. Rinse a 5-cup ring or other decorative mold with cold
water; shake out excess. Pour strawberry mixture into mold.
Gently tap mold on counter to settle mixture. Smooth top with
spatula. Refrigerate until set, 4 to 6 hours. To serve: Very
briefly dip the mold into bowl of warm water. Invert serving
dish over mold; turn right side up. Gently shake mold to
loosen; carefully remove mold. Garnish with whipped cream and
strawberry slices, if you wish. Makes 8 servings.
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STRAWBERRY LEMON ZEST MOUSSE
1 cup chopped strawberries
1/2 cup sugar, divided
1 tablespoon lemon zest
Pinch of salt
1 teaspoon unflavored gelatin
2 large egg whites
1/2 teaspoon vanilla
1 cup heavy whipping cream
Combine strawberries, 1 tablespoon of sugar, lemon zest and salt in blender and let sit 10 minutes. Blend until smooth.
Place 2 tablespoons water and gelatin in a large bowl. Let stand 5 minutes.
Place 6 tablespoons sugar and 3 tablespoons of water in a saucepan and bring to a simmer and cook 4 minutes.
Add egg whites to gelatin mixture and whip with mixer until foamy, about 1 minute.
Gradually add remaining 1 tablespoon sugar and whip on highest speed until soft peaks.
Slowly pour in hot sugar syrup, whippng to stiff peaks.
Whip cream and vanilla until stiff peaks.
Fold egg white mixture into whipped cream. Fold in strawberry mixture.
Spoon into serving dishes and chill 2 hours, or until set.
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Strawberry Angel Dessert Recipe photo by Taste of Home
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 9 servings
Ingredients
1 envelope unflavored gelatin
3/4 cup cold water
1/2 cup sugar
1 package (10 ounces) frozen sliced strawberries, thawed
1 carton (8 ounces) frozen whipped topping, thawed
5 cups angel food cake cubes
Fresh strawberries, optional
Fresh mint, optional
Directions
1. In a saucepan, combine gelatin and cold water; let stand for 5 minutes to soften. Heat and stir over low heat just until gelatin dissolves. Remove from the heat; add sugar. Stir until dissolved. Stir in undrained strawberries. Chill until partially thickened.
2. Fold in whipped topping. Place cake cubes in a large bowl; pour strawberry mixture over cake and gently stir. Pour into an ungreased 8-in. square dish. Chill until firm. Garnish with fresh strawberries and mint if desired. Yield: 9 servings.
Originally published as Strawberry Angel Dessert in Reminisce July/August 1993, p49
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CREAMY FREEZE
1 (3 oz.) pkg. gelatin (any flavor)
3/4 c. sugar
Dash of salt
1 c. boiling water
2 c. milk
1 env. Dream Whip mix or 1 c. whipping cream
Dissolve gelatin, sugar, and salt in boiling water. Blend in milk. (Mixture may look curdled but will become smooth.) Pour into a freezer tray. Freeze 45 minutes or until mixture is frozen 1/2 inch around edges of tray.
Meanwhile, prepare dessert topping mix as directed on package or whip the cream. Then beat gelatin mixture until light and fluffy, about 5 minutes. Fold in prepared dessert topping or cream. Pour into 2 freezer trays and freeze 30 minutes. Empty into a chilled bowl; beat until smooth but not melted. Pour into trays. Freeze until firm, at least 3 hours. Makes 5 cups or 8 servings.