Strawberry mousse makes a great dessert on its own or may be used as a topping for pastries, a garnish for cakes or a base for sliced fruit. This recipe makes about 2 1/2 c.
Instructions
1. Place the gelatin in a small container and cover with ice water. Stir it once and let it soak.
2. Place the berries, sugar and liqueur in a small nonreactive saucepan. Stir them up and let the berries marinate for 30 minutes.
3. Heat the mixture until it begins to simmer, then puree the berries and strain them into a mixing bowl. If the berries are very soft, you may be able to simply mash them in the pan and then run them through the strainer.
4. While the pureed and strained berry mixture is still hot, drain away as much of the gelatin's water as you can.
5. Add the gelatin to the hot berry mixture and stir well.
6. Let the mixture cool to room temperature.
7. Whip the cream to medium peaks. It shouldn't be whipped too stiff (see the Related eHow).
8. Fold one-third of the whipped cream into the berry mixture until it's completely incorporated.
9. Fold in another third and taste; the mousse may not need the remaining cream. If it's too tart, fold in the remaining cream.
Tags: berry mixture, mixture until, remaining cream
