Strawberry Mousse

Mar 15, 2012

Strawberry season is a favorite here and I try and get as many of the ruby beauties in as I can before the bushes are empty. This mousse is quick to fix and creamy delicious, making it a most-requested dessert by friends and family alike.

Hands-On Time: 10 minutes
Ready In: 2 hour and 10 minutes
Yield: Serves 6

1 quart fresh strawberries
1 package (1.4 ounces) 4 serving-size strawberry gelatin
1/2 cup boiling water
1/4 cup sugar
2 cups heavy cream
Whole strawberries and whipped cream for garnish

1. Wash and hull strawberries. Cut each in half and puree in a blender or food processor until smooth. Set aside.
2. In a large bowl, pour boiling water over gelatin and sugar. Stir until dissolved.
3. Pour pureed strawberries into gelatin and stir until combined. The mixture should be room temperature at this point. If not, refrigerate until cool.
4. Whip cream until stiff and fold into gelatin and strawberry mixture until well blended.
5. Spoon into individual serving dishes or keep in bowl and refrigerate for at least 2 hours or until set.