Marbled Strawberry Mousse Recipes

MARBLED STRAWBERRY MOUSSE

Steps:

• Early in day or day ahead: Prepare collar for 1 1/2 quart souffle dish: tear off 20-inch strip of waxed paper; fold lengthwise to make a 20-inch by 6-inch strip.
• Wrap strip around outside of dish so collar stands 2 inches above rim.
• In food processor or blender, puree strawberries.
• Pour 1 cup puree into a small bowl, remaining puree 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 puree in small bowl, stir 2 tablespoons of gelatin mixture.
• Into puree 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 stiff peaks form.
• 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 (about 3 hours).
• Carefully remove waxed paper collar before serving.

EASY FRESH STRAWBERRY MOUSSE

Steps:

• Clean and slice the strawberries, In a blender or food processor add the sliced strawberries and the sugar and puree. Remove 1/2 a cup of puree and set aside.
• In a cold bowl add the cream and beat until stiff peaks form. Then fold in the remaining puree (not the 1/2 cup) gently.
• Divide the 1/2 cup of puree between the 4 small/medium** glasses and top with the strawberry mousse. Refrigerate for approximately 1 hour or even over night if desired. Top with fresh sliced strawberries and serve. Enjoy.
• ** for size purposes, the glasses I used hold 1 cup of water.