Strawberry Basil Mint Mousse Recipes

STRAWBERRY-BASIL-MINT MOUSSE

Steps:

• In a small pot, heat the strawberries and syrup. Sprinkle the gelatin over the strawberries and stir until the gelatin is dissolved. Remove from heat and cool.
• Put egg whites in a medium sized bowl and beat with an electric mixer until frothy. Add the sugar a little at a time while continuing to beat the egg whites until they form stiff peaks.
• In a separate larger bowl, beat the whipping cream until stiff peaks form.
• Place the cooled strawberry mixture in a blender and blend. Add about 10 mint leaves and 10 basil leaves and blend. Adjust to taste.
• Pour half the strawberry/herb mixture and half the egg whites into the whipped cream and fold together. Pour the rest of the strawberries and egg whites in and fold.
• Ladle the mousse into serving dishes and chill before serving, about one hour. A mint leaf makes a nice garnish.

STRAWBERRY-BASIL JAM

Steps:

• Clean and hull strawberries. Cut strawberries into pieces. Then weight to make 1.2 kg fruit for jam.
• In a suited pot mix strawberries, super gelling sugar and lime juice.
• Let stand for 2 hours, mixing from time to time.
• Over medium high heat bring to a boil stirring all the time.
• Let boil strawberry mixture for 4 minutes, stirring all the time.
• Remove from heat and add lime peel. Mix.
• Add coarsely chopped basil and mix.
• Fill into twist off preserving jars and close jars. Let stand for 1 minute and then turn up side down. Let stand for 10 minutes and turn over again. Let cool completely.
• NOTE on "Dr. Oetker's Super Gelling Sugar 3:1". Dr. Oetker is a well known brand in Germany. There are several gelling sugars available. The "3:1" super gelling sugar already contains pectin and you only need 1/3 of sugar. If you can't get it, you could also use Dr. Oetker's 2:1 super gelling sugar. Follow the instructions on the package.

MINT MOUSSE

Steps:

• In medium saucepan combine bars, broken up and 1/2 cup cream.
• Stir constantly over low heat until melted and smooth.
• Stir in mint extract.
• Remove from heat and cool completely.
• In medium size mixing bowl, beat on medium speed remaining cream and the powdered sugar until stiff peaks form.
• Add the food color and beat just until color is uniform.
• Gently fold in the cooled white mixture and optional chips if using, until well blended.
• cover and chill for at least 2 hours.
• Serve as desired.