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Strawberry Mousse Recipe

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This recipe for Strawberry Mousse, by , is from Charlotte's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Devon Monroe-McClintic


2 cups fresh strawberries, hulled and cut in half
1 tablespoon (1 pack) unflavored gelatin
⅓ cup cold water
¾ cup granulated
1 tablespoon lemon juice
2 cups 35% or heavy cream, chilled

Purée the strawberries in a food processor. Strain if desired. Add sugar and lemon juice.

Sprinkle gelatin over the cold water to let it bloom for five minutes. Place in a double boiler over boiling water. Melt the gelatin. Take the gelatin out of the heat once melted. It will lose its binding properties if left in high heat.

Stir the gelatin into the strawberry purée and the cool until a bit thick.

Whip the heavy cream until medium stiff peaks form.

Gently fold the whipped cream into the purée with the rubber spatula until well incorporated..

Spoon into serving dishes or use as cake filling.




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