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Tuesday, March 24

Strawberry mousse with strawberry salad

Strawberries, hulled, halved;
sliced crosswise
8 ounces +
1 pound
Gelatin, unflavored powder
1 tablespoon
Cream, heavy
2 cups
Sugar, granulated
½ cup +
2 tablespoons
Mascarpone
2 cups
Vanilla bean, halved lengthwise, seeds scraped
1
Lime zest, finely grated
2 teaspoons
  1. In a food processor, pureé the strawberries until smooth; you should have 1 cup; scrape into a bowl. 
  2. In a small bowl, sprinkle the gelatin over ¼ cup cream; let stand for 5 minutes. 
  3. In a small saucepan, stir ¼ cup cream with ½ cup sugar over moderate heat until the sugar dissolves. 
  4. Whisk in the gelatin mixture until dissolved; remove from heat. 
  5. In a large bowl, combine the mascarpone and vanilla seeds. 
  6. Using a handheld electric mixer, beat the mascarpone at medium speed until thickened, about 3 minutes. 
  7. With the mixer on, slowly drizzle in the gelatin mixture, and beat for 1 minute. 
  8. Fold in the strawberry pureé. 
  9. In a large bowl, beat the remaining 1 ½ cups cream at medium speed until stiff peaks form. 
  10. Fold the whipped cream into the mousse, and spoon into bowls.
  11. Refrigerate until well chilled, about 1 hour.
  12. Meanwhile, combine the sliced berries, 2 tablespoons sugar, and zest; let rest 20 minutes at room temperature. 
Recipe from Food&Wine Magazine, April 2015.

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