Marbled Strawberry Mousse

Ingredients

3 pt strawberries, hulled 3 envelopes unflavored gelatin 3/4 cup sugar 1/8 tsp salt 3/4 cup water 2 tbsp lemon juice 1 tsp vanilla extract 4 egg whites, at room temperature 2 cup heavy or whipping cream	Advertisements

Preparation
 
Marbled Strawberry Mousse

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 stand 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. Makes 12
servings.

 

 
Servings:
12

 

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