Marbled strawberry mousse

12 servings

Ingredients

Quantity Ingredient
3 cups Strawberries, hulled
3 Envelopes unflavored
Gelatin
¾ cup Sugar
⅛ teaspoon Salt
¾ cup Water
2 tablespoons Lemon juice
1 teaspoon Vanilla extract
4 Egg whites, at room temp
2 cups Heavy or whipping cream

Directions

Contributed to the echo by: Michelle Bass Originally from: Frank Nicke MARBLED STRAWBERRY MOUSSE Early in day or day ahead: Prepare collar for 1-½ 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.

NOTE: I think this dessert tastes better when it is made a day ahead so the flavors blend, but it doesn't look as nice (the egg whites and whipped cream start to lose volume, so it starts to lose its shape and height). If appearance is important to you, make it early the day it is to be eaten.

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