Prep. Time: 15 minutes
Cooking/Assembly Time: 15 minutes
Chilling Time: 30 minutes (puree) plus 4 hours (minimum)
Yield: 4 – 8 ounce (113 g – 226 g)
Ingredients:
• 4 cups fresh strawberries, hulled, cored and cut in half (if extra large cut into quarters)
• ⅓ cup granulated sugar
• 1 tablespoon freshly squeezed lemon juice
• ¼ teaspoon vanilla
• 1 envelope gelatin
• 1 cup heavy whipping cream
Method:
- Combine the strawberries, sugar, lemon juice and vanilla in a large saucepan. Allow liquid to come to a boil, reduce to a simmer, stirring frequently and cook until strawberries become soft; about 5 minutes.
- Remove from heat. Pour into a blender and puree until smooth. Pour back into saucepan.
- Pour ¼ cup cold water into a small bowl. Add the gelatin and let soften for 5 minutes.
- Add gelatin mixture to the warm puree and stir until the gelatin melts. Allow mixture to fully cool at room temperature.
- In the bowl of a freestanding mixer (or in a large bowl with a hand held mixer) whip the cream until it holds still peaks. Add the cooled puree and fold to fully combine.
- Pour into serving containers, cover and refrigerate at least 4 hours and up to 2 days.
http://www.foodbuzz.com/blogs/5863898-chilled-strawberry-mousse-and-a-strawberry-spritzer