WKYT - Chef Walter - Recipes

Fresh Strawberry Mousse Friday, April 23, 2010


1 quart strawberries, hulled and sliced, divided
1 cup confectioners sugar
½ water
1 envelope unflavored gelatin
1 pint heavy cream, whipped


Soften gelatin in the water and warm just enough to dissolve the gelatin. Reserve. Puree half of the strawberries. Blend in sugar. Mix the gelatin mixture in the pureed strawberries. Stir in remaining strawberries. Fold into whipped cream. Turn into a 1 ½ quart mold. Chill until firm. Unmold and serve cold.


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