Strawberry mousse (dupree)
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Strawberry mousse (dupree)
  Mousse    Dessert    Fruit  
Last updated 6/12/2012 1:25:08 AM. Recipe ID 58960. Report a problem with this recipe.
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      Title: Strawberry mousse (dupree)
 Categories: Dessert, Fruit
      Yield: 4 Servings
        1 pt strawberries -- hulled
        1    lemon -- juiced
      1/2 c  water
        2    envelopes gelatin
        2    eggs
        1    egg yolk
        6 TB sugar
      3/4 c  heavy cream -- whipped
  :          *For Decoration
    1 1/2 c  heavy cream -- stiffly
  :          whipped
        1    whole strawberries
  Lightly oil a 1-quart ring mold, charlotte mold, or bowl. Puree the
  strawberries in a food processor or blender. They should yield at
  least 1 cup of puree. Set aside. Place the lemon juice, water, and
  gelatin in a very small, heatproof pan, 1-cup metal measure, or
  microwave dish and let stand 5 minutes, or until spongy. Mix the
  eggs, egg yolk, and sugar ina heatproof bowl. Beat them with an
  electric mixer or whisk over nearly boiling water until the mixture
  is thick and light in color and the whisk leaves a light trail.
  Remove from the heat and continue to beat until the mixture is cool.
  Dissolve the gelatin over low heat or in the microwave, making sure
  all the granules are dissolved. Stir the liquid gelatin into the egg
  yolk mixture. Add the puree. Place the entire mixture over a pan of
  ice water and stir with a rubber spatula until the mixture is at the
  point of setting. Fold in the softly whipped cream. Pour the mousse
  into the prepared mold. Cover and chill until set, 3 to 4 hours or
  overnight. Lightly oil a serving plate. Tilt the mousse in its mold
  and pull it gently away from the sides to catch an air bubble. Place
  the oiled plate over the mold, then invert. Give a quick shake and
  remove the mold. Put the stiffly whipped cream into a pastry bag or
  plastic bag fitted with a star tip and decorate with rosettes of
  whipped cream. Place a whole berry on top of each. May be made up to
        1    day in advance. Make 4 or 6.
  [patH mcRecipe]

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Recipe ID 58960 (Apr 03, 2005)

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