Strawberry White Chocolate Mousse

strawberrywhitechocolatemousse1.jpg

Ingredients


  • Strawberries, 1 1/2, Lb
  • Lemon Juice, 2, Tbsp Divided
  • White Chocolate, 8, Oz Finely Chopped
  • Gelatin, 1 1/4, Tsp Unflavored
  • Heavy Cream, 2, Cups
  • Powdered Sugar, 2, Tbsp

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Non Vegetarian

Origin : Not Specified

Diet : A BloodType

Cooking Time

  • 10 Min

Preparation Time

  • 20 Min

(4/5)

Properties


Low carb No sodium No chicken No grains No oil High sugar High fat Complex carbs Low protein No glutten No cholesterol

Methods


  1. 1 Clean And Hull The Strawberries. Starting With About Half Of The Strawberries (3/4 Pound), Quarter Them And Pure Them In Either A Blender Or Food Processor. Then Press The Pure Mixture Through A Fine Sieve Into A Bowl. You Want To End Up With 1 Cup Of Pure. Stir In 1 Tbsp Of The Lemon Juice And Set Aside. With The Remaining 3/4 Pound Or So Of Berries, Slice As Many As To Fill Up 2 Cups, And Set Aside. 2 Melt White Chocolate In A Double Boiler, Or A Stainless Steel Bowl Set Over Simmering Water (Make Sure The Simmering Water Doesn'T Actually Touch The Bottom Of The Bowl.) Stir Until Smooth, Set Aside. 3 Put Cup Of Cool Water Into A Small Bowl. Sprinkle The Gelatin Powder Over The Water And Let Sit For 5 Minutes. 4 Stir Cup Of The Cream And The 2 Tbsp Of Powdered Sugar In A Small Saucepan, Bring To A Simmer Over Medium Heat. Add The Gelatin Mixture And Stir Until The Gelatin Has Dissolved. Pour Into The Bowl Of Melted Chocolate, And Stir Until Smooth. Whisk In 3/4 Cup Of The Strawberry Pure. Reserve The Remaining Cup Of Pure. 5 Using An Electric Mixer, Whip The Remaining 1 3/4 Cup Of Cream. (Note I Usually Use A Blender To Whip Cream, But In This Case An Electric Mixer Or Hand Beater Is Preferred, You Have Better Control Over The Amount Of Whipping.) Beat On Medium-High Speed Until Medium Peaks Form. Whisk One Third Of The Whipped Cream Into The Chocolate Mixture. Using A Large Rubber Spatula, Gently Fold The Remaining Whipped Cream Into The Mixture. Refrigerate For 1 Hour. 6 Stir The Remaining 1 Tbsp Of Lemon Juice Into The Reserved Sliced Berries. Fold The Sliced Berries Into The Mousse. Spoon Mousse Into Serving Cups And Refrigerate For At Least Another Hour, Preferably Several Hours, Or Even Over Night (Cover With Plastic Wrap). 7 When You Are Read To Serve The Mousse, Pour A Dollop Of The Reserved Strawberry Pure Onto Each Serving. Add A Few Slices Of Strawberries As Garnish.

Ingredients


  • Strawberries, 1 1/2, Lb
  • Lemon Juice, 2, Tbsp Divided
  • White Chocolate, 8, Oz Finely Chopped
  • Gelatin, 1 1/4, Tsp Unflavored
  • Heavy Cream, 2, Cups
  • Powdered Sugar, 2, Tbsp

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