Fresh Strawberry Mousse



I just heard that my sister Devina might not be coming down to India and I am thinking of ways and reasons to get her ass down here..she LOVES strawberries and I cant think of a better way to tempt her than this..simple Fresh Strawberry Mousse which will definitely keep you asking for more..hope it works..fingers crossed!..(on the offside that this plan doesn't work on Devina I am sure my baby sister Neetu will definitely come home to stay with me for a week! )


Ingredients
  • 200gs Fresh Strawberries
  • 400 ml Cream
  • 3 tsp Gelatin
  • 60ml Water
  • 1 cup Powdered sugar (more or less depending on your taste)
  • 1/2 packet Strawberry Jelly (optional)
  • 10 Strawberries (optional)



Method
  1. Transfer the cream into a bowl and keep in the freezer for 10 minutes.Keep the whipping blades in the freezer.
  2. Roughly chop strawberries and blend to a coarse paste. Keep aside.
  3. Sprinkle gelatin over 60 ml water and let stand for few minutes.
  4. Beat the chilled cream till thick and pouring consistency.Place in the fridge.
  5. Place the gelatin and water over low flame till the gelatin dissolves.
  6. Add gelatin liquid along with sugar and strawberry paste to the whipped cream and mix well.Place in freezer for 20 minutes(till its thick,do not let it set).Adjust sugar according to your taste.
  7. Remove and beat with whip or electric beater till smooth.
  8. Pour into a serving dish or individual glass and let it set in the refrigerator for 3 hours.
  9. Prepare strawberry jelly by following instruction on the packet.Let it cool a little in room temperature,pour over the set mousse and refrigerate till set.
  10. Garnish with strawberries. 

Comments

Post a Comment

Popular posts from this blog

Chocolate Truffles with Kahlua - Project Lavonne

Image
I read somewhere.."I would rather do nothing and be happy than do something I know I don't love " . ......and I am sooooo loving this. I love to bake.....you give me a choice between making a simple meal of dal and rice or bake a cake....I would without a doubt on my mind.....bake a cake....I would go to an extent of baking two cakes just to make my point that I rather bake.....for me the end result of baking is the most satisfying feeling ever.. I have been wanting to do a baking course for a very long time.....not coz I don't know to bake , I just wanted to learn more and that is when I  came across  Lavonne Baking Academy .....I was so excited looking at their website that I wanted to do every course that they offered.....I did not waste any time.....my husband always says that my attention span does not last for more than 5 seconds.....so I left immediately to Lavonne which is in domlur.....The whole place excited me.....I felt like I was in my comfort zone. After...
Read more

Raspberry Freezer Jam

Image
 Raspberry Freezer Jam This isn't a recipe...it's just to help myself remember what I did.  So the next time I make jam I can decide if I want to switch it up.  I'll explain.... In January, I stumbled on a blog called wordofwisdomliving.com and it opened my eyes to the extreme amount of processed foods we eat. High fructose corn syrup, sugar, hydrogenated oil, etc.  So when I went to make a batch of freezer jam and again looked at the amount of sugar and corn syrup, I wanted to try and make a change.  So I made a batch of sugar free that was sweetened with stevia (a natural non-caloric sweetener - still not the healthiest thing, but I feel like a step in the right direction).  The batch was awful (stevia has a bitter after taste sometimes) and I was so mad that I wasted that much fruit.  So I made a normal batch and decided to conduct an experiment on my kids.  I combined the two batches and waited to see if my kids would notice.  They never ...
Read more

Roasted Beets

This recipe is Elimination-Diet friendly.  The downside of beets is that they take a long time to cook.  The upside of beets is that they're delicious either hot or cold, so they're great in a packed lunch, and throw needed vitamin C and fiber into your diet.  Roasted beets are worth it, since they're much more flavorful and toothsome than canned varieties, and less expensive. If the beets come with greens, you can cook them up like swiss chard.  I would make the greens the first night, roast the beets during dinner, and eat the beets the next day.   Ingredients: 4-6 beets 1/4 cup olive oil 14 cup balsamic vinegar (optional) Recipe: Preheat oven to 400 degrees Fahrenheit Peeling beets is just like peeling potatoes, but messier.  Beet juice will stain a lot of surfaces, including countertops, hands, and fabrics.  It's easiest to just station yourself at the sink with a little water running (or a bowl of water if you're in a drought stat...
Read more