Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4
© Con Poulos

How to Make It

Step 1    Make the mousse

In a food processor, puree the strawberries until smooth; you should have 1 cup. Scrape the puree into a bowl.


Step 2    Make the mousse

In a small bowl, sprinkle the gelatin over 1/4 cup of 
the cream and let stand for 
5 minutes.

Step 3    Make the mousse

In a small saucepan, stir 1/4 cup of the cream with the sugar over moderate heat until the sugar dissolves. Whisk in the gelatin mixture until dissolved; remove from the heat.

Step 4    Make the mousse

In a large bowl, combine the mascarpone and vanilla seeds. Using a handheld elecric mixer, beat the mascarpone at medium speed until thickened, about 3 minutes. With the mixer on, slowly drizzle in the gelatin mixture and beat for 
1 minute. Fold in the strawberry puree.


Step 5    Make the mousse

In a large bowl, beat the remaining 1 1/2 cups of heavy cream at medium speed 
until stiff peaks form. Fold the whipped cream into the mousse and spoon into bowls. Refrigerate until well chilled, at least 1 hour.

Step 6    Meanwhile, make the strawberry salad

In a medium bowl, toss the strawberries with the sugar and lime zest. Let macerate at room temperature for 
20 minutes.

Step 7    Meanwhile, make the strawberry salad

Spoon the strawberry salad and juices over the mousse and serve.

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