This amped-up version of strawberries and cream features a mascarpone-enriched mousse and sugar-macerated berries.
Slideshow: More Strawberry Recipes
8 ounces ripe strawberries, hulled and halved
1 tablespoon powdered unflavored gelatin
2 cups heavy cream
1/2 cup sugar
2 cups mascarpone
1 vanilla bean, halved lengthwise and seeds scraped
1 pound ripe strawberries, hulled and sliced crosswise
2 tablespoons sugar
2 teaspoons finely grated lime zest
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.
The strawberry mousse can be refrigerated overnight.
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