This amped-up version of strawberries and cream features a mascarpone-enriched mousse and sugar-macerated berries. Slideshow:  More Strawberry Recipes 

Dominic Quirke
April 2015

Gallery

Credit: © Con Poulos

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

STRAWBERRY MOUSSE
STRAWBERRY SALAD

Directions

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

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

  • 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.

  • 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.

  • 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.

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.

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

Make Ahead

The strawberry mousse can be refrigerated overnight.

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