Strawberry Mousse

Ingredients

1 quart fresh strawberries
1 package (1.4 ounces) 4 serving-size strawberry gelatin
1/2 cup boiling water
1/4 cup sugar
2 cups heavy cream
Whole strawberries and whipped cream for garnish

Directions

1. Wash and hull strawberries. Cut each in half and puree in a blender or food processor until smooth. Set aside.
2. In a large bowl, pour boiling water over gelatin and sugar. Stir until dissolved.
3. Pour pureed strawberries into gelatin and stir until combined. The mixture should be room temperature at this point. If not, refrigerate until cool.
4. Whip cream until stiff and fold into gelatin and strawberry mixture until well blended.
5. Spoon into individual serving dishes or keep in bowl and refrigerate for at least 2 hours or until set.

coffee mousse recipe

Coffee mousse

Serves: 6

Ingredients

For the sponge cake:

• 2 eggs
• 50g granulated sugar
• 40g Cake flour
• 10g Cornstarch
• 10g Cocoa
• 10g Butter
• 10g Milk

Coffee mousse

• 1 egg yolk
• 1 egg white
• 40g Granulated sugar
• 100g Milk
• 3 – 5 g instant coffee
• 2tsp Coffee liqueur (I used Kahlua)
• 80g heavy cream
• 4g Gelatin
• 25g Water

Instructions

Sponge cake:

1. Preheat your oven to 175ºC / 350ºF.
2. Place parchment paper onto a baking tin (about 20cm x 27cm or something with about the same area)
3. Sift together the flour, cornstarch and cocoa in a bowl.
4. Melt the butter together with the milk in the microwave until the butter has just melted.
5. With an electric mixer, whisk the eggs with sugar until thick and pale yellow. Then add the flour mixture and fold in with a spatula.
6. Add the butter/milk to the side of the bowl and fold in.
7. Pour the mixture into your baking tin and bake for 10-12 minutes on 170ºC 350ºF.
8. Let cool completely.

Mousse:

1. In a small container, add the gelatin and water. Let the gelatin absorb the water while you proceed.
2. Whisk the egg yolk with 20g sugar until thick and pale yellow.
3. Heat the milk in a pan with the instant coffee and liqueur. Remove from heat and stir in the gelatin until dissolved.
4. Place the bowl with egg yolks in an ice bath (I filled the sink) and little by little add the milk while stirring. Leave it in the ice bath.
5. With an electric mixer whisk the egg whites with 10g sugar until it forms stiff peaks.
6. Also whisk the cream with 10g sugar until it forms soft peaks.
7. Now (with bowl still in cold water) add ⅓ of the egg whites to the yolks and fold in, repeat with ⅓ of the cream and the rest of the egg whites and cream.
8. Leave the bowl in ice water for 20 minutes.

Assembly:

1. Cut the sponge cake so it will fit in your glasses or containers.
2. Scoop mousse into the glasses.
3. Chill in the refrigerator for at least three hours (or overnight).
4. Decorate with cocoa, some whipped cream and chocolate.

source: hungryatmidnight