Recipe: Strawberry Mousse

Introduction

Ingredients

• 1 pound fresh strawberries
• 1/2 cup granulated sugar
• 1 tablespoon fresh lemon juice
• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 1 cup heavy cream
• 1/4 cup confectioners' sugar

Instructions

1. Wash and hull the strawberries. Cut them into quarters and place them in a blender or food processor.
2. Add the granulated sugar and lemon juice to the strawberries and blend until smooth.
3. Sprinkle the gelatin over the cold water in a small saucepan. Let it sit for 5 minutes to soften.
4. Heat the gelatin mixture over low heat, stirring constantly, until the gelatin has dissolved completely.
5. Add the gelatin mixture to the strawberry puree and blend until well combined.
6. In a separate bowl, whip the heavy cream and confectioners' sugar until stiff peaks form.
7. Gently fold the strawberry mixture into the whipped cream until fully combined.
8. Spoon the mixture into individual serving dishes or a large bowl.
9. Refrigerate the mousse for at least 2 hours, or until set.
10. Garnish with fresh strawberries or whipped cream, if desired.

Nutrition

• Calories: 222
• Fat: 14g
• Saturated Fat: 9g
• Cholesterol: 54mg
• Sodium: 23mg
• Carbohydrates: 22g
• Fiber: 1g
• Sugar: 19g
• Protein: 2g

Tips and Variations

• Use fresh, ripe strawberries for the best flavor.
• If you don't have a blender or food processor, you can mash the strawberries with a fork or potato masher.
• If you prefer a sweeter mousse, you can add more granulated sugar or confectioners' sugar.
• You can also add a splash of vanilla extract for extra flavor.
• If you want a lower-fat version of this recipe, you can use light or fat-free whipped topping instead of heavy cream.
• You can also try using other types of fruit, such as raspberries or blueberries, instead of strawberries.
• If you want a firmer mousse, you can add more gelatin. If you want a softer mousse, you can use less gelatin.
• You can also experiment with different garnishes, such as chocolate shavings or chopped nuts.

Conclusion