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Strawberry Mousse

Source of Recipe


From "The Silver Palate Cookbook, 25th Anniversary Edition"



List of Ingredients



• 2½ pints strawberries, stemmed, washed and drained
  
• 2 Tbsp fresh lemon juice
  
• 1 Tbsp unflavored gelatin
  
• 6 Tbsp boiling water
  
• 2 egg yolks
  
• 2/3 cup sugar
  
• 2 Tbsp Cointreau
  
• 2 cups heavy cream, chilled
  
• .
  
• Additional whole strawberries
  






Instructions



1. Combine strawberries, lemon juice and gelatin in a food processor. Purée until smooth. Carefully pour in the boiling water and process again briefly. Let mixture cool to room temperature.
   
   
2. Beat the egg yolks and sugar together until pale yellow and thick. Whisk in the Cointreau and beat for another minute. Pour the egg mixture into the top of a double boiler set over simmering water and stir until slightly thickened and hot to the touch. Cool to room temperature.
   
   
3. Combine the strawberry and egg mixtures and chill until just beginning to set. Whip the cream to soft peaks and fold gently into the chilled mousse mixture. Spoon into 8 to 10 individual dessert glasses or a serving bowl. Chill for at least 4 hours. Garnish with whole strawberries before serving.
   
   Serves 8 to 10