posted by SandyOH 07-16-102 9:08 AM
Summer Fruit Mousse
Final assembly of this dessert should be done within 2 hours of serving. The fruit puree can be made up to a day ahead and refrigerated. This recipe adapts itself to most summer fruits and berries. Adjust the sweetness and lemon juice-level to the fruit; strain out large seeds of berries, such as raspberries if you want.
1 pint (12 ounces) ripe strawberries (rinsed drained and halved)
1/4 cup plus 1-1/2 tablespoons granulated sugar
2 teaspoons fresh lemon juice
1/8 teaspoon salt
1 teaspoon grated fresh orange rind
1 cup whipping cream
1/2 teaspoon vanilla
Beat strawberries, 1/4 cup sugar, lemon juice and salt in a medium-size bowl with electric mixer until almost smooth. Stir in orange peel. Measure and reserve 1/3 cup for garnish.
With clean beaters, beat cream, remaining 1-1/2 tablespoons sugar and the vanilla in a large bowl until soft peaks form when beaters are lifted. Fold in remaining puree until blended.
Spoon about 1/2 cup mixture into each of 6 stemmed glasses or dessert bowls. Cover with plastic wrap and refrigerate up to 2 hours.
To serve, top each with some of the reserved fruit puree.
Makes 6 servings
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