I have been all about pastels this Spring. I am loving light pinks and light blues especially, so it is no surprise this mousse is the most beautiful shade of light pink, and I loved it!
There is a 100% chance that if you invite me somewhere this Spring and ask me to bring dessert, I am bringing this. Strawberries are already in full swing here in North Carolina, I am getting at least one package every week in my produce box and loving them. They are sweet and reminding me of summertime. I could not wait to make this mousse and now I can’t wait to make it again.
It is pretty, fluffy, easy to make, and make-ahead. I don’t really see dessert getting any easier. This dessert would be so cute served in individual parfait glasses.
For the Mousse:
1 tablespoon of Powdered Unflavored Gelatin
2 cups of Heavy Cream, divided
8 oz. Ripe Strawberries, hulled and halved
1/2 cup of Sugar
2 cups of Marscapone
1 Vanilla Bean, halved lengthwise and seeds scraped
For the Zesty Strawberry Salad: 1 lb. of Ripe Strawberries, hulled and sliced crosswise 2 tablespoons of Sugar 2 teaspoons of Lime Zest, finely grated
First, in a small bowl sprinkle the gelatin over 1/4 cup of the cream and let stand for 5 minutes.
Meanwhile, in a food processor, puree the strawberries until smooth.
Now, in a small saucepan stir 1/4 cup of the cream with the sugar over medium heat stirring until the sugar dissolves. Whisk in the gelatin mixture until it is dissolved; remove from heat.
In a large bowl, combine the marscapone and vanilla seeds. Beat with a hand-held electric mixer at medium speed, about 3 minutes, until thickened. Slowly drizzle in the gelatin mixture with the mixer still on. Fold in the pureed strawberries.
In a separate large bowl, beat the remaining 1 1/2 cups of heavy cream and medium speed until stiff peaks form. Fold the whipped cream into the mousse. Spoon into serving container, individual bowls or one large. Cover and refrigerate until well chilled, at least one hour.
While this is chilling, make the strawberry salad. Toss the strawberries with sugar and lime zest into a medium bowl. Let sit at room temperature for 20 minutes.* Spoon strawberries and juices over the mousse and serve.
*After the strawberries have set out for 20 minutes, they can be refrigerated and served the next day.
Happy Cooking, The Barbee Housewife Source: Food & Wine Magazine, April 2015