Frozen Strawberry Mousse Bombe Food

STRAWBERRY BOMBE

Steps:

• Coat a 9cup glass bowl with nonstick cooking spray. Line with plastic wrap. set aside. Process strawberries in food processor with 1/4 cup of the sugar until smooth. Set aside.
• In top of double boiler over simmering water, whisk together egg yolks, eggs, and ramining sugar until smooth. Whisk in wine and continue to whisk until 160 degrees and mixture has the consistency of honey.
• Place top of double boiler in ice bath; whisk until cool. Stir in straberry puree. Split mixture between 2 bowls. Tiont mixture in one bowl with red food coloring.
• beat cream in another large bowl until soft peaks form. Fold half of the cream into the untinted mixture and half into the red tinted mixture. Pour the red tinted mixture into the prepared bowl. Stir in the untinted mixture and swirl. Cover and freeze overnight.
• To serve, allow bombe to stand at room temperature for 20 minutes. gently lift plastic wrap to losen bombe. Invert onto serving platter and remove bowl. Peel off plastic and smooth surface with spatula, if desired.
• Garnish with berries and mint.

FROZEN STRAWBERRY MOUSSE CAKE

Steps:

• Strain the syrup from the strawberries into a large heatproof bowl. Sprinkle the gelatin over it and stir well. Stand the bowl in a pan of hot water and stir until the gelatin has dissolved.
• Let cool, then chill for just under 1 hour, until beginning to set. Meanwhile, cut the sponge cakes in half lengthwise and spread the cut surfaces with the jam.
• Carefully whisk the creme fraiche into the strawberry jelly, then whisk in the canned strawberries. Line a deep, 8-inch loose-bottomed cake pan with waxed paper.
• Pour half the strawberry mousse mixture into the pan, arrange the cakes over the surface, and then spoon over the remaining mousse mixture, pushing down any sponge cake that rises up.
• Freeze for 1-2 hours until firm. Remove the cake from tha pan and carefully peel away the lining paper. Transfer to a serving plate. Decorate the mousse with whirls of whipped cream and strawberries.

SIMPLE STRAWBERRY MOUSSE

Steps:

• Mix three ingredients in freezer-proof large mixing bowl. Cover with plastic wrap and partially freeze. (about 45 minutes to an hour).
• Remove from freezer and beat with electric mixer until smooth; about 1 minute. (There will be chunks of strawberries).
• Pour into individual dishes or paper cups if desired. Return to freezer until firm and ready to serve! Will be "soft serve" consistency in about 3 hours. If you prefer it firmer and more like ice cream, freeze for at least 10-12 hours. Garnished with fresh strawberries if desired.

FROZEN STRAWBERRY MOUSSE, LOW CARB

Steps:

• Separate the egg whites into a small deep bowl, and the egg yolks into a medium bowl.
• Add Splenda, almond extract, vodka, food coloring and a pinch of salt to the yolks; whisk to combine.
• Add diced strawberries to yolks and whisk again.
• With an electric beater, whip egg whites to stiff peaks.
• Fold egg whites into yolk mixture in 2 additions.
• With an electric beater, whip heavy whipping cream to stiff peaks.
• Fold whipped cream into yolk mixture in 2 additions.
• Divide mousse between 4 8-oz.
• ramekins or serving dishes and freeze for 2-4 hours.
• For ease of handling, place dishes in a baking pan (an 8 x 8 pan holds 4 ramekins) before transferring to freezer.
• If mousse has been in the freezer for more than 4 hours, let sit at room temperature 30 minutes before serving.
• Contains about 4.
• 5 Net Carbs per serving.