Marbled Strawberry Mousse Food

MARBLED STRAWBERRY MOUSSE

Steps:

• Early in day or day ahead: Prepare collar for 1 1/2 quart souffle dish: tear off 20-inch strip of waxed paper; fold lengthwise to make a 20-inch by 6-inch strip.
• Wrap strip around outside of dish so collar stands 2 inches above rim.
• In food processor or blender, puree strawberries.
• Pour 1 cup puree into a small bowl, remaining puree into a large bowl.
• In 1 quart saucepan, mix gelatin, sugar and salt.
• Add water; cook over low heat until gelatin is completely dissolved, stirring often.
• Into puree in small bowl, stir 2 tablespoons of gelatin mixture.
• Into puree in large bowl, stir lemon juice, vanilla and remaining gelatin mixture.
• Refrigerate mixtures, stirring often, until mixtures mound when dropped from spoon (about 45 minutes).
• In small bowl, with mixer at high speed, beat egg whites until stiff peaks form.
• In large bowl, with mixer at medium speed, beat cream until stiff peaks form.
• Using a spatula, gently fold egg whites and cream into strawberry mixture in the large bowl.
• Alternately spoon strawberry mixtures from large and small bowls into prepared souffle dish.
• Cut through mixtures with knife to make marbled design, then cover and refrigerate until mousse is set (about 3 hours).
• Carefully remove waxed paper collar before serving.

STRAWBERRY MARBLE MOUSSE

Steps:

• Hull and quarter the strawberries. Place in a microwave bowl and microwave for 3 minutes on high. Roughly mash with a fork and set aside to cool.
• Place the marshmellows and white chocolate in a saucepan with 1 tbsp water and melt over a low heat. Leave to cool for 1 minute.
• In a separate bowl whisk the double cream with the vanilla extract to a soft peak. Fold the cream into the marshmellow mixture, then add the cooled strawberries, stirring gently to give a rippled effect.
• Spoon into glass dishes and top with the whole strawberries and chocolate curls. Chill in the fridge for at least 2 hours before serving.

STRAWBERRY MOUSSE

Steps:

• Put all but 2 strawberries into a pan along with 100ml water and the sugar. Over a medium heat, cook strawberries until soft enough to mash, about 3 mins. Take off the heat and squash the berries, using a fork, until pulpy. Add the marshmallows, then stir them into the hot strawberries until they dissolve. Leave to cool.
• Whip the cream until it holds its shape. Fold the cream into the cooled strawberry mix, then spoon into one bowl or separate pots and chill for about 2 hrs, or until set. Cut the reserved strawberries in half and use to decorate.

EASY STRAWBERRY MOUSSE

Steps:

• Choose four of the best-looking strawberries and set these aside to finish the mousse, then hull and roughly chop the rest. Tip these into a blender or food processor along with the sugar and blitz until smooth.
• Whisk the cream to stiff peaks. Reserve roughly 4 tbsp of the strawberry purée in a small dish, then fold the rest through the whipped cream until it turns an even shade of pink. Divide the reserved purée between four small serving glasses or ramekins. Spoon the mousse over the top, then chill for at least 1 hr. Will keep chilled for up to a day. Just before serving, halve the reserved strawberries and use these to decorate the mousse.