Strawberry Malted Mousse Cups Food

STRAWBERRY MOUSSE DESSERT CUPS

Steps:

• In small bowl, sprinkle gelatin over 1 tablespoon whipping cream; set aside to soften gelatin.
• In food processor, place strawberries and powdered sugar. Cover; process until smooth. Pour mixture into 1-quart saucepan; add softened gelatin. Cook over medium heat, beating with whisk occasionally, until mixture comes to a simmer and gelatin is dissolved. Remove from heat; cool 30 minutes.
• In small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. On low speed, beat strawberry mixture into whipped cream until blended.
• Place mousse in decorating bag fitted with small star tip. Pipe mousse into chocolate cups. Refrigerate until set, about 30 minutes, or up to 2 hours before serving. Garnish with fresh sliced strawberries, if desired.

JELL-O® STRAWBERRY MOUSSE CUPS

Steps:

• Add boiling water to gelatin mix in large serving bowl; stir 2 min. until completely dissolved. Add ice; stir until completely melted. Gently stir in 1-1/2 cups each COOL WHIP and berries until well blended.
• Spoon into dessert dishes. Refrigerate 2 hours or until firm.
• Top with remaining COOL WHIP and berries just before serving.

OLD-FASHIONED STRAWBERRY MALTED SHAKE

Steps:

• Blend ice cream, malt powder and milk until smooth.
• Pour into a glass and garnish as desired.

STRAWBERRY MOUSSE CUPS

Steps:

• Place the strawberries in a saucepan and add sugar and water, cook over medium low heat.
• Stir gently until the sugar has dissolved, simmer for 10 minutes until the strawberries are soft and syrupy.
• Puree the strawberry mixture and gelatine in a food processor until smooth, set aside to cool.
• Fold through cream, pour into 8 1/2 cup capacity serving glasses and refrigerate for 30 minutes until set.

QUICK CHEAT'S STRAWBERRY MOUSSE

Steps:

• Put the strawberries, lemon juice, sugar and 2 tbsp water in a large pan over a medium heat and cook for 5 mins until the fruit has softened. Scrape into a bowl leave to cool. Tip 300g of the mixture into a blender (reserve the rest for later), blitz until smooth and sieve into a jug.
• Whisk the mascarpone in a large bowl to soften, then add the double cream, vanilla bean paste and lemon zest, and whisk again until just starting to thicken. Fold in the blitzed, sieved strawberry purée to combine - it will thicken a bit more. Alternatively, swirl it through so you have layers of compote going through the mousse.Will keep chilled for up to a day.
• Spoon or pipe the mousse into glass tumblers and top with the reserved strawberry compote, the gingernut crumbs, pistachios and dried strawberries, if you like.

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.