Strawberry Rosewater Mousse Food

STRAWBERRY MOUSSE

Steps:

• Place half the strawberries in a bowl and sprinkle with the granulated sugar and kirsch.
• Let macerate for 15 minutes.
• Puree the remaining strawberries together with the confectioners' sugar in a blender.
• Whip the cream to stiff peaks.
• Reserve a quarter of the whipped cream for garnish and refrigerate.
• Carefully fold the remaining cream into the pureed strawberries.
• Arrange the macerated strawberries in 4 balloon-shaped wine glasses, reserving a few strawberry slices for garnish.
• Fill the glasses with the strawberry cream, cover with plastic wrap, and refrigerate for a few hours.
• Pipe the reserved whipped cream through a pastry bag fitted with a star tip over the mousse and decorate with the remaining sliced strawberries.
• Variation: Substitute an equal amount of raspberries for the strawberries.

STRAWBERRY MOUSSE: MOUSSE DE FRAISES

Steps:

• If using sheet gelatin, soak the sheets in cold water for 15 minutes.
• Puree the strawberries in a food processor. Drain through a fine strainer to eliminate the seeds. Heat the lemon juice and dissolve the powdered gelatin into it. Or, if using sheet gelatin, drain and dissolve the softened sheets into the warm lemon juice.
• Blend the lemon juice into the pureed strawberries, add the powdered sugar, and mix thoroughly. Cool the mixture completely until it thickens.
• Whip the cream and gently fold into the strawberry mixture. Pour into a lightly buttered mold and refrigerate for at least 3 hours.
• Remove from mold, and garnish with cleaned and sweetened sliced strawberries.

STRAWBERRY MOUSSE

Steps:

• Soak the gelatine in a bowl of cold water for 10 minutes, or until soft.
• Meanwhile, blend the strawberries, lemon juice and 1 tablespoon of sugar in a food processor until smooth. Remove 100g/3½oz of the purée, cover and store in the fridge until ready to serve (this is to top the mousses).
• Drain the gelatine and add to a bowl with 2 tablespoons of the purée. Melt in the microwave or a small saucepan, but don't let it boil.
• Whisk the egg whites until they hold firm peaks. Add the remaining 4 tablespoons of sugar and whisk again, until stiff, smooth and glossy.
• Whip the cream with the vanilla extract until it holds medium-firm peaks. Using a large spoon, fold the remaining strawberry purée, followed by the gelatine mixture, into the cream until thoroughly combined. Gently fold in the egg whites. Spoon the mousse into glasses, then cover and chill for at least 2 hours, or until set.
• To serve, spoon the reserved strawberry purée over the top of each mousse and top each mousse with a halved strawberry.

STRAWBERRY & ROSEWATER MOUSSE

Steps:

• Make the pâté à bombe according to the recipe instructions (see 'Goes well with'). Divide into 3 portions (you only need one portion for this recipe).
• Reserve 6 nice strawberries for decoration. Chop the rest into chunks of about 1-2cm and mix with the vinegar. Set aside for 20 mins. Spoon 1-2 tbsp into each of 6 glasses.
• Make the meringue according to the recipe instructions and mix in the rosewater with the pâté à bombe. Whisk the double cream until forming soft peaks, but do not over-whisk. Fold cream into the meringue mix followed by the remaining chopped strawberries.
• Pipe or spoon into glasses or a large serving bowl, decorate with the reserved strawberries and chill until required.

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.

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.