D & C Recipes - Layered Strawberry Mousse
Layered Strawberry Mousse
- 600g strawberries hulled, chopped - I like to use mixes berries for a different look
- 1/2 cup icing sugar mixture
- 1 tbsp powdered gelatine
- 300ml thickened cream
- 2 egg whites
Extra 300ml thickened cream, whipped
Place fruit, icing sugar and 1/3 cup water in a food processor. Process until smooth. Using the back of a spoon, push mixture through a sieve set over a bowl. Discard seeds and pulp.
Place 2 1/2 tablespoons hot water in a small jug. Sprinkle over gelatin. Stir until dissolved. Whisk gelatin mixture into fruit purée.
Spoon 1/4 cup of fruit mixture into each of 6 x 1 1/2-cup-capacity glasses. Refrigerate for 30 minutes or until firm.
Set aside remaining strawberry mixture, at room temperature. Decorate with grated Chocolate, crumbled biscuits or store bought flowers.