Yield: 8 Servings
|2 pints||Strawberries; sliced (about 2 1/2 cups)|
|2 tablespoons||Sugar; divided|
|2 tablespoons||Orange liqueur; optional|
|1 \N||Orange; grated zest of|
|1 \N||Envelope unflavored gelatin|
|1¼ cup||Heavy cream; divided|
|\N \N||Sweetened whipped cream|
|\N \N||Additional strawberries|
|\N \N||Mint leaves|
Date: Fri, 3 May 1996 07:57:17 -0700 (MST) From: Sandy Gamble <scg@...>
In food processor combine strawberry slices, ½ cup of the sugar, liqueur and zest; puree until smooth. Transfer to a large bowl.
In small pot over very low heat, combine orange juice with gelatin. Heat, stirring frequently, until all gelatin dissolves, about 2 minutes. Slowly whisk gelatin mixture into strawberry puree.
With mixer at high speed, beat cream until soft peaks form. Fold ¼ of whipped cream into strawberry mixture until well conbined., Gently fold in remaining whipped cream. Line 5 cup bowl or mold with plastic wrap. Pour in mousse. Chill until firm, about 2 hours.
To unmold, invert onto serving platter. Gently pull mold away from plastic wrap. Peel off wrap. Smooth sides of mousse, if necessary, with small warm knife or metal spatula. Garnish mousse with whipped cream, strawberries and mint, if desired. Ready to serve in 2 hours 20 minutes.
Tips: To make the cream extra fluffy, chill the cream, mixing bowl and beaters for at least 3 hours before beating.
Make sure that the orange juice mixture and strawberry puree is at about the same temperature, so it will combine more easily; (no lumps). SLOWLY whisk juice mixture into puree. From Woman's World Magazine April 30, 1996. See recipe "Garlicky Stuffed Steak" for complete menu.
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