Fresh Strawberry Mousse
(Source: America's Test Kitchen)
2 pounds strawberries, hulled (6 1/2 cups)
1/2 cup (3 1/2 ounces) sugar
Pinch salt
1 3/4 teaspoons unflavored gelatin
4 ounces cream cheese, cut into 8 pieces and softened
1/2 cup heavy cream, chilled
Cut enough strawberries into 1/4-inch dice to measure 1
cup; refrigerate until ready to garnish. Pulse remaining strawberries in food
processor in 2 batches until most pieces are 1/4 to 1/2 inch thick (some larger
pieces are fine), 6 to 10 pulses. Transfer strawberries to bowl and toss with
1/4 cup sugar and salt. (Do not clean processor.) Cover bowl and let
strawberries stand for 45 minutes, stirring occasionally.
Strain processed strawberries through fine-mesh strainer
into bowl (you should have about 2/3 cup juice). Measure out 3 tablespoons
juice into small bowl, sprinkle gelatin over juice, and let sit until gelatin
softens, about 5 minutes. Place remaining juice in small saucepan and cook over
medium-high heat until reduced to 3 tablespoons, about 10 minutes. Remove pan
from heat, add softened gelatin mixture, and stir until gelatin has dissolved.
Add cream cheese and whisk until smooth. Transfer mixture to large bowl.
While juice is reducing, return strawberries to now-empty
processor and process until smooth, 15 to 20 seconds. Strain puree through
fine-mesh strainer into medium bowl, pressing on solids to remove seeds and
pulp (you should have about 1 2/3 cups puree). Discard any solids in strainer.
Add strawberry puree to juice-gelatin mixture and whisk until incorporated.
Using stand mixer fitted with whisk, whip cream on
medium-low speed until foamy, about 1 minute. Increase speed to high and whip
until soft peaks form, 1 to 3 minutes. Gradually add remaining 1/4 cup sugar
and whip until stiff peaks form, 1 to 2 minutes. Whisk whipped cream into
strawberry mixture until no white streaks remain. Portion into dessert dishes
and chill for at least 4 hours or up to 48 hours. (If chilled longer than 6
hours, let mousse sit at room temperature for 15 minutes before serving.)
Serve, garnishing with reserved diced strawberries.
No comments:
Post a Comment