Strawberry Mousse
A dish with thin cream and box strawberries at the center.
contains dairy
Ingredients
US
Metric
- 950 ml thin cream
- 1 box strawberries
- 240 ml sugar
- ¼ box gelatine (scant) or 1¼ tablespoons granulated gelatine
- 30 ml cold water
- 44 ml hot water
Make it lactose-friendly
- 1 quart thin cream → lactose-free cream or coconut cream
Steps
- Wash and hull berries, sprinkle with sugar, and let stand one hour; mash, and rub through a fine sieve; add gelatine soaked in cold and dissolved in boiling water. Set in pan of ice-water and stir until it begins to thicken; then fold in whip from cream, put in mould, cover, pack in salt and ice, and let stand four hours. Raspberries may be used in place of strawberries.
Nutrition (estimated, per serving)
| Calories | 441 |
|---|---|
| Protein | 4.7 g |
| Fat | 30.6 g |
| Carbs | 39.2 g |
| Fiber | 0.0 g |
| Sodium | 116 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States