Jade’s off from school today so it was a good day to make dessert. Totally influenced by the market, we decided to go with the strawberries again. We again chose the Gariguette variety which is handsome, packed with flavor, juicy and kind of expensive. These are Jade “material girl’s” favorite kind.
The recipe made so much mousse that I decided to experiment with molds and some plate decoration with strawberry sauce and balsamic vinegar. I watched a couple of videos and believed I was ready. As a backup, I simply filled some dessert glasses with the mousse and strawberry syrup. Good thing. The mousse came out of the molds in an unattractive fashion and I should have had Jade do the art work.
1 1/2 lb of strawberries
1 ounce of leaf gelatin
1/2 cup confectioner’s sugar plus 4 tbsp
750 ml whipping cream
2/3 cup water
3 tsp cornstarch
Soak the gelatin leaves in cold water for 10 minutes. Cut the stems off 1 lb of the strawberries and cut in half. Puree in blender or food processor. Heat about 1/3 of the puree to boiling and then add softened gelatin, blending until gelatin melts. Add the rest of the puree and blend. Set aside and allow to cool.
Beat the cream in a mixer until it forms soft peaks. Add the 1/2 cup of confectioner’s sugar and continue to beat to incorporate. Fold the whipped cream into the cooled puree until well blended. Place in molds/dessert glasses and refrigerate for a least 2 hours.
To make the strawberry sauce, mash 1 cup of strawberries, add the water and heat to boiling, simmering for 2 minutes. Add the remaining 4 tbsp of sugar and the cornstarch. Cook until thickened.
Decorate with remaining strawberries.