Light Strawberry Mousse Recipes

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Stir in flour. Press onto the bottom of a 9-in. or 10-in. springform pan; prick with a fork. , Bake at 350° for 10 minutes. Reduce heat to 300°; bake 20-25 minutes longer or until lightly browned. Cool. , Meanwhile, for filling, puree enough berries (about 1-1/2 pints) to make 2 cups. Set aside remaining berries for garnish. Stir lemon juice and sugar into puree. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Add to puree; chill until mixture begins to thicken. , Fold in whipped cream and food coloring if desired. Pour into crust; chill until set. Garnish with reserved strawberries.

Steps:

• Put all but 2 strawberries into a pan along with 100ml water and the sugar. Over a medium heat, cook strawberries until soft enough to mash, about 3 mins. Take off the heat and squash the berries, using a fork, until pulpy. Add the marshmallows, then stir them into the hot strawberries until they dissolve. Leave to cool.
• Whip the cream until it holds its shape. Fold the cream into the cooled strawberry mix, then spoon into one bowl or separate pots and chill for about 2 hrs, or until set. Cut the reserved strawberries in half and use to decorate.

Steps:

• Choose four of the best-looking strawberries and set these aside to finish the mousse, then hull and roughly chop the rest. Tip these into a blender or food processor along with the sugar and blitz until smooth.
• Whisk the cream to stiff peaks. Reserve roughly 4 tbsp of the strawberry purée in a small dish, then fold the rest through the whipped cream until it turns an even shade of pink. Divide the reserved purée between four small serving glasses or ramekins. Spoon the mousse over the top, then chill for at least 1 hr. Will keep chilled for up to a day. Just before serving, halve the reserved strawberries and use these to decorate the mousse.

Steps:

• Crush strawberries; drain and reserve juice. Set berries aside. Add enough water to reserved juice to measure 3/4 cup; pour into a saucepan. Bring to a boil. In a small bowl, combine gelatin and sugar; add boiling juice mixture and stir until gelatin is dissolved. Cool completely. , Stir in crushed strawberries. In a small bowl, beat cream until soft peaks form; fold into berry mixture. Return all to the bowl. Cover and refrigerate for several hours or overnight. Before serving, beat until fluffy.

Steps:

• In a blender or food processor, puree strawberries with orange juice and lemon juice until smooth.
• Set aside.
• In blender or food processor, puree cottage cheese and yogurt until smooth.
• Set aside.
• Put water in small saucepan.
• Stir in gelatin; let stand for 1 minute.
• Dissolve over low heat, stirring constantly.
• Add 1/3 cup sugar.
• Cook and stir until sugar has completely dissolved and mixture has thickened slightly.
• Place in a large bowl; whisk until just warm to the touch.
• Do not allow it to jell.
• Slowly whisk strawberry puree and yogurt-cottage cheese puree into the gelatin mixture.
• Place in the freezer for 30-40 minutes, or until quite thick but not set.
• Whisk occasionally so that lumps don't form.
• Beat egg white until soft peaks form.
• Add 1 T.
• sugar and beat until stiff peaks form.
• Gently fold beaten egg white into strawberry-gelatin mixture, blending thoroughly.
• Transfer to a serving bowl or to 4 individual serving bowls.
• Chill for at least 8 hours before serving.