Southernstrawberrymousse Recipes

Steps:

• Put the sweetened condensed milk, strawberries, sugar and lime juice in a blender. Blend until smooth and well mixed. Transfer to a bowl. Using a rubber spatula, fold in the lime zest and thawed frozen whipped topping until thoroughly combined.
• Scoop into 6 pretty glasses and add a vanilla wafer to each serving.

Steps:

• Place half the strawberries in a bowl and sprinkle with the granulated sugar and kirsch.
• Let macerate for 15 minutes.
• Puree the remaining strawberries together with the confectioners' sugar in a blender.
• Whip the cream to stiff peaks.
• Reserve a quarter of the whipped cream for garnish and refrigerate.
• Carefully fold the remaining cream into the pureed strawberries.
• Arrange the macerated strawberries in 4 balloon-shaped wine glasses, reserving a few strawberry slices for garnish.
• Fill the glasses with the strawberry cream, cover with plastic wrap, and refrigerate for a few hours.
• Pipe the reserved whipped cream through a pastry bag fitted with a star tip over the mousse and decorate with the remaining sliced strawberries.
• Variation: Substitute an equal amount of raspberries for the strawberries.

Steps:

• Make the mousse: Puree halved strawberries in a food processor. Pass through a very fine sieve into a bowl (you should have about 1 cup puree). Stir in 1 tablespoon lemon juice; set aside.
• Melt chocolate in a medium heatproof bowl set over a pan of simmering water, stirring until smooth; set aside.
• Put 1/4 cup cool water into a small bowl. Sprinkle gelatin over top; let stand until softened, about 5 minutes. Stir 1/4 cup cream and the confectioners' sugar in a small saucepan; bring to a simmer over medium heat. Add gelatin mixture, and stir until gelatin has dissolved. Pour into bowl with the melted chocolate, and stir until smooth. Whisk in 3/4 cup strawberry puree; reserve remaining 1/4 cup puree.
• Put remaining 1 3/4 cups cream into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until medium peaks form. Whisk one-third of the whipped cream into the chocolate mixture. Fold in the remaining whipped cream using a large rubber spatula. Refrigerate 1 hour. Stir 1 tablespoon lemon juice into the sliced berries. Fold berries into mousse; refrigerate 1 hour.
• Preheat oven to 425 degrees. Make the cake: Coat a 12-by-18-by-1-inch rimmed baking sheet with cooking spray. Line bottom with parchment paper, and spray parchment. Dust with flour, and tap out excess.
• Put eggs, egg yolks, and sugar into the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk constantly until the mixture is warm and the sugar has melted, about 2 minutes. Attach bowl to mixer fitted with whisk attachment. Beat on high speed until egg mixture is pale, thickened, and has cooled, about 6 minutes.
• Remove bowl from mixer; sift together flour and salt over the top of egg mixture, and sprinkle with lemon zest. Using a large rubber spatula, carefully fold the flour mixture into the egg mixture, cutting through center and lifting gently over sides. When the flour is almost incorporated, pour butter down side of bowl, and gently fold in to incorporate.
• Pour batter into prepared baking sheet; smooth top. Bake until center springs back when lightly touched, 7 to 12 minutes. Invert, and unmold cake onto a parchment-lined wire rack; peel parchment from cake, and let cool completely.
• Assemble the cake: Cut cake crosswise into 3 rectangles. Set one layer, top side down, on a wire rack set over a rimmed baking sheet. Brush with half of the remaining strawberry puree. Spread a 3/4-inch-thick layer of mousse over the top (about 2 cups mousse). Top with second cake layer, top side up. Brush with remaining strawberry puree, and spread with a 3/4-inch-thick layer of mousse. Place third cake layer on top, top side up. Refrigerate at least 2 hours (preferably overnight). Trim sides of cake to be straight.
• Make the ganache: Bring cream just to a boil in a small saucepan over medium-high heat. Pour hot cream over the chocolate in a medium bowl; let stand 5 minutes. Stir until smooth. Stir in salt and lemon juice. Let stand until ganache is pourable and has cooled slightly. Pour ganache over top of cake, allowing it to drip down sides. Refrigerate assembled cake 1 hour before serving. Using 2 large spatulas, transfer cake to a serving platter. Garnish with strawberries.

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Place strawberries in 6-cup mold; cover with 2 cups gelatin. Refrigerate 30 min. or until gelatin is set but not firm.
• Meanwhile, refrigerate remaining gelatin 30 min. or until slightly thickened. Whisk in 2 cups COOL WHIP until well blended. Spoon over gelatin layer in mold.
• Refrigerate 4 hours or until firm. Unmold. Serve topped with remaining COOL WHIP.

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:

• Mix three ingredients in freezer-proof large mixing bowl. Cover with plastic wrap and partially freeze. (about 45 minutes to an hour).
• Remove from freezer and beat with electric mixer until smooth; about 1 minute. (There will be chunks of strawberries).
• Pour into individual dishes or paper cups if desired. Return to freezer until firm and ready to serve! Will be "soft serve" consistency in about 3 hours. If you prefer it firmer and more like ice cream, freeze for at least 10-12 hours. Garnished with fresh strawberries if desired.

Steps:

• Cut a piece of foil or parchment longer than the circumference of a 6-cup/1.5-liter mold. Double it for stiffness. Wrap around the outside rim so that it rises at least an inch above the top of the dish, and tape to secure.
• Puree the berries with 1/4 cup/55 g sugar, the lemon juice and salt. Strain and reserve.
• Put the yolks in a nonreactive bowl with 1/4 cup/55 g sugar and 1/2 cup/125 g of the berry puree. (Reserve the remaining puree for another use.) Set the bowl over a saucepan of barely simmering water, making sure the bowl does not touch the water below, and whisk until the sugar dissolves and it is warm in the center. Remove the bowl from the saucepan and set aside.
• Put 1/4 cup/60 ml water into a ramekin, sprinkle the gelatin on top and let soften 5 minutes. Set the ramekin in the hot water in the saucepan (make sure the water does not come up over the edge of the ramekin) and let it melt, about 2 minutes. It should be translucent. Whisk this into the berry mixture, and let cool until it thickens slightly. Don't let it set too far.
• Beat the whites with the cream of tartar until foamy. Gradually incorporate the remaining 1/4 cup/55 g sugar, and beat to thick, shiny peaks like whipped cream. Whip the cream in a separate bowl. Stir a spoonful of the whites into the berry mixture to lighten it. Scrape the remaining whites and cream on top and fold together.
• Spoon into the prepared mold, cover and refrigerate until firm, about 4 hours.
• To serve, remove the collar and spoon into dishes. This is best eaten on the day it is made or the next day. After that, the gelatin starts to break down.

Steps:

• Put the strawberries, lemon juice, sugar and 2 tbsp water in a large pan over a medium heat and cook for 5 mins until the fruit has softened. Scrape into a bowl leave to cool. Tip 300g of the mixture into a blender (reserve the rest for later), blitz until smooth and sieve into a jug.
• Whisk the mascarpone in a large bowl to soften, then add the double cream, vanilla bean paste and lemon zest, and whisk again until just starting to thicken. Fold in the blitzed, sieved strawberry purée to combine - it will thicken a bit more. Alternatively, swirl it through so you have layers of compote going through the mousse.Will keep chilled for up to a day.
• Spoon or pipe the mousse into glass tumblers and top with the reserved strawberry compote, the gingernut crumbs, pistachios and dried strawberries, if you like.

Steps:

• Crush strawberries and add sugar, lemon juice and salt.
• Fold mashed berries into whipped cream.
• Pour into a refrigerator tray and freeze about 2 1/2 hours, stirring once during freezing.