STRAWBERRY MOUSSE - MOUSSE AUX FRAISE

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Hot and Dry season has arrived in California. All stone fruits are available; plums, peaches, nectarin, cherries. Yet strawberries are still abundant and very delicious. This mousse is very simple to make with as little as only 3 ingredients (fresh strawberries, sugar and whipping cream or creme fraiche or meringue.). It is a perfect dessert for a hot and dry day afternoon.  And you are a bit mood to have some  chocolate sauce with it…..I added the simple recipe at the end. Strawberry and chocolate are good friends!

STRAWBERRY MOUSSE — Mousse aux Fraise et Fraise 
Recipe adapted from gourmet notes by Kaku Ming / lumière de lune

Serves 4, using each about 6 to 8-ounces glass cups

1 pound (about 450 grams) fresh strawberries
5 tablespoons granulated sugar
2 tablespoons lemon or lime juice (optional)
3/4 cup (6 oz./ 185g) heavy cream
1 teaspoon vanilla extract
1 teaspoon (2 grams) unflavored gelatin
2 teaspoons water
1 very fresh egg whites (30 grams), optional
4 almond cookies biscuits sablés ** (homemade or store-bought) optional but highly recommended.

Fresh strawberries or raspberries for the top of the mousse as a decoration.

Rice the strawberries in cold water and pat dry with a paper towel. Remove stems, and cut into ½ or quarter if strawberries are large.
In a small bowl, mix the gelatine with water and dissolve in the microwave for about 15-20 seconds. Refrigerate it until use.
Pure the strawberries with 2 tablespoons granulated sugar and lemon juice (press through a sieve, or food processor or blender to make smooth pure.). Mix in the prepared gelatine.
Refrigerate it while whipping the cream .
Whip the cream until it peaks and add 2 tablespoons sugar, but not stiff.
Option for instead of the cream; Whip the egg whites with the rest of 1 tablespoon sugar to make shiny soft peak meringue.), and then hold pureed strawberries into the whipped cream.

Transfer to individual glass dishes (cup, bowl, etc.). Refrigerate overnight or at least 2 houses.
Decorate with a few fresh berries and mint etc.

**Almond Cookies
Makes 12 (2-inches diameter)

6 tablespoons (3.3 ounces/ 90g) unsalted butter, soft
¼ cup (50g) granulated sugar
½ teaspoon pure vanilla extract.
¼ cup (30g) almond meal or almond flour
½ cup (75g) all-purpose flour
A pinch of salt (optional)

In a medium-size mixing bowl, combine the butter, sugar and vanilla well. Add the almond flour, all-purpose flour and salt, and combine all the ingredients. Make a 2-inch diameter log, wrap with plastic and refrigerate for 1 hour before baking. Sliced the log 1/4 inch or less. Place them on cookie sheet. Bake at 325F (165C) for about 12 minutes.

CHOCOLATE SAUCE for every ordinary ice cream, mousse, mango flambe ot profiteroles.
Having a bit mood to have chocolate sauce also, here is the recipe:

1 bar (100g) of dark chocolate, chopped
¼ cup (55 ml) water
2 tablespoons sugar
2 tablespoons milk or cream.

In a small saucepan, heat up the water, sugar and milk or cream. Remove from the heat whisk in the chocolate. That is it! Strawberries dip in the chocolate?

 

 

 

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