Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
Strawberry mousse is a great dessert for guests, or a great change of pace for family meals. It's a great way to use make the most of delicious strawberries, and it's gluten-free!
I recently rediscovered my love of all things mousse. It's something I've eaten from time to time in the past, but which never really lit up my food radar.
That changed recently when I was served a heavenly chocolate mousse for dessert. Now, I'm not much of a chocolate fan, but the mousse was a knockout. Light, fluffy, and flavorful, with a luscious texture.
I came away from that dinner thinking that I'd have to try my hand at making a strawberry version.
This recipe was the result. It makes 6-8 servings of tasty, delicious mousse with big strawberry flavor.
Clean, hull and slice strawberries. Be sure to save 6-8 strawberry slices for garnish.
In a medium bowl, finely chop half of the strawberries, but leave some chunks. Stir in sugar.
Allow chopped berries to macerate in the granulated sugar for 20 minutes or so.
In a chilled bowl, whisk cold cream until stiff peaks form. Be sure to reserve a bit of the whipped cream if you plan to garnish.
In another chilled bowl, whip egg whites until stiff peaks form.
Pureé the remaining strawberries together with the confectioners' sugar in a blender.
Fold whipped cream into pureéd strawberries. Fold egg whites into strawberry and whipped cream mixture, and chill for 20 minutes or so.
Arrange the macerated strawberries at the bottom of 6-8 chilled glasses. Fill the glasses with a thick layer of the strawberry cream.
Top each with whipped cream, as desired, and/ or a strawberry slice.
You can serve immediately, or refrigerate for up to a few hours.
You can substitute an equal amount of raspberries, blackberries, or other berries in place of strawberries.