Celiac.com Sponsor (A1):


Join eNewsletter


Celiac.com Sponsor (A1-m):



Join eNewsletter
  • Join Our Community!

    Ask us a question in our celiac / gluten-free forum.

  • Jefferson Adams

    Springtime Strawberry Mousse (Gluten-Free)

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

    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.

    Photo: CC--tristankenneyThat 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.



    Celiac.com Sponsor (A12):






    Celiac.com Sponsor (A12-m):




    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.

    Ingredients:

    • 1½ pounds ripe strawberries, hulled and sliced
    • 2 tablespoons granulated sugar
    • ¼ cup confectioners' sugar
    • 1 pint heavy cream or whipping cream
    • 2 tablespoons white sugar
    • 6 egg whites

    Directions:
    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.

    0

    User Feedback

    Recommended Comments



    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Restore formatting

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-m):




  • Related Articles

    Scott Adams
    Ingredients: to make a 1½ lb cake in an 8 tin
    1 large banana
    or 4 oz/100g grated carrot or apple
    or 4 oz / 100g unsweetened tinned chestnut purée
    or 4 oz / 100g tofu
    2 eggs
    4 oz or 100g margarine - hard
    4 oz or 100g granulated sugar
    8 oz or 200g mixed fruit
    several glacé cherries
    ¼ pint or 150ml hot water
    4 oz or 100g lentil flour ( or gram flour)
    4 oz or 100g rice flour
    ½ teaspoon or 2g bicarbonate of soda
    ¼ teaspoon or 1g cream of tartar
    ¼ teaspoon or 1g tartaric acid
    1 level teaspoon 1g mixed spice
    Put the margarine, sugar, mixed fruit and hot water in a large pan a...

    Scott Adams
    This recipe comes to us from Shirlee Finn. It was made especially for her by Anne Gardinier in Canada. No one, but no one, will be able to tell this from the real thing.
    4 Eggs.
    2 cups Sugar.
    1 ¼ cup Oil.
    1 ¼ cups Rice Flour.
    ¼ Cup Potato Flour.
    ½ Teaspoon Xanthan Gum.
    2 teaspoons Cinnamon.
    2 teaspoons Baking Powder.
    1 teaspoon Baking soda.
    1 teaspoon Salt.
    3 cups Grated Carrots.
    ½ Cup Chopped Pecans or Walnuts.
    2 cups chopped Apples.
    Heat oven to 350F. Beat Eggs well gradually adding sugar until the mixture is light and fluffy. Beat in Oil. Sift in the dry ingredients. Then add the Nuts...

    Scott Adams
    This recipe comes to us from Judy Ritchie.
    1 cup sliced or slivered almonds, toasted
    1 tablespoon + 1 cup sugar, divided
    ¾ cup(1-½ sticks) butter
    ½ cup cocoa
    5 eggs, separated
    1/8 teaspoon salt
    Additional sliced almonds
    Apple slices
    Honey preheat oven 375F
    Place toasted almonds and l T sugar in the bowl of food processor. Process to a fine grind and set aside. Melt the butter, stir in the cocoa and cool.
    Meanwhile, in a large bowl beat the egg yolks with ¾ C sugar until pale yellow in color. Add cocoa mixture and salt. Mix well. Add ground almonds. In a separate bowl, beat egg whites until foa...

    Scott Adams
    Ingredients:
    1 cup milk
    3 tablespoons sweet rice flour
    ½ cup white shortening/Crisco
    ½ cup butter or margarine
    1 cup sugar
    1 teaspoon vanilla
    Directions:
    Cook milk & rice flour in a large bowl in the microwave, stirring often, until very thick--about 5 minutes and let cool . Cream shortening and margarine and add sugar, beat until it is no longer grainy. Add cooled glop and beat until very fluffy. Makes about 4 cups.