23285 Springtime Strawberry Mousse (Gluten-Free) - Celiac.com
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Springtime Strawberry Mousse (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.

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.

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
  • ⅔ 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.

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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.

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2 Responses:

 
Jeanne Foerch
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
03 Jun 2013 2:30:47 PM PDT
I will serve this strawberry mousse!!

 
Terri
Rating: ratingfullratingfullratingemptyratingemptyratingempty Unrated
said this on
03 Jun 2013 7:17:21 PM PDT
Raw eggs? Not appealing to me. Maybe I'll try without eggs.




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I know this post is a year ago... however it is still on the first page of the travel section! I am from Uruguay, (South America) and I can answer this question for people that may look at it in the future. As a South American - I can say that the cuisine varies greatly. In cities, you shouldn't have any more than the normal amount of difficulty finding food. For example, in Montevideo, the city I am from, you'll have no problem finding dedicated entire Celiac stores. Meat is a large part of restaurant menus, so parilladas (similar in theory to steakhouses, would be very easy to navigate). Uruguayans do eat a lot of pastries, and just like in the states... Most mainstream bakeries are not gluten free, but like I mentioned there are places that specialize. In Uruguay, there is knowledge of Celiac and a large health awareness. Some of the foods can be costly, cost of living in general is not low. In large swaths of South America, the foods you mentioned - Potatoes, rice, meat, etc are abundant, as are fresh fruits and veggies. Avoiding corn does make it tricky. Peru can be a great place for non-gluten eaters. Peru uses very little gluten (they are the original quinoa eaters) but there is a lot of corn in the diet (and since you are corn sensitive, that would be a food you would need to navigate). Latin America spread over two continents! In this area you will find a great variety in cultures, cuisines, and knowledge of celiac. There is no reason why If you want to experience Latin America, that you have to rule out an entire region of the world because of Celiac. Navigating it will be different, but it is doable!

Recently diagnosed last week does the pain ever get better??

George, i am sorry that you are not feeling well! ?? I am not a doctor, but just trying out drugs to stop your symptoms just seems like a band aid approach. It sounds like he suspects IBS which is really, in my opinion, "I be stumped". Has inflammatory bowel disorder (IBD) (more lovely autoimmune disorders) been ruled out? This includes both Crohn's and Colitis. My niece was diagnosed with Crohn's finally with a pill camera after all other tests were given. The damage was not within reach of any scope. I am just throwing out suggestions. Hopefully, you and your doctor will figure it out soon!

Celiac disease is an autoimmune disease that happens to have a known trigger -- gluten. Flare-ups develop (antibodies) causing damage. Not just in the small intestine, but systemically. One gluten exposure can cause antibodies to increase for days or months! Antibodies are being measured during the celiac blood tests. If there is no gluten exposure, there will be no antibodies. These antibodies can come down in some people in as little as two weeks. Recommendations require gluten 2 to 4 weeks daily for the biopsies taken via endoscopy in order to be sure to catch damage, but 8 to 12 weeks for the blood tests. The endoscopy is considered the "gold standard" in helping to diagnose celiac disease, but there are other things that can damage the small intestine. So, the blood test helps solidify the diagnosis. So, if you want a good result on your endoscopy, you need to be eating gluten daily for two week prior at a minimum. I know it is tough and you are feeling sick. Wish there was a better way to catch active celiac disease.

Hi everyone, Just an update to my situation. I had thought that I might be getting better since I started adding gluten-free grain back into my diet but I was wrong. It seems that the Methscopalamine Bromide just delayed the effects, didn't stop them. I had to stop taking it because one of the side effects is to stop sweating, which I did. There were times when I felt hot and almost couldn't catch my breath. Anyway, my doc put me on Viberzi instead. I took 3 doses, 1 Tuesday evening and then 1 Wednesday morning and then again Wednesday evening. Each time I took 1, it seemed that about half an hour later I would develop severe abdominal cramping, pain in my neck, shoulders and upper back and a feeling like my insides were on fire. My face felt like it was hot and tingling. It wasn't warm to the touch but felt like it to me. Worse of all is it didn't work anyway, I still had diarrhea. I stopped taking Viberzi after reading the precautions pamphlet which said, "stop taking Viberzi and tell your doctor if you have abdominal cramping, pain which radiates to your shoulders or upper back." Go figure. Anyway, today is 3 weeks straight of diarrhea and still no diagnosis and not sure what he's going to want to do next. George