Strawberry Mousse

By Jrhayashi

I use this recipe as a filling for my pink velvet cake

Ingredients

• 1 pound strawberries, hulled and halved, plus 2 cups sliced strawberries
• 2 tablespoons fresh lemon juice
• 8 ounces white chocolate, finely chopped
• 1 1/4 teaspoons unflavored gelatin
• 2 cups heavy cream
• 2 tablespoons confectioners' sugar

Details

Servings 2

Preparation

Step 1

1. 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.

2.Melt chocolate in a medium heatproof bowl set over a pan of simmering water, stirring until smooth; set aside

3. 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

4. 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.

5.