Sunday, August 8, 2010

Homemade Strawberry Mousse

9 August is Singapore's National Day. Here is wishing Singapore a very Happy Birthday!!!  Let's celebrate Singapore's National Day with some freshly made strawberry mousse....yummy yummy. :)

Recipe adapted from "Everybody Eats Well in Belgium" by Ruth Van Waerebeek

INGREDIENTS (4 servings)

500g strawberries, hulled & sliced
2 tbsp granulated sugar
1 tbsp kirsch or Grand Marnier*
50g confectioners' sugar/icing sugar
1.25 cup heavy or whipping cream

* can be replaced with rum.

METHOD

1. First make sure the strawberries are hulled (remove the green leafy top) and sliced. Place half the strawberries in a bowl and sprinkle with granulated sugar and kirsch. Let macerate for 15 min.

2. Puree the remaining strawberries together with the confectioners' sugar in a blender.

3. Whip the cream to stiff peaks. Reserve a quarter of the whipped cream for garnish and refrigerate. Carefully fold the remaining cream into the pureed strawberries.

4. Arrange the macerated strawberries in 4 balloon shaped wine glasses, reserving a few strawberry slices for garnish. Fill the glasses with the strawberry cream, cover with plastic wrap and refrigerate for a few hours.

5. (Optional) Pipe the reserved whipped cream through a pastry bag fitted with a star tip over the mousse and decorate with the remaining sliced strawberries.

Serves 4.

Variation : Substitute an equal amount of raspberries for strawberries.

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