I recall living in a home in Scarborough (east Toronto) when I was a little boy and the home had strawberries growing around the front and side of the home. These were the tastiest strawberries unless my impatience got the best of me and I would eat unripened strawberries.
Strawberries are in season and while I am happy to eat them raw, they make for great desserts as well, like this Strawberry Mousse. You’ll also need some sugar, vanilla, and some whipped cream. A garnish of a half strawberry and you have a pretty (and tasty) little dessert.
Recipe by Peter MinakiCourse: Dessert, Featured, Vegetarian
Servings
4
servings
Prep time
10
minutes
Chiill Time
1
hour
Ingredients
2 1/2 cups fresh or frozen strawberries
1/4 cup water
1/2 cup+ 2 Tbsp granulated sugar
splash of lemon juice
1 tsp. vanilla extract
1 cup cold 35% cream
1 tsp. vanilla extract
1/4 cup icing sugar
Directions
Remove stems from your strawberries and slice them. Place in a pot with water, sugar and lemon juice. Turn heat to medium and and gently boil for 5 minutes, take off the heat.
Add the vanilla and mash the strawberries until a puree and allow to cool. Remove about 1/3 cup of puree and set aside.
Place your cream and vanilla in a bowl and begin to whip. Add sugar in increments and whip to stiff peaks.
Take the puree still in the pot and fold into the cream.
Carefully fill the 4 glasses with strawberry mousse and top each serving with the reserved strawberry puree.
Garnish with half a strawberry and place in the fridge for 1 hour before serving.
Notes
You can make this dessert up to three days prior to serving.
While your daily tasks are different from that generation, you’re busy and one pot cooking is going to help you in the kitchen! Read book details. Barnes & Noble book purchases here.
