For the Strawberry Dessert Festival, Lineage pastry chef and co-owner Lisa Sewall tops a small almond cake with a layer of this strawberry mousse.
|1||pound fresh strawberries, hulled and coarsely chopped (about 4 cups)|
|Juice of 1/2 lemon|
|1||envelope (1 scant tablespoon) unflavored powdered gelatin|
|1/4||cup cold water|
|1 1/4||cups heavy cream|
|1||cup sliced fresh strawberries (for garnish)|
1. Have on hand 8 ramekins or small dessert bowls.
2. In a food processor, puree the 1 pound strawberries and sugar. Pour the puree into a large bowl and stir in the lemon juice. (You should have about 2 1/2 cups of puree.)
3. In a small saucepan, sprinkle the gelatin over the water. Let stand a few minutes until the gelatin softens. Place the saucepan over very low heat and stir just until the gelatin dissolves. Remove from the heat. Slowly whisk the gelatin mixture into the strawberry puree.
4. In a bowl, beat the cream until it holds soft peaks. Gently fold the cream into the strawberry mixture. Divide the mousse among the bowls or ramekins. Cover and refrigerate for at least 2 hours or until set. Just before serving, garnish each bowl or ramekin with sliced berries.
Lisa Zwirn. Adapted from Lineage restaurant