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Strawberry Mousse
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Ingredients
2-1/2 pints strawberries, stemmed, washed and drained
2 tablespoons fresh lemon juice
1 tablespoon unflavored gelatin
6 tablespoons boiling water
2 egg yolks
2/3 cup sugar
2 tablespoons Cointreau
2 cups heavy cream, chilled
Additional whole strawberries
Method
Combine strawberries, lemon juice and gelatin in a food processor. Puree until smooth. Carefully pour in the boiling water and process again briefly. Let mixture cool to room temperature.
Beat the egg yolks and sugar together until pale yellow and thick. Whisk in the Cointreau and beat for another minute. Pour the egg mixture into the top of a double boiler set over simmering water and stir until slightly thickened and hot to the touch. Cool to room temperature.
Combine the strawberry and egg mixtures and chill until just beginning to set. Whip the cream to soft peaks and fold gently into the chilled mousse mixture. Spoon into 8 to 10 individual dessert glasses or a serving bowl. Chill for at least 4 hours. Garnish with whole strawberries before serving. Makes 8 to 10 portions.
Source "Silver Palate Cook Book 25th Anniversary Edition"
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