STRAWBERRY MOUSSE (modified by me)


MODIFIED from BBC Paul Hollywood, “strawberry mousse cake”.

  • 1 x 5oz packet strawberry jelly
  • 1 lb strawberries
  • 12oz  heavy cream / OR / 6 egg white (your choice)
  •   2 tablespoons of powdered sugar ( for heavy cream only)

To make the mousse

MODIFIED from :Pastry Chef  BECKY from Salem Cross Inn in West Brookfield, MA (VIDEO)

Using an electric whisk, or a free-standing mixer with a whisk attachment, whisk heavy cream OR  egg white to be stiff.

Using  the electric whisk  mush well the strawberries, resulting a nice, mushed strawberry purée.

Add 2 tablespoon strawberry purée to strawberry jello, mix well. After few minutes heat slightly,  in microwave. 
 Mix well as  gelatin will dissolve.

Gently fold the heated liquid jelly, into the strawberry purée.

Slowly fold this purée into whipped cream OR /egg white/ which are well beaten, fluffy and stiff.


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