inutes.
Chocolate Strawberry Mousse:.
Reserve the 12 best-looking strawberries to
mixing bowl, beat chocolate mousse mix and almond extract with
he creme fraiche into the strawberry jelly, then whisk in the
p to 2 months.
MOUSSE: In a very small saucepan
cups aside for the strawberry mousse.
Fold half of the
Fold in vanilla, banana and strawberry slices. Spoon into mold, freezer
alf, lengthwise.
For the Mousse (I recommend making the night
nd most of the strawberry slices. Reserve some strawberry slices for garnish
ompletely.
Reserve 1 large strawberry for garnish. Trim and slice
orm. Fold in strawberry mixture to make mousse.
Run a knife
Arrange biscuits in a single layer in the bottom of a hotel pan.
Drizzle reserved strawberry syrup over biscuits and let set 1 hour.
Prepare mousse according to package directions and gently fold strawberries and Oreo pieces into prepared mousse.
Pour into reserved hotel pan.
Cover and chill until set.
n 2 additions.
Divide mousse between 4 8-oz.
ake 1 cup of the strawberry mixture and puree in a
everal hours.
***Source: This recipe appeared in The Times in
efrigerate until cool.
For Mousse: Beat 1 pkg cream cheese
ine glasses, reserving a few strawberry slices for garnish.
Fill
Prepare strawberry mousse in medium bowl according to
Mix the strawberries with the cream cheese (reserving some for decoration if desired) until the berries are slightly broken up and the cheese in pinky in hue.
Make up the jello according to the packet and pour over the strawberry mix. Stir well and leave until just starting to set.
Whisk the egg whites until stiff peaks and fold into the strawberry mix. Spoon the mix into glasses and chill for one hour.
/4 cup of the strawberry syrup you kept. Let sit
Crush the strawberries and drain the juice; reserve.
Add enough water to the juice to make 1 1/2 cups.
Bring the juice to a boil and stir in gelatin; dissolve and cool.
Add the strawberries and sugar.
Whip the cream until it stands in soft peaks and fold it into the strawberry mixture.
Pour the mixture into a 2-quart ring mold or 1 1/2-quart souffle dish with 2-inch collar.
Chill several hours or overnight.