Fresh Strawberry Mousse
added 03/07/08
Serves
4 to 6
4
cups sliced strawberries
6
Tbs. cornstarch
1/2
to 1/3 cup sugar
1/2
cup fresh lemon juice
1
tsp. grated lemon rind
1/2
pint heavy cream, whipped or 1 cup firm yogurt, stirred until smooth
Place
the strawberries in a medium saucepan. Cover and cook over medium
heat for 5 to 8 minutes, until berries look like soup. Pour into
a medium sized bowl and set aside. Using the same saucepan combine
the cornstarch, sugar, and lemon juice in the pan, and whisk until
uniform.
Pour
the hot strawberry soup back into the cornstarch mixture, whisking
constantly. Cook over medium heat, stirring until thick, about 5
minutes. Remove from heat, and stir in the lemon rind. Allow mixture
cool to room temperature.
After
strawberry mixture has cooled, purée in a food processor
or blender until smooth. Pour into a bowl, cover tightly and chill
until cold. When ready to serve, fold in the whipped cream or yogurt.
Serve with shortbread or vanilla cookies, if desired.
—Enchanted
Broccoli Forest
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