4 Aug 2015

Start with 20lbs of Strawberries...  :::  Strawberry Mousse Recipe

Start with 20lbs of Strawberries... ::: Strawberry Mousse Recipe

It’s hot, really hot. In the midst of high summer temperatures it can be challenging to find a dessert that is both refreshing and satisfies the sweet tooth.


This Strawberry Mousse is a bright and simple dessert that is sure to impress! The fresh strawberries offer a natural and full fruity flavor, while the cream cheese provides an extra punch by being both tangy and smooth.


With increased interest for fresher foods, sorority & fraternity members nationwide are expecting reasonably healthy treats such as this.


Find your local Farmers Market (http://www.usdalocalfooddirectories.com/) stock up on fresh strawberries (our favorite fruit!), and enjoy this sweet refresher!


Be warned!  This recipe will serve a ton of people!


20 pound Strawberries, Hulled


5 cup Sugar


1 tablespoon Salt


1/3 cup Unflavored Gelatin


2 1/2 pound Softened Cream Cheese


5 cup Heavy Cream



1. Dice 5 pounds of the strawberries and reserve for garnish. Pulse the rest of strawberries in food processor. Some larger pieces left are ok. Place the strawberry purée in mixing bowl and toss with half of the sugar and the salt. Cover and let stand 30-45 minutes, stir occasionally.


2. Strain puréed strawberries through a fine mesh strainer into a bowl. Separate 3/4 of the juice into a saucepan and begin to reduce. Add gelatin to the remaining juice to soften. Once the juice in the saucepan has reduced by more than one half, remove from heat and add the gelatin mixture. Stir until dissolved. Add cream cheese in pieces and whisk until smooth.


3. Take strained strawberries and return to food processor. Purée until smooth. Return this mixer to the fine mesh strainer and push through as much as possible, removing seeds. Incorporate this into cream cheese-gelatin mixture and whisk.


4. Whip cream while gradually adding remaining sugar until peaks form. Gently whisk this cream into strawberry mixture until white streaks dissipate. Portion into individual serving dishes and chill 4-6 hours. Garnish with diced strawberries and serve.

 


 

Recipe by Chef Scott Bachman, College Chefs

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