Strawberry Mousse with Fresh Whipped Cream
May 16, 2009
This time of year strawberries are juicy, ripe, and abundant, and I was looking for a light and cool dessert to serve, that was not too heavy. My strawberry mousse with fresh whipped cream was a breeze to make and very satisfying! The strawberry mousse is prepared (and spooned into tall dessert cups), a day ahead, so it can chill in the refrigerator. The next day prior to serving, I layered over my chilled mousse, fresh sliced strawberries, fresh whipped cream, and sliced almonds, 3 times!! The recipe for the mousse came from Cooks.com, however I used fresh whipped cream instead of the suggested whipped topping. The layering of fresh strawberries, whipped cream, and almonds was a result of my improvising to create a tall, cool, and creamy dessert! Please enjoy!
- 2 medium baskets, fresh strawberries
- 1-8 oz. package cream cheese
- ½ cup powdered sugar
- ½ cup whipping cream
- 1 tbsp. sugar
- 1 tbsp. vanilla
- Sliced almonds
Pour ¼ cup whipped cream into a metal bowl, and place in refrigerator to chill while you are preparing your strawberry mousse.
Wash one basket strawberries, trim off ends, and cut in half. Cut cream cheese into small cubes. In a food processor, combine strawberries, cream cheese, and powdered sugar. Blend until smooth, and there are no strawberry c
hunks. Pour into a bowl and set aside. Remove your whipped cream from the refrigerator and beat with an electric beater until stiff and firm. Add sugar and vanilla, continue beating for one minute. Taste and adjust accordingly. Spoon mousse into tall dessert cups, and chill at least 4 hours, or overnight.
Prior to serving, prepare the remaining ¼ cup whipped cream (chilling the same as above). Set aside. Wash second basket of strawberries, trim off ends, and slice about ¼ inch thickness. Layer your strawberry mousse cups with sliced strawberries, whipped cream, and almonds. Repeat your layers, until finished. Serve immediately or place back into refrigerator until ready to serve.
Serves: 4
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- Lemon Angel Pie
- Blueberry Cream Cheese Coffee Cake
- Sausage and Peppers with a Tomato Cream Sauce over Pappardelle
