I have to admit – I am officially obsessed with food blogs. This creates quite a problem, though. Since discovering the popularity of food blogging, I am now following at least 80 different food blogs. This would be fine, but since they all make such wonderful looking and sounding food, I have all of these recipes bookmarked, along with the hundreds of recipes that I have printed off over the years and never tried, and also all of my cookbooks that are sitting, begging to be used. I am going to have to be in the kitchen 24/7 to try out everything I want to make!!
One of the events I have come across is called “Hay Hay It’s Donna Day.” I have to admit, I didn’t know who Donna Hay was before, but have done a little research and am not so ignorant anymore. Every month, one blogger will host the HHDD contest, and this month, Tartlette is hosting, and this month it will feature mousse! I have to admit, the only memory I have of mousse is when I was about 8 years old at my great-grandpas birthday party. We were at a local buffet where they had chocolate mousse, and my sister and I went crazy with the mousse. I don’t think that I have even had it since then, and I surely hadn’t ever made mousse. So I was quite excited for this new challenge. The first thing that came to my mind when I read “mousse” was strawberries. I thought a nice strawberry mousse would be perfect for the season. I search through recipes, and came up with my own twist on many of the recipes I read.
I LOVED this. It felt really light and refreshing (even though I know how much cream was in it!!) I loved the addition of the lemon zest to give it just a touch of that lemony flavor. I don’t drink alcohol, but I loved the daiquiri spin on the sauce. I had some extra cream left, so I made some extra whipped cream to serve on top, and it was wonderful. I also served it with a bit of fresh lemon zest on top, and aside from looking really yummy, it tasted very yummy!!
Looking for more free recipes?
A strawberry mousse is topped with a simple daiquiri sauce and whipped cream for an easy, yet elegant dessert.
- 1 pkg unflavored gelatin
- 1/4 cup cold water
- 1 pint strawberries, hulled and sliced
- 1/4 cup granulated sugar
- lemon zest
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1/2 pint strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 2 teaspoons cornstarch
- 1 1/2 tablespoons light rum (or 1/2 teaspoon rum extract)
- lemon zest
- Whipped cream and lemon zest, for serving
For the Mousse:
- Sprinkle gelatin over cold water in a saucepan, let sit for 1 minute to soften. Stir over low heat until gelatin is dissolved. Remove from the heat.
- Put berries, sugar, lemon zest and gelatin in a food processor or blender and puree. Pour into a bowl, and place in the refrigerator for about an hour.
- Beat the cream and powdered sugar until soft peaks form. Put 1/4 cream into berry mixture and stir. Fold in remaining cream. Chill for 2 hours.
For the Sauce:
- Combine berries, lemon zest and sugar in a food processor or blender and puree. Put in a saucepan, adding cornstarch and rum. Whisk cornstarch to remove any lumps.
- Cook on medium heat, stirring often, until mixture thickens.
- Remove from heat and place in refrigerator until ready to serve.
- Dish out a serving of the mousse for each serving. Top with the daiquiri sauce. If desired, top each with freshly whipped cream and lemon zest.