Friday, January 28, 2011


Check out what came in the mail this week :)



Hey this isn't an electronics blog!! But heyyyy der it's a STRAWBERRY mouse. Fruit. This lil' cutie was five bucks from with free shipping worldwide. I just couldn't resist! Plus, now I'm totally going to own on Bejeweled Blitz and Ninja Glove. ( ).

In other Strawberry Mouse news...

Are you craving summer? Is your skin turning more pale and ghost-like by the minute? Do you scream at the smallest patch of blue in the sky for being such a tease? Well then this recipe is for you!! Okay, I can't guarantee that this dessert will give you your summer fix, but it sure does look tasty and it's not too bad for you either! I can't wait to make this once strawberries start showing up at decent prices in the market. Or once they turn up in SUB.

Here is a Strawberry Mousse recipe as adapted by me from Healthy Indulgences and from Sugar and Everything Nice

Sugar and Everything Nice: ( ).

Healthy Indulgences: ( )

.................................................................... -Photo from Healthy Indulgences

Strawberry Mousse


2 teaspoons powdered gelatin
1 tablespoon water
8 oz (210g) strawberries, pureed
1/4 cup (50g) sugar
1/2 teaspoon lemon zest
1 tablespoon lemon juice
3/4 cup (190ml) heavy cream


1) Prepare the strawberry mousse: sprinkle the gelatin over the water in a small bowl and set aside to bloom (soften).

2) In a medium saucepan set over medium heat, stir together the strawberries and sugar just until hot.

3) Add the gelatin and stir until it is completely melted. Let cool to room temperature.

4) In the meantime, whip the heavy cream to soft peaks. Once the strawberries are at the right temperature, carefully fold the whipped cream into the fruit base.

5) Pour into serving bowls and chill for at least 4 hours or overnight.

  • For a more stiff mousse that you can pipe into bowls for a pretty presentation, follow these directions after soaking the gelatin:

    Place the strawberries, lemon juice, lemon zest, and salt in a saucepan over medium low heat, and add the sweetener and water and cook, breaking up with your spatula. Stir until dissolved. Simmer for 10 minutes, or until the strawberries have slightly thickened. Add the gelatin to the pan, and stir until it is completely melted. Puree in a blender or food processor. Let cool to room temperature. Whip the heavy cream to stiff peaks with a hand mixer, and beat in vanilla and extra sweetener to taste. Once the strawberries are cooled, carefully fold the whipped cream into the fruit puree. Pipe mixture into serving bowls, and chill for at least an hour.

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