Mousse with Strawberry Sauce

"This creamy concoction has the dairy flavour I adore. If you make it in a heart shaped mould, it's a perfect dessert for Valentine's Day. The sauce can also be made with frozen strawberries or raspberries. Use the individually quick frozen ones for best results."
 
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Ready In:
20mins
Ingredients:
11
Serves:
6-8
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ingredients

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directions

  • To make the mousse, sprinkle the gelatine over the water in a small saucepan.
  • Allow it to soften for 5 minutes.
  • Beat the egg yolks with the sugar in a saucepan.
  • Beat in the hot milk.
  • Heat the gelatine mixture gently and stir until dissolved.
  • Stir it into the yolk mixture and cook over low heat until slightly thickened, about 5 minutes.
  • Stir in the vanilla and sour cream.
  • Cool until the mixture reaches room temperature.
  • Beat the whipping cream until light and soft peaks form.
  • Fold the cream quickly into the sour cream base.
  • Pour into a 3-cup mould.
  • Cover with plastic wrap and refrigerate for a few hours or overnight.
  • Save a few nice berries for the garnish.
  • Puree the remaining berries with the sugar and Cointreau.
  • Before serving, run a knife around the outside of the mould and invert onto a serving place.
  • Slice into wedges.
  • Serve with the sauce under or poured over the mousse.
  • Garnish with the reserved berries.
  • Bonnie Stern Cookbook.

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