Recipe by Leslie in Texas

With strawberry season just around the corner, this mousse is an easy yet elegant way to end a meal. Refrigeration time is not included in the prep time. Start this early in the day that you plan to serve it on. From a May 1978 issue of Bon Apetit.

Ingredients Nutrition


  1. Combine puree and sugar in medium bowl.
  2. Soften gelatin in lemon juice; dissolve over hot water; stir into puree.
  3. Beat egg whites until foamy and add to puree.
  4. Place mixture in the freezer.
  5. When partially frozen, about 45 to 60 minutes, beat in food processor or blender until pale pink.
  6. Transfer to a bowl.
  7. Whip 1 cup cream and fold into berry mixture.
  8. Place in serving dishes or glass bowls; refrigerate until firm, at least 2 hours.
  9. Decorate with whipped cream rosettes, made from remaining 1/2 cup cream.
  10. Top with a whole strawberry and dust with pistachio nuts.

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