marbled strawberry mousse

How To Make marbled strawberry mousse

• 1

  Early in day or day ahead: Prepare collar for 1 1/2 quart souffle dish: tear off 20-inch strip of waxed paper; fold lengthwise to make a 20-inch by 6-inch strip.
• 2

  Wrap strip around outside of dish so collar stands 2 inches above rim.
• 3

  In food processor or blender, puree strawberries.
• 4

  Pour 1 cup puree into a small bowl, remaining puree into a large bowl.
• 5

  In 1 quart saucepan, mix gelatin, sugar and salt.
• 6

  Add water; cook over low heat until gelatin is completely dissolved, stirring often.
• 7

  Into puree in small bowl, stir 2 tablespoons of gelatin mixture.
• 8

  Into puree in large bowl, stir lemon juice, vanilla and remaining gelatin mixture.
• 9

  Refrigerate mixtures, stirring often, until mixtures mound when dropped from spoon (about 45 minutes).
• 10

  In small bowl, with mixer at high speed, beat egg whites until stiff peaks form.
• 11

  In large bowl, with mixer at medium speed, beat cream until stiff peaks form.
• 12

  Using a spatula, gently fold egg whites and cream into strawberry mixture in the large bowl.
• 13

  Alternately spoon strawberry mixtures from large and small bowls into prepared souffle dish.
• 14

  Cut through mixtures with knife to make marbled design, then cover and refrigerate until mousse is set (about 3 hours).
• 15

  Carefully remove waxed paper collar before serving.
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