Strawberry Mousse

Recipe by Sarah Phillips and Kelly Hong; Food styling and photos by Kelly Hong © 8-5-2014 Sarah Phillips CraftyBaking.com

Sarah's
Secrets

I use just enough gelatin in this recipe to give the mousse stability and so that it will hold its shape nicely when piped, but not so much that it makes the mousse stiff or rubbery. Simply dissolve the gelatin and then process it into the strawberry puree. After chilling it will thicken enough so that you can pipe it.

INGREDIENTS 
2 cups fresh strawberries, hulled and cut into quarters
1 tablespoon plus 2 teaspoons gelatin
1/3 cup cold water
3/4 cup sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
2 cups heavy cream, well chilled

INSTRUCTIONS
Prepare the gelatin mixture: 
1. In a small, microwaveable bowl, sprinkle the gelatin over the water and set it aside for 5 minutes, to bloom.

2. Then process it on 50% power for 25 seconds in the microwave, to dissolve it completely.
Stir and set it aside while you puree the strawberries.

Process the strawberries with the gelatin mixture:
1. Puree the strawberries in a food processor, fitted with a steel blade, with the sugar and lemon juice.

2. With the processor running, pour the gelatin mixture into the strawberry puree, then run the machine for 10 seconds, to combine.

3. Pour the resulting strawberry and gelatin puree mixture into a bowl, and set it aside while you make the whipped cream.

Make the whipped cream:
1. Put the heavy cream into the bowl of a stand mixer, and beat until it is slightly thickened, then add the vanilla.

2. Continue beating until medium peaks form. DO NOT overbeat!

Complete the Strawberry Mousse:
1. Fold the strawberry and gelatin puree into the whipped cream, being careful not to deflate the cream.
a. Start by adding in half of the strawberry and gelatin puree and folding it until it is almost combined. 

b. Then add in the rest of the strawberry and gelatin puree and fold it in until just combined.

2. Place the finished mousse in the refrigerator to chill for 20-30 minutes, folding lightly every 5 minutes.

SERVE
After 20-30 minutes of chilling, the mousse should be cold enough to pipe. If it is still not of piping consistency, chill the mousse until it is thick enough to pipe.
NOTE: If serving as a dessert or filling a prebaked pie or tart shell, pour the freshly made mousse into the shell, and then cover and refrigerate for 4 hours or overnight before serving.

STORAGE
Mousse must be kept refrigerated where it will keep for about 2 days or up to 3 days, at most. It does not freeze well.