1 ½ pounds of strawberries
2 Tbsp fresh lemon juice, divided
8 ounces white chocolate, finely chopped
1 ¼ teaspoon unflavored gelatin (about half a small envelope)
2 cups heavy cream
2 Tbsp powdered (confectioner's) sugar
1 Clean and hull the strawberries. Starting with about half of
the strawberries (3/4 pound), quarter them and purée them in either a
blender or food processor. Then press the purée mixture through a fine
sieve into a bowl. You want to end up with 1 cup of purée. Stir in 1
Tbsp of the lemon juice and set aside. With the remaining 3/4 pound or
so of berries, slice as many as to fill up 2 cups, and set aside.
2 Melt white chocolate in a double boiler, or a stainless steel
bowl set over simmering water (make sure the simmering water doesn't
actually touch the bottom of the bowl.) Stir until smooth, set aside.
3 Put ¼ cup of cool water into a small bowl. Sprinkle the
gelatin powder over the water and let sit for 5 minutes.
4 Stir ¼ cup of the cream and the 2 Tbsp of powdered sugar in a
small saucepan, bring to a simmer over medium heat. Add the gelatin
mixture and stir until the gelatin has dissolved. Pour into the bowl of
melted chocolate, and stir until smooth. Whisk in 3/4 cup of the
strawberry purée. Reserve the remaining ¼ cup of purée.
5 Using an electric mixer, whip the remaining 1 3/4 cup of
cream. (Note I usually use a blender to whip cream, but in this case an
electric mixer or hand beater is preferred, you have better control
over the amount of whipping.) Beat on medium-high speed until medium
peaks form. Whisk one third of the whipped cream into the chocolate
mixture. Using a large rubber spatula, gently fold the remaining
whipped cream into the mixture. Refrigerate for 1 hour.
6 Stir the remaining 1 Tbsp of lemon juice into the reserved
sliced berries. Fold the sliced berries into the mousse. Spoon mousse
into serving cups and refrigerate for at least another hour, preferably
several hours, or even over night (cover with plastic wrap).
7 When you are read to serve the mousse, pour a dollop of the
reserved strawberry purée onto each serving. Add a few slices of
strawberries as garnish.
Serves 6-8 depending on serving size.