Monday, June 17, 2013

Mousse De Morangos

What tastes better than a fresh fruity dessert?  One that has Port Wine on top is the answer ;)
Since strawberries are currently in season for my end of the country, I wanted to take advantage of the time to make a Strawberry Mousse.  I've paired it with a Port wine reduction on top because the two just go so well together.


Mousse De Morangos 

2 teaspoons powdered gelatin
1 tablespoon water
8 oz strawberries, pureed (save a couple strawberries to slice)
1/4 cup  sugar
1/2 teaspoon lemon zest
1 tablespoon lemon juice
3/4 cup heavy cream-VERY COLD
Whip cream

1) Sprinkle the gelatin over the water in a small bowl and set aside to bloom (soften).

2) In a medium saucepan set over medium heat, stir together the strawberries and sugar just until hot.

3) Add the gelatin and stir until it is completely melted. Let cool to room temperature.  This is VERY important, it will melt the next step if you don't.

4) In the meantime, whip the heavy cream to soft peaks. Once the strawberries are at the right temperature, carefully fold the whipped cream into the fruit mixture.

5) Pop a few sliced os strawberries into your bowls. Pour mousse into bowls and chill for at least 4 hours.  Serve with whip cream placed on top.

To make it a little fancier, here is a recipe for a Port Wine Reduction that goes so well just drizzled on top, or just take strawberries and pour this on top and then spoon it onto ice cream.  To.Die.For.

Port Wine Reduction:
1 cup port wine
1 teaspoon lemon zest
1 teaspoon orange zest

Combine the port wine and zests together in a small saucepan and bring to a boil. Reduce the heat to medium-low and simmer to reduce the mixture to 1/4 cup and is about the consistency of syrup, 25 to30 minutes. 

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