Saturday, March 6, 2010

Strawberry Mint Mousse

The judges (culinary professionals) really loved this stuff--passed it all around the tables and called it "so refreshing". They said anyone could make a chocolate dessert, but strawberry is hard to master! Hope you enjoy, too!

Strawberry Mint Mousse
Serves 2
½ pint strawberries, hulled and quartered
3 tablespoons sugar
3 tablespoons sour cream
5 tablespoons heavy cream
4 mint leaves, chiffonade
2 whole mint leaves, for garnish
4 oz. dark chocolate (60% cacao)
4 oz. milk chocolate coating
In a medium bowl, sprinkle the strawberries with the sugar and mash lightly with a fork until the strawberries have exuded some juice and sugar begins to dissolve. Let macerate for fifteen minutes.
Strain the juice from the strawberries into a bowl. Whisk the sour cream into the juice. In a medium bowl, whip the heavy cream to soft peaks. Fold in the sour cream mixture. Gently fold in the strawberries.
Refrigerate until chilled, at least 20 minutes. Spoon the mousse into bowls and garnish with the mint.
Melt the chocolate in a double boiler. Drizzle into martini glass.
Spoon strawberry mousse into martini glass. Garnish with a chocolate deco, mint, and a strawberry if desired.
Adapted from Stephanie Lyness
Food & Wine

1 comment:

Jen said...

I have a question--to make it lighter, do you think that the sour cream mixture could be folded into cool whip? Or would it lose...something?