Giant Strawberry Mousse


 This recipe serves 12


  • 2 1/2 envelopes unflavoured gelatin
  • 1 cup orange juice Orange juice, raw
  • 2 cups pureed strawberries Strawberries, raw
  • 1/2 cup orange liqueur or kirsch
  • 2 tbsp lemon juice Lemon juice, raw
  • 3/4 cup sugar Sugars, granulated
  • 5 large egg whites Egg, white, raw, fresh
  • 1/4 tsp cream of tartar Leavening agents, cream of tartar
  • 1/4 cup sugar Sugars, granulated
  • 3 cups whipping cream Cream, fluid, heavy whipping
  • 2 pints whole berries Blueberries, raw


Step 1

Sprinkle gelatin over orange juice in a heavy saucepan. Allow to soften 5 minutes and then heat gently until dissolved. Whisk together the berries, liqueur, lemon juice and sugar. Stir in the dissolved gelatin and combine well. Refrigerate 1/2 hour or until slightly thickened but not set. Beat egg whites with cream of tartar until light. Slowly beat in sugar and beat until stiff. Whip cream until light. Fold whites into gelatin- berry mixture and then fold in the whipped cream. Select the nicest berries for the top (about 6) and slice the rest. Place some of the sliced berries on the bottom of large brandy snifter or other attractive bowl and then spoon in about one third of the mousse. Arrange more strawberries around the outside of the bowl then spoon in another one third of the mousse. Add more berries around bowl then the remaining mousse. Decorate the top with nicest berries. Refrigerate at least 4 hours before serving.


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