Saying it with Strawberries
There's little else in terms of a wholly satisfying experience in the kitchen than laying your hands on the season's freshest produce to work wonders with. Plump strawberries that glisten like rubies in the sunshine dappled shacks of the local vendor, call out to you from a distance, this time of the year. You bag a load of them faster than your culinarily inclined mind could line up the things you can do with them. Cupcakes and milkshakes are passé, but cheesecake and mousse cannot entirely be ruled out. And with Valentine's Day just a blink away, there has to be one choice and it has to be made now. You get to work and you make magic, naturally. You hold up your creation: lush, velveteen depths of berried deliciousness, brimming with creamy, chocolatey strains, topped off with a magic carpet of red and a cloud of white - and all else comes to a stand still. The little hands that reach out for this gem of a dessert, armed ably with a spoon and an enviable appetite, almost makes up for being left with very little of it for yourself.
Strawberries and Cream Mousse
- 450ml heavy whipping cream (such as Milky Mist or Nilgiris brands in South India)
For the topping-
- Sprinkle the remaining 1/2 tsp gelatin over a shallow bowl containing 2 tbsp cool water. Let this soak for a few minutes. Heat gently until the gelatin melts.
- Stir the gelatin into the reserved strawberry puree along with the remaining 2tbsp icing sugar. Pour over the mousse in a thin layer. Refrigerate until set.
- Garnish with the reserved whipped cream and halved strawberries.
- * To make the strawberry puree - Place about 300gm washed and hulled strawberries in a mixer and process briefly until smooth. Strain and discard the seeds.
The mousse is also lovely when made in individual portions, or perhaps portions for two, to share with your sweetie.