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A Strawberry Mousse for Your Very Own Special Sweetheart

February 11, 1988

For a deliciously enchanting way to say "be mine" this Valentine's Day, offer Strawberry Sweetheart Mousse to favorite loved ones.

Smoothed to a creamy sauce and gently flavored with creme de cacao, frozen strawberries are nestled between velvety clouds of white-chocolate mousse.

The easy-to-prepare mousse can be made in advance to allow more time with guests. Simply spoon mousse into serving dishes to chill; then crown with sauce just before serving.

STRAWBERRY SWEETHEART

MOUSSE

8 ounces white chocolate pieces or finely chopped white chocolate

1/2 cup butter or margarine, melted

3 eggs, separated

1/4 cup sugar

1 (10-ounce) package frozen sliced strawberries in syrup, thawed

1 tablespoon water

1 tablespoon cornstarch

2 teaspoons lemon juice

1/4 cup creme de cacao

Semi-sweet chocolate curls

Melt white chocolate over hot, not boiling, water. Beat chocolate and butter in mixer bowl until blended. Beat in egg yolks, one at a time. (Mixture will separate.) Continue to beat 2 to 5 minutes until thick and creamy.

In another bowl, beat egg whites to form soft peaks. Gradually add sugar, beating to form stiff but not dry peaks. With mixer at low speed, mix half of egg white mixture into chocolate mixture, then gently fold in remaining egg white mixture with rubber spatula. Cover and chill at least 6 hours or overnight.

Meanwhile, drain strawberries over small saucepan and reserve syrup. Bring syrup just to boiling. Mix water, cornstarch and lemon juice in small bowl. Stir into saucepan and cook, stirring constantly, over low heat, just until thickened--about 2 minutes. Remove from heat and stir in liqueur and reserved strawberries and chill.

To serve, layer sauce and mousse in dessert dishes and garnish with chocolate curls. Makes 6 servings.

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