Strawberry Mousse Squares Recipes

Steps:

• Crush strawberries; drain and reserve juice. Set berries aside. Add enough water to reserved juice to measure 3/4 cup; pour into a saucepan. Bring to a boil. In a small bowl, combine gelatin and sugar; add boiling juice mixture and stir until gelatin is dissolved. Cool completely. , Stir in crushed strawberries. In a small bowl, beat cream until soft peaks form; fold into berry mixture. Return all to the bowl. Cover and refrigerate for several hours or overnight. Before serving, beat until fluffy.

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Stir in flour. Press onto the bottom of a 9-in. or 10-in. springform pan; prick with a fork. , Bake at 350° for 10 minutes. Reduce heat to 300°; bake 20-25 minutes longer or until lightly browned. Cool. , Meanwhile, for filling, puree enough berries (about 1-1/2 pints) to make 2 cups. Set aside remaining berries for garnish. Stir lemon juice and sugar into puree. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Add to puree; chill until mixture begins to thicken. , Fold in whipped cream and food coloring if desired. Pour into crust; chill until set. Garnish with reserved strawberries.

Steps:

• Cut a piece of foil or parchment longer than the circumference of a 6-cup/1.5-liter mold. Double it for stiffness. Wrap around the outside rim so that it rises at least an inch above the top of the dish, and tape to secure.
• Puree the berries with 1/4 cup/55 g sugar, the lemon juice and salt. Strain and reserve.
• Put the yolks in a nonreactive bowl with 1/4 cup/55 g sugar and 1/2 cup/125 g of the berry puree. (Reserve the remaining puree for another use.) Set the bowl over a saucepan of barely simmering water, making sure the bowl does not touch the water below, and whisk until the sugar dissolves and it is warm in the center. Remove the bowl from the saucepan and set aside.
• Put 1/4 cup/60 ml water into a ramekin, sprinkle the gelatin on top and let soften 5 minutes. Set the ramekin in the hot water in the saucepan (make sure the water does not come up over the edge of the ramekin) and let it melt, about 2 minutes. It should be translucent. Whisk this into the berry mixture, and let cool until it thickens slightly. Don't let it set too far.
• Beat the whites with the cream of tartar until foamy. Gradually incorporate the remaining 1/4 cup/55 g sugar, and beat to thick, shiny peaks like whipped cream. Whip the cream in a separate bowl. Stir a spoonful of the whites into the berry mixture to lighten it. Scrape the remaining whites and cream on top and fold together.
• Spoon into the prepared mold, cover and refrigerate until firm, about 4 hours.
• To serve, remove the collar and spoon into dishes. This is best eaten on the day it is made or the next day. After that, the gelatin starts to break down.

Steps:

• Choose four of the best-looking strawberries and set these aside to finish the mousse, then hull and roughly chop the rest. Tip these into a blender or food processor along with the sugar and blitz until smooth.
• Whisk the cream to stiff peaks. Reserve roughly 4 tbsp of the strawberry purée in a small dish, then fold the rest through the whipped cream until it turns an even shade of pink. Divide the reserved purée between four small serving glasses or ramekins. Spoon the mousse over the top, then chill for at least 1 hr. Will keep chilled for up to a day. Just before serving, halve the reserved strawberries and use these to decorate the mousse.

Steps:

• Mix cookie crumbs and butter; press onto bottom of plastic wrap-lined 9-inch square pan.
• Microwave 5 oz. chocolate in microwaveable bowl on HIGH 2 min. or until melted, stirring after 1 min. Beat cream cheese spread in large bowl with mixer until creamy. Gradually beat in milk. Blend in melted chocolate and strawberries. Whisk in COOL WHIP; pour over crust.
• Freeze 6 hours or until firm. Remove dessert from freezer 15 min. before serving. Shave remaining 1 oz. chocolate into curls; place on dessert. Use plastic wrap to remove dessert from pan before cutting to serve.