Strawberry Rosewater Mousse Recipes

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STRAWBERRY & ROSEWATER MOUSSE

These light and airy mousses, from Gordon Ramsay, make the perfect finish to a summery meal

Provided by Gordon Ramsay

Categories     Dessert, Dinner

Time 20m

Number Of Ingredients 6



Strawberry & rosewater mousse image

Steps:

  • Make the pâté à bombe according to the recipe instructions (see 'Goes well with'). Divide into 3 portions (you only need one portion for this recipe).
  • Reserve 6 nice strawberries for decoration. Chop the rest into chunks of about 1-2cm and mix with the vinegar. Set aside for 20 mins. Spoon 1-2 tbsp into each of 6 glasses.
  • Make the meringue according to the recipe instructions and mix in the rosewater with the pâté à bombe. Whisk the double cream until forming soft peaks, but do not over-whisk. Fold cream into the meringue mix followed by the remaining chopped strawberries.
  • Pipe or spoon into glasses or a large serving bowl, decorate with the reserved strawberries and chill until required.

Nutrition Facts : Calories 227 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.11 milligram of sodium

450g-500g fresh strawberry
2 tbsp balsamic vinegar
1quantity meringue mousse base (see 'Goes well with')
1 tsp rosewater
1portion pâté à bombe (see 'Goes well with')
142ml pot double cream

EASY STRAWBERRY MOUSSE

Make this strawberry mousse using just three ingredients. With a purée at the base, it's topped with a creamy mousse for a stunning yet simple summer dessert

Provided by Barney Desmazery

Categories     Dessert

Time 15m

Number Of Ingredients 3



Easy strawberry mousse image

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.

Nutrition Facts : Calories 460 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 20 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.5 milligram of sodium

400g strawberries
100g caster sugar
300ml double cream

STRAWBERRY MOUSSE

Strawberry season is right around the corner. Try this delicate, heavenly dessert from Everybody Eats Well in Belgium. Raspberries can also be substituted for strawberries.

Provided by Bev I Am

Categories     Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5



Strawberry Mousse image

Steps:

  • Place half the strawberries in a bowl and sprinkle with the granulated sugar and kirsch.
  • Let macerate for 15 minutes.
  • Puree the remaining strawberries together with the confectioners' sugar in a blender.
  • Whip the cream to stiff peaks.
  • Reserve a quarter of the whipped cream for garnish and refrigerate.
  • Carefully fold the remaining cream into the pureed strawberries.
  • Arrange the macerated strawberries in 4 balloon-shaped wine glasses, reserving a few strawberry slices for garnish.
  • Fill the glasses with the strawberry cream, cover with plastic wrap, and refrigerate for a few hours.
  • Pipe the reserved whipped cream through a pastry bag fitted with a star tip over the mousse and decorate with the remaining sliced strawberries.
  • Variation: Substitute an equal amount of raspberries for the strawberries.

1 lb ripe strawberry, hulled and sliced
2 tablespoons granulated sugar
1 tablespoon kirsch or 1 tablespoon Grand Marnier
1/2 cup confectioners' sugar
1 1/4 cups heavy cream (or whipping cream)

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