STRAWBERRY MOUSSE
The Bounty Of Central Florida by Valerie Hart
Yield: 2 quarts - Approximately 8 Servings
3 pints freshly picked Camarosa (Bed of Red) strawberries
Juice of 1/2 lemon
2 1/2 pints heavy cream for whipping, very cold
1 1/3 cups 10X powdered confectioners sugar
2 tablespoons clear strawberry jelly, melted and cooled
1/2 cup Kirsch liqueur
2 tablespoons unfavored gelatin
1/2 cup lukewarm water
2-quart souffle dish
1/2 pint heavy cream for whipping
1 tablespoon granulated sugar
1. Cut a sheet of wax paper or aluminum foil to wrap around the outside of the souffle dish. Cut it deep enough to create a triple fold 4-inches deep. Secure it to the dish with tape. This is called a "collar".
2. Slice 2 pints of the strawberries and toss with the lemon juice.
3. Whip the cream with the confectioners sugar until very thick.
4. Stir the liquid jelly into the cream. Stir in the Kirsch.
5. Soften gelatin in 1/2 cup lukewarm water and stir it into the jelly mixture.
6. Stir in the strawberries.
7. Rub liquid vegetable oil into the mold before filling it with the mixture.
8. Refrigerate overnight.
9. Beat 1/2 pint heavy cream with 1 tablespoon granulated sugar until very thick. Fill a piping bag outfitted with a fluted tube and decorate the top of the souffle with rosettes.
10. Slice the remaining pint of strawberries. Sprinkle with a tablespoon of granulated sugar and fill a bowl to serve on the side.
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