Strawberries and Cream Frozen Mousse
Cooking time45 min
What better way to cool down in the hot summer months than to enjoy a refreshingly cool and sweet dessert. We’re going to make Strawberries & Cream-Frozen Mousse that is a great dessert to finish any meal.
Prepare a saucepan in low heat. Place the strawberries, the liqueur, the juice and 1/2 cup of the sugar into the saucepan. Cook and stir for one to two minutes until all of the sugar is dissolved.
Increase to high heat and bring the mixture to a boil.
Once boiled reduce the heat again to medium-low this time. Let it simmer-for 10 to-15 minutes or until the mixture is reduced by half.
Turn off the heat, and then set aside-to cool down.
This time, prepare a large-heatproof bowl and place the eggs, yolk and the remaining sugar into the bowl. Using-an electric hand-mixer,-beat for 4 minutes until the mixture is thick & creamy.
Simmer some water on a saucepan and then place the heatproof bowl on top of the saucepan. Make sure the water does not touch the bowl.
Continue beating the mixture with the electric hand mixer for another 5 minutes or until the mixture doubles-in size. Remove the heat and again set aside the mixture.
Using the hand mixer, beat the thickened cream until-soft peaks appear. Gently put the cream into the egg mixture.
Then transfer half-of the mixture into another bowl.
Mix the strawberry syrup we prepared earlier with one of the bowls. For every one portion of the plain mouse, mix 3/4 cup of the strawberry syrup.
Using a 2-liter freezable container, drop one spoonful of strawberry mouse and plain mouse alternately into the container until all of the mousse is used up or until the container is full.
Cover the surface of the container with plastic wrap.
Freeze the mousse for 1hour-or until it’s just about to freeze.
Remove the plastic wrap and swirl the remaining strawberry syrup on top of the mousse.
Cover the surface again and freeze overnight-or until it is firm.
To serve, simply remove from the freezer and scoop the frozen mousse into the ice cream cones.
- Strawberries, of course. You’ll need around 325 grams, hulled and finely chopped.
- 2 tablespoons of strawberry liqueur (please see notes)
- 1 cup of caster sugar
- 1 tablespoon of lemon juice
- 4 egg yolks
- 2 eggs
- 600ml of thickened cream
- 12 waffle ice-cream clones