Sunday Dinner

Radish Butter on Baguette Croutons

Standing Prime Rib Roast au Jus

Roasted Carrots 

Smashed Potatoes with Herbs

Strawberry Mousse with Frozen Strawberries

How frustrating is it when you plan a dessert for your menu and then go to the store with a list only to find that the main ingredient on your list is  not up to perfect produce standards? Well, it is frustrating indeed, but I am so thankful to have an alternate version of the dessert that highlights the flavor of the ingredient in...wait for it... frozen form.  And as you can see from the photos, that ingredient is strawberries.  The bonus of using frozen strawberries is that they are already cleaned and hulled, so less work for me. Thumbs up! 

The strained juices from the thawed berries are cooked, therefore concentrating that beautiful strawberry flavor.  Seriously, one would never know that frozen berries were used in lieu of fresh berries for this dessert. A few extra ingredients and a couple of hours to chill and your first spoonful will have you dreaming of strawberry fields.

The only thing sweeter than this dessert is my mother.  Happy Mother's Day to my ma and to all of you moms and motherly caregivers 💐🍓, 

Printable Recipe

Strawberry Mousse with Frozen Strawberries

serves 4 to 6

1 1/2 pounds (5 1/4 cups) frozen strawberries, thawed

1 (1/4-ounce) packet unflavored gelatin

4 ounces cream cheese, softened

1/2 cup heavy cream, chilled

1/2 cup (3 1/2-ounces) granulated sugar

Diced fresh strawberries for garnish

Strain strawberries through fine-mesh strainer into bowl (you should have about 2/3 cup juice). Measure out 3 tablespoons juice into small bowl, sprinkle gelatin over juice, and let sit until gelatin softens, about 5 minutes. Place remaining juice in small saucepan and cook over medium-high heat until reduced to 3 tablespoons, about 10 minutes. Remove pan from heat, add softened gelatin mixture, and stir until gelatin has dissolved. Add cream cheese and whisk until smooth; set aside.

While juice is reducing, process strained strawberries in food processor until smooth, 15 to 20 seconds. Strain puree through fine-mesh strainer into a large bowl, pressing on solids to remove seeds and pulp (you should have about 1 2/3 cups purée). Discard any solids in strainer. Add juice-gelatin mixture to strawberry purée and whisk until incorporated.

Using stand mixer fitted with whisk attachment or a hand-held beater, whip cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Gradually add sugar and salt and whip until stiff peaks form, 1 to 2 minutes. Whisk whipped cream into strawberry mixture until no white streaks remain. Portion into dessert dishes and chill for at least 4 hours or up to 48 hours. (If chilled longer than 6 hours, let mousse sit at room temperature for 15 minutes before serving.) Serve.

Source: Adapted from cooks illustrated.com