Strawberry Mousse

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 1 quart thin cream.
  • 1 box strawberries.
  • 1 cup sugar
  • ¼ box gelatine (scant) or tablespoons granulated gelatine.
  • 2 tablespoons cold water.
  • 3 tablespoons hot water.


Wash and hull berries, sprinkle with sugar, and let stand one hour; mash, and rub through a fine sieve; add gelatine soaked in cold and dissolved in boiling water. Set in pan of ice water and stir until it begins to thicken; then fold in whip from cream, put in mould, cover, pack in salt and ice, and let stand four hours. Raspberries may be used in place of strawberries.