Alma Lach

Mousse aux Fraises No. 2

Strawberry Mousse

Preparation info
    • Difficulty

      Medium

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 2 envelopes unflavored gelatin
  • ½ cup cold water
  • 1 pint fres

Method

  1. Put gelatin and water into small saucepan. Let soak. Wash and hull 1 pint strawberries. Mash through a food mill or sieve into a bowl. Add ½ cup confectioners’ sugar and Kirsch. Dissolve gelatin by heating, and then stir it into strawberries. Refrigerate until mixture starts t