Strawberry Snow

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Preparation info

  • Serves

    6 to 8

    • Difficulty

      Easy

Appears in

Kitchen of Light: New Scandinavian Cooking

Kitchen of Light

By Andreas Viestad

Published 2003

  • About

THIS SIMPLE MOUSSE IS A VARIATION ON STRAWBERRIES WITH SUGAR AND CREAM. IT IS MADE WITHOUT ANY FORTIFIERS AND IS THEREFORE FRESHER TASTING THAN MANY OTHER MOUSSES. YOU SHOULD MAKE IT JUST BEFORE SERVING OR IT MAY COLLAPSE SLIGHTLY AND BECOME RUNNY. JUST HOW MUCH SUGAR YOU USE DEPENDS ON HOW SWEET YOUR BERRIES ARE.

Ingredients

  • 1 pound strawberries, hulled and halved
  • ½ to 1 cup confectionerssugar
  • 3 cups heavy (whipping) cream
  • 1 to 2 tablespoons fresh lemon juice, to taste

    Method

    Combine two-thirds of the strawberries and half the sugar in a blender and puree until smooth. Add more sugar to taste. Press the pureed strawberries through a fine sieve to remove the seeds.

    Just before serving, whip the cream in a large bowl until stiff. Coarsely chop the remaining strawberries. Dust the chopped berries with a little sugar and sprinkle with the lemon juice. Gently fold the pureed and chopped strawberries into the cream and serve.