Madeleine Kamman

Strawberry Mousse

Preparation info
  • FFR—

    12

    servings
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

This is always very successful for a dinner party, but it will be delicious only if you can find sun-ripened strawberries from a farmer’s market.

Ingredients

  • 1 quart fresh, fully ripe strawberries, hulled
  • 6 tablespoons Confectioners’ sugar

Method

Puree the strawberries. Pour into a medium-size saucepan and add the sugar and lemon juice. Cook over low heat until reduced to 1 cup, stirring occasionally. Stir the brandy in. In a medium-size bowl whip the cream to the Chantilly stage, then fold into the fruit puree. Pour into a serving dish and deep chill.