Strawberry Verrine

I have a feeling I will be posting a lot of strawberry recipes over the next few months, P works with a strawberry growing cooperative so berries do come my way often and in return I create new recipes for their newsletter. I seem to be able to make, bake and eat them all faster than I can post them on my Blog, no surprises there though when it comes to dessert! I also have a baked strawberry doughnut recipe on its was too, which I was surprised how authentic it tasted without the saturated fat ;o)

Ingredients – Strawberry Mousse

• 1/2 tablespoon gelatin
• 2 tablespoons water
• 1 cup strawberries, chopped small
• 2 tablespoons castor sugar
• 3/4 cup whipping cream

Ingredients – Strawberry Jelly

• 1/2 teaspoon powdered gelatin (I use agar agar)
• 2 tbsp cold water
• 1 cup strawberries, chopped small
• zest & juice of 1 lemon
• 2 tablespoons castor sugar

Method – Strawberry Mousse:

1. Mix the gelatin and 2 tbsp water in a small container and put aside.
2. Puree the strawberries in a food processor until smooth.
3. Place the puree, sugar and gelatin in small saucepan set over medium and bring to the boil. When using agar agar you need to cook it through for a minute or two and it will thicken.
4. Remove from the heat and allow to cool. In the meantime whip the cream to soft peak consistency.
5. Once the strawberry mixture starts to cool and set, gently fold the cream into the mixture.
6. Divide among the glasses and refrigerate until set.

Method – Strawberry Jelly

1. Mix the gelatin and 2 tbsp water in a small container and put aside.
2. Puree the strawberries in a food processor until smooth.
3. Place the puree, sugar and gelatin in small saucepan set over medium and bring to the boil. When using agar agar you need to cook it through for a minute or two and it will thicken.
4. Remove from the heat and allow to cool enough to pour over the mousse without it melting the mousse.
5. Top jelly with strawberries and or any other berries
6. Note: If not using Agar Agar please follow the instructions for setting ratio of gelatin to fruit. Agar Agar can be bought in organic stores, Pacific Harvest produce a local NZ product. I personally prefer to use Agar Agar, even though it is quite expensive, but it has no flavour or smell whereas the pork derivative ones do.

About these ads