Fresh Strawberry Mousse

Just in time for spring and the arrival of local strawberries is Mollie Katzen's newest cookbook, Mollie Katzen's Recipes:  Desserts (Ten Speed Press, $14.95, spiral hardcover with slipcase, no photographs).

This small, charming and tempting book contains 50 recipes, one of which is this sweet, soft and flavorful mousse made with fresh strawberries and either whipped cream or yogurt.  And even though it's called a mousse, it has no eggs.

It takes about 20 minutes to make plus time to cool and chill and while Ms. Katzen calls for strawberries, if you have a bounty of spring blackberries or raspberries, you could certain use them as well.

Serves 4 to 6.

 

 

Ingredients

4 cups sliced strawberries
6 tablespoons cornstarch
2/3 cup sugar
1/2 cup fresh lemon juice
1 teaspoon grated lemon rind
1/2 pint heavy cream, whipped OR 1 cup firm yogurt (nonfat ok), stirred until smooth

1. Place the strawberries in a medium-sized saucepan.  Cover and cook over medium heat for 5 to 8 minutes, until it looks like soup.  Transfer to a medium-sized bowl and set aside.
2. Without washing it first, use the same saucepan for this step.  Combine with cornstarch, sugar, and lemon juice in the pan, and whisk until uniform.
3. Pour the still-hot strawberry soup back into the cornstarch mixture, whisking constantly.  Return the pan to the stove, and cook over medium heat, stirring constantly until thick.  (This should take about 5 minutes.)  Remove from heat, and stir in the lemon rind.
4. Transfer back to the same bowl the strawberries had been in, and cool to room temperature.
5. Purée until smooth in a food processor or blender, and return to the bowl.  Cover tightly and chill until cold.
6. Fold in the whipped cream or yogurt and serve.
   

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