Breaking Bread: Strawberry MousseFeb 01, 2016 08:00AM ● By Jason Huddle
Breaking Bread: Strawberry Mousse
cabarrus magazine is happy to feature CHEF DANIEL GARMON. he WILL BE BRINGING ONE OF HIS OWN RECIPES TO CABARRUS MAGAZINE
READERS EACH MONTH, so Bon Appetit!
Strawberry Mousse (serves about 12)
1 pound fresh strawberries
1/4 cup sugar
1/2 teaspoon vanilla
3 tablespoons Grand Marnier liqueur
16 ounces whipped topping (like Cool-Whip)
Remove two or three strawberries for garnish later. Clean and remove the tops from the remaining strawberries and purée in a blender. Mix the sugar and vanilla into the puréed strawberries. Put eight ounces of whipped topping into a mixing bowl and add three-quarters of the puréed strawberries mixture. Whisk together, adding the Grand Marnier until combined. Fold in the remainder of the whipped topping.
Cover and chill for one hour. Place into a pastry bag and pipe into filo dough shells or small dessert bowls. Garnish with the remainder of the puréed and fresh strawberries. This is a light and fruity dessert that is sure to impress your Valentine this year!
This article sponsored by Fruitful Catering