This dessert features strawberries in the mousse and in the topping. The berries are first macerated — tossed with sugar and allowed to sit — to draw out and intensify the fruit’s flavors.
Ingredients
- 1 1/2 pounds fresh strawberries
- 2 tablespoons granulated sugar
- 1 tablespoon extra virgin olive oil
- 1 1/2 cups heavy cream
- Optional: 1/3 cup confectioners’ sugar
Directions
Step 1
Hull the strawberries, then dice them and place in a large glass bowl. Add the granulated sugar and toss well; set aside for 30 minutes. Drizzle on the olive oil and mix well. Reserve 1/2 cup of the berries, cover, and refrigerate. Place the rest in a food processor and run the machine until the berries are puréed. You should have about 1-1/2 cups.
Step 2
Place the heavy cream in the bowl of a stand mixer or a large bowl with a hand mixer. Beat on low speed, then gradually increase to high. Whip until the cream reaches medium (not stiff) peaks, then use a spatula to fold in the strawberry purée. Taste and add the confectioners’ sugar if desired. Serve right away or refrigerate the mousse in the mixing bowl for up to 4 hours — it will firm up more as it chills.
Step 3
To serve, spoon equal portions of the mousse into 8 goblets or bowls and garnish with equal amounts of the reserved berries.
Serves 8