Home › The Waldorf Kitchen › Strawberry Mousse

Strawberry Mousse

Pick the stems from one pound of freshly-gathered ripe strawberries, pass the fruit through a fine hair-sieve into a preserving-pan, mix with it a few tablespoonfuls of vanilla sugar and set the pan on the fire, stirring constantly until the puree is well mixed. Move the pan from the fire, set it on pounded ice, and stir until the contents are cold. Mix a few tablespoonfuls of powdered sugar with one and one-half pints of cream, flavor with a little essence of vanilla, and whip it well. Mix the cream with the puree. Line a dome-shaped mould with white paper, fill it with the above mixture, place a round of paper on the top, and place the lid on the mould, solder the openings with butter, and pack the mould in pounded ice. When ready to serve, dip the mould in cold water, wipe it, and turn the contents onto a folded napkin laid on a dish.