| Recipes |

Strawberry Daiquiri Mousse

Food and prop styling  Renee Muller
Photography Hudi Greenberger

Who doesn’t love all things strawberry? An easy and refreshingly light dessert, this mousse was devoured by all of my testers, adults and kids alike. Spiking the strawberry puree topping with rum adds that subtle twist that takes it from ordinary to extraordinary.

SERVES 10–12

  • 15 vanilla sandwich cookies
  • 4 Tbsp margarine
  • 1 16-oz (450-g) bag frozen whole strawberries, defrosted to room temperature
  • 3 Tbsp Baha White Rum
  • 1 tsp lime juice
  • ¼ cup confectioners’ sugar
  • 1 16-oz (450-g) pareve whipping cream, defrosted but cold
  • 1 3-oz (85-g) pkg instant vanilla pudding mix
  • 3 egg whites
  • ⅓ cup sugar
  • fresh strawberries and mint, for garnish
  • additional whipped cream, for garnish (optional)

Preheat oven to 350°F (175°C).

Pulse sandwich cookies in your food processor using the S blade until fine crumbs form. Melt margarine and combine with crumbs. Pat into the bottom of a 10-inch (26-cm) springform pan and bake for 10–12 minutes, or until lightly browned.

Wipe out your food processor bowl well and place strawberries inside. Blend until fully pureed. You should have about 2 cups of strawberry puree. Divide in half. Add rum, lime juice, and confectioners’ sugar to one half, whisking to combine. Set both halves aside.

Beat the pareve whipping cream in your mixer until soft peaks form. Add the instant vanilla pudding mix and beat for several additional minutes or until stiff. Pour into a large bowl and place in the refrigerator.

Wash and dry mixer bowl very well and beat egg whites until soft peaks form. Add ⅓ cup sugar and beat until stiff.

Remove bowl with whipping cream mixture from the refrigerator and slowly pour the cup of plain strawberry puree into it, about 1/4 cup at a time, mixing gently after each addition. Fold in the egg whites and mix gently until combined. Pour over the crust in the pan and smooth the top as much as possible. Pour the spiked strawberry puree on top of the mousse and freeze.

To serve, remove from freezer several minutes before plating to soften slightly. Garnish with fresh strawberries and mint, and additional whipped cream, if desired.

(Originally featured in Family Table, Issue 756)

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