Tuesday, January 30, 2007

Strawberry Chiffon Mousse

Thank you to Belinda for this recipe


1/2 cup (2 ounces) sliced almonds
2 cups (16 ounces) heavy cream, very cold
2 cups (16 ounces) strawberries, washed, hulled,
and cut into 1/4-inch cubes
4 tablespoons rock sugar or 12 sugar cubes

Preheat oven to 350°.

Place the sliced almonds on an unbuttered cookie sheet and bake 10 minutes or until golden-brown. Cool to room temperature.

In a bowl, whip the cream until it forms stiff peaks and gently fold the strawberries and sugar into it. (Do not over mix the cream, or it will get too watery.) Sprinkle the browned almond slices over the top and serve immediately.

Source: Rocky and Judi's Recipe Pages, 10 Minute Strawberry Chiffon Mousse, Personal.palouse.net,

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