Frozen Berry Mousse

Ingredients

• Hide ingredients for Bavarian Berry Cream, increasing the sugar to 1 cup 1 Bavarian Berry Cream, increasing the sugar to 1 cup (opens in new tab) Bavarian Berry Cream, increasing the sugar to 1 cup
  • 1 quart strawberries, hulled, or raspberries
  • ½ cup sugar
  • 3 tablespoons cold water
  • 2 teaspoons unflavored gelatin
  • 3 tablespoons boiling water
  • (1 tablespoon lemon juice)
  • 1 cup cold heavy cream

  Sub-recipe steps

  1. Crush in a large bowl: 1 quart strawberries, hulled, or raspberries
  2. Add: ½ cup sugar
  3. Let stand for 30 minutes.
  4. Pour into a small bowl: 3 tablespoons cold water
  5. Sprinkle over the top and let stand for 5 minutes: 2 teaspoons unflavored gelatin
  6. Add and stir to dissolve the gelatin: 3 tablespoons boiling water
  7. Stir the gelatin mixture into the berries. If desired, add: (1 tablespoon lemon juice)
  8. Refrigerate the gelatin mixture until it is the thickness of unbeaten egg whites. Meanwhile, whip until firm peaks form: 1 cup cold heavy cream
  9. Gently fold the whipped cream into the berry mixture. Pour into a lightly oiled or wet 1 ½-quart mold. Refrigerate for 8 hours if you plan to unmold the cream.
  10. Serve with: Fresh Berry Coulis made with strawberries
• Hide ingredients for Whipped Cream 1 Whipped Cream (opens in new tab) Whipped Cream
  • 1 cup cold heavy cream
  • (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste)
  • (½ teaspoon vanilla)

  Sub-recipe steps

  1. Beat in a large bowl (chill the bowl if your kitchen is very warm) with a hand mixer or balloon whisk or in a stand mixer set at medium-high speed, until stiff and billowy but not grainy: 1 cup cold heavy cream; (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste); (½ teaspoon vanilla)
  2. Use immediately.
• Fresh berries