Fresh Strawberry Mousse
Adapted from www.molliekatzen.com
4 cups sliced strawberries
6 tablespoons cornstarch
2/3 cup sugar
1/2 cup fresh lemon juice
1 teaspoon grated lemon rind
1/2 pint heavy cream, whipped
1 cup firm yogurt (nonfat ok), stirred until smooth
Place the strawberries in a medium-sized saucepan. Cover and cook over medium heat for 5-8 minutes, until it looks like soup. Transfer to a medium-sized bowl and set aside.
Without washing it first, use the same saucepan for this step. Combine the cornstarch, sugar, and lemon juice in the pan, and whisk until uniform.
Pour the still-hot strawberry soup back into the cornstarch mixture, whisking constantly. Return the pan to the stove, and cook over medium heat, stirring constantly until thick. (This should take about 5 minutes.) Remove from heat, and stir in the lemon rind.
Transfer back to the same bowl the strawberries had been in, and cool to room temperature.
Puree until smooth in a food processor or blender, and return to the bowl. Cover tightly and chill until cold.
Fold in the whipped cream or yogurt and serve.
Notes/Results: We all loved it! The mousse was sweet and creamy with quite a bit of thickness to it which made it a very filling dessert. I halved the recipe and still had enough for 4 large portions. I used the whipped cream this time around but also like the option of subbing yogurt, specifically Greek yogurt, in place of the whipped cream in this recipe. Either variation would make for a heavenly dessert.