Strawberry Mousse

I spent the weekend testing recipes for an upcoming book. But all I could think of were the fabulous fresh berries in the fridge. I wanted to eat them raw. No pies or cobblers or bars. And I happened to have 1 cup of heavy cream left over. What's better than strawberries and cream? Right?

So this was the result. So quick and easy. No turning on the oven. And pretty enough to serve to company. I used the food processor, which made it a snap. There are only a few ingredients, yet it's a refreshing and thoroughly indulgent dessert for hot summer days. Pass a bowl of fresh berries for dipping if you're so inclined.



Strawberry Mousse

1 16-ounce package fresh strawberries
2 tablespoons regular sugar

1 cup heavy cream
2 tablespoons powdered sugar

1 8-ounce package cream cheese
1/4 cup plus 1 tablespoon powdered sugar
1/2 teaspoon vanilla

graham crackers (optional)

Set aside 8-12 or strawberries as a garnish. Cut about 1 1/2 cups strawberries into chunks or slices. Sprinkle with 2 tablespoons sugar and mix. Set aside to macerate.

Beat the cream. When it begins to hold a peak, add the 2 tablespoons powdered sugar and beat until it holds a peak.

Put the cream cheese, 1/4 cup plus 1 tablespoon powdered sugar, vanilla, and strawberries into a food processor. Pulse until creamy. Taste for sweetness and add more sugar to taste, if necessary. Fold into the whipped cream. Spoon into pretty glasses and garnish with a whole strawberry.  If you're feeling very fancy, you can also garnish with a graham cracker.

Macerate strawberries to draw out some juice.

Pulse in food processor until creamy.

Garnish with a strawberry and maybe even a graham cracker!