Strawberry mousse

By Linda Morel, JTA, recipe courtesy "The Kosher Baker: Over 160 Dairy-free Recipes from Traditional to Trendy" by Paula Shoyer

(Two-Step Prep, But Very Doable)

Shoyer likes to serve this dessert in individual ramekins. You can also use wine or martini glasses.


16 ounces fresh strawberries

1 teaspoon rum or cognac

2 teaspoons kosher for Passover confectioner’s sugar (or confectioner’s sugar after Passover ends)

Juice of 1 lemon

6 tablespoons sugar

2 tablespoons unflavored kosher gelatin powder

1 cup pareve whipping cream


Remove the stems from the strawberries. Select 6 strawberries, slice thinly, and place in a small bowl with the rum and confectioner’s sugar. Mix to combine and then place in the refrigerator.

Cut the remaining strawberries in half and place in a blender or food processor fitted with a metal blade. Puree the strawberries completely, scraping down the sides of the processor bowl or blender so that all the strawberry pieces are pureed.

Place the strawberry puree in a small saucepan. Add the lemon juice and sugar and stir. Cook on medium-low heat for 5 minutes, stirring occasionally, until the sugar melts. Add the gelatin, whisk, and then remove from the heat. Strain into a medium bowl, pressing hard to get as much strawberry puree through as possible, and place in the refrigerator for 20 minutes, stirring twice during that time.

In a large bowl with an electric mixer on high speed, whip the whipping cream until stiff. Remove the strawberry puree from the refrigerator and fold in the whipped cream in four parts. Scoop the mousse evenly into the ramekins and smooth the tops with the back of a spoon. Cover with plastic and place in the refrigerator for at 3 hours or overnight. You can store covered in the refrigerator for up to three days.

To serve, remove from the refrigerator and place a few of the rum-soaked strawberry slices on top. Yield: serves 8