Strawberry Mousse with Shortbread Crust

Ingredients

Crust:

  • ¾ cup cold butter, cut in cubes
  • 1 ½ cups all-purpose flour
  • ½ cup icing sugar
  • ¼ tsp. salt

Filling:

  • 4 cups fresh strawberries, cleaned and stemmed
  • 2 tbsp. fresh lemon juice
  • ¾  to 1 cup granulated sugar, depending on sweetness of berries
  • 1/3 cup cold water
  • 2 pkg. of plain gelatin
  • 2 cups whipping cream

Directions

  • Process ingredients in food processor, or by hand, using knife or pastry blender until butter is finely distributed, about the size of rice grains.
  • Pour mixture into a buttered pie plate or 9” square pan. Pat mixture firmly and evenly on sides of pie plate or just on bottom of square pan.  Using a fork, poke holes in bottom to prevent bubbling.
  • Line container with parchment paper and weight the paper with pie weights or dry beans or rice. (Keep the rice or beans for this purpose)
  • Bake for about 10 minutes at 350 degrees. Remove the weights and continue baking until crust is light golden brown.
  • Remove to a rack and cool completely.
  • Place strawberries, lemon juice and sugar in food processor or  blender (or use an immersion blender)
  • Pour water into a small saucepan. Sprinkle the gelatin over and let sit for 5 minutes.
  • Warm gently over low heat until the gelatin is completely dissolved.
  • Add the gelatin to the strawberry mixture and blend until smooth.
  • Refrigerate the mixture in a bowl in the refrigerator for about 30 to 45 minutes, stirring every 10 minutes or so until thick enough to mound on a spoon. It should be a little thicker than egg whites.
  • Whip the cream until peaks form. Gently fold the strawberry mixture into the cream. Mix gently but thoroughly and fill the shortbread crust.
  • Refrigerate for several hours or until firmly set.
  • Decorate as desired with fresh berries and serve.
  • Process ingredients in food processor, or by hand, using knife or pastry blender until butter is finely distributed, about the size of rice grains.
  • Pour mixture into a buttered pie plate or 9” square pan. Pat mixture firmly and evenly on sides of pie plate or just on bottom of square pan.  Using a fork, poke holes in bottom to prevent bubbling.
  • Line container with parchment paper and weight the paper with pie weights or dry beans or rice. (Keep the rice or beans for this purpose)
  • Bake for about 10 minutes at 350 degrees. Remove the weights and continue baking until crust is light golden brown.
  • Remove to a rack and cool completely.
  • Place strawberries, lemon juice and sugar in food processor or  blender (or use an immersion blender)
  • Pour water into a small saucepan. Sprinkle the gelatin over and let sit for 5 minutes.
  • Warm gently over low heat until the gelatin is completely dissolved.
  • Add the gelatin to the strawberry mixture and blend until smooth.
  • Refrigerate the mixture in a bowl in the refrigerator for about 30 to 45 minutes, stirring every 10 minutes or so until thick enough to mound on a spoon. It should be a little thicker than egg whites.
  • Whip the cream until peaks form. Gently fold the strawberry mixture into the cream. Mix gently but thoroughly and fill the shortbread crust.
  • Refrigerate for several hours or until firmly set.
  • Decorate as desired with fresh berries and serve.