Marbled Strawberry Mousse Recipes

MARBLED CHOCOLATE-COVERED STRAWBERRIES

Steps:

• Line a baking sheet with waxed paper.
• Place pink, white, and orange candy candy melts in separate microwave-safe bowls. Microwave at 50% power for 1 minute. Stir thoroughly. Continue to microwave and stir at 30-second intervals until smooth and completely melted.
• Drizzle a few tablespoons of white and orange onto the pink base color using a spoon or whisk, but do not stir.
• Fully dip 1 strawberry into the pink base, twisting and turning when lifting up to create a marbled pattern. Allow the excess candy coating to drip off. Set strawberry on the prepared baking sheet. Drizzle more white and orange over the pink base. Repeat with remaining strawberries. Refrigerate the dipped strawberries until they harden, at least 15 minutes.

STRAWBERRY MOUSSE

Steps:

• Put all but 2 strawberries into a pan along with 100ml water and the sugar. Over a medium heat, cook strawberries until soft enough to mash, about 3 mins. Take off the heat and squash the berries, using a fork, until pulpy. Add the marshmallows, then stir them into the hot strawberries until they dissolve. Leave to cool.
• Whip the cream until it holds its shape. Fold the cream into the cooled strawberry mix, then spoon into one bowl or separate pots and chill for about 2 hrs, or until set. Cut the reserved strawberries in half and use to decorate.

STRAWBERRY MOUSSE

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Stir in flour. Press onto the bottom of a 9-in. or 10-in. springform pan; prick with a fork. , Bake at 350° for 10 minutes. Reduce heat to 300°; bake 20-25 minutes longer or until lightly browned. Cool. , Meanwhile, for filling, puree enough berries (about 1-1/2 pints) to make 2 cups. Set aside remaining berries for garnish. Stir lemon juice and sugar into puree. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Add to puree; chill until mixture begins to thicken. , Fold in whipped cream and food coloring if desired. Pour into crust; chill until set. Garnish with reserved strawberries.

STRAWBERRY MARBLE CAKE

Steps:

• Prepare and bake marble cake as directed on the box.
• Poke holes in the cooled cake with a fork. Dissolve the strawberry gelatin in 1 cup boiling water. Pour the gelatin over the cake, and refrigerate for 2 1/2 hours.
• Combine whipped topping, vanilla pudding, milk, and vanilla in a mixing bowl. Mix with an electric mixer on high speed for 3 to 5 minutes, until frosting is thick enough for spreading. Frost the cake, and serve. Store any leftovers in the refrigerator.

STRAWBERRY MARBLE MOUSSE

Steps:

• Hull and quarter the strawberries. Place in a microwave bowl and microwave for 3 minutes on high. Roughly mash with a fork and set aside to cool.
• Place the marshmellows and white chocolate in a saucepan with 1 tbsp water and melt over a low heat. Leave to cool for 1 minute.
• In a separate bowl whisk the double cream with the vanilla extract to a soft peak. Fold the cream into the marshmellow mixture, then add the cooled strawberries, stirring gently to give a rippled effect.
• Spoon into glass dishes and top with the whole strawberries and chocolate curls. Chill in the fridge for at least 2 hours before serving.

MARBLED STRAWBERRY MOUSSE

Steps:

• Prepare collar for a 1 1/2 quart souffle dish. If you're using a deep glass or trifle bowl, you probably won't need to do this.
• Tear off a 20 inch piece of waxed paper; fold lengthwise into a 20 inches by 6 inches strip. Wrap around outside of dish so collar stands 2 inches above the rim; tape or fasten in place.
• In a food processor with knife blade attached, or in blender, puree strawberries.
• Pour 1 cup puree into small bowl, remaining puree into a large bowl.
• In a 1 quart saucepan, mix gelatin, sugar and salt.
• Add water; cook over low heat until gelatin is completely disolved, stirring often.
• Into puree in small bowl, stir 2 tablespoons of the gelatin mixture.
• Into puree in large bowl, stir lemon juice, vanilla, and remaining gelatin mixture.
• Refrigerate mixtures, stirring often, until mixtures mound when dropped from a spoon, about 45 minutes.
• In a small bowl with mixer at high speed, beat egg whites until stiff peaks form.
• In a large bowl with mixer at medium speed, beat cream until soft peaks form.
• With a rubber spatula, gently fold whites and whipped cream into strawberry mixture in the large bowl.
• Alternately spoon mixtures from both bowls into prepared souffle dish.
• With knife, cut through mixtures to make a pretty swirled design.
• Cover and refrigerate mousse until set, 4 to 6 hours.
• Carefully remove waxed paper collar and serve, garnished with several fresh strawberries.