Strawberry Mousse

Jazz up you Sunday supper with a little bit of fancy 

Strawberry Mousse Parfait
Cooking Tip: Chill beaters before using, wash and dry strawberries.
Ingredients:

• 1 quart strawberries (about 2-1/2 cups)
• 1 tablespoon granulated sugar
• 1 tablespoon Grand Marnier (a French orange-flavored liqueur)
• 1/2 envelope unflavored gelatin
• 1 cup cold whipping cream
• 1-1/2 tablespoons confectioners' sugar
• 1 teaspoon vanilla extract

Directions:

• Slice the strawberries into 1/4"-thick pieces, placing them in a medium bowl as you work.
• Add the granulated sugar and Grand Marnier. Using a large rubber spatula, stir to thoroughly combine. Set aside, allowing the strawberries to macerate, for 15 minutes, stirring with the spatula 3-4 times during this time.
• Using a slotted spoon, transfer the strawberries to the work bowl of food processor fitted with steel blade, leaving all juices remaining in bottom of bowl. There will be about 1/4 cup. If you don't have 1/4 cup, add water to total 1/4 cup.
• Sprinkle the gelatin evenly over the 1/4 cup and set aside to "bloom" for 5-10 minutes. Do not stir.
• While gelatin is blooming, process the strawberries to a puree, starting with 15-20 rapid on and off pulses, then turning the motor on for 45-60 seconds. Transfer the berry puree to a medium bowl.
• Place the gelatin, which is now very thick, in the microwave. Melt it, without allowing it to simmer or boil, 12 seconds.
• Add the gelatin to the strawberry puree and stir thoroughly. Set aside for 15-20 minutes.
• Place the whipping cream, confectioner's sugar and vanilla extract into a chilled stainless steel bowl.
• Over high speed of hand-held electric mixer, beat until stiff peaks form, scraping down the sides of the bowl constantly, about 3 minutes. 
• Using a large rubber spatula, working quickly but gently, begin folding the strawberry puree into the whipped cream, in four increments, folding well, but not necessarily thoroughly after each addition. When all puree has been added, now is the time to fold until mixture is uniform in color.
• Gently spoon and evenly divide mousse between 6 small wine glasses, 4 8-ounce parfait glasses, stemmed wine glasses or your favorite 1-cup dessert bowls or ramekins.
• Refrigerate 3-4 hours or overnight prior to serving chilled. At serving time garnish each portion with a dollop of freshly-whipped cream and a whole strawberry or a festive strawberry fan.
  

Now this is what I call a little more than a bit fancy. My neighbor, a master baker, created this cake to help celebrate my birthday. It even came decorated with fresh flowers from her yard.  Won't you agree it's a very professional looking creation!  

Another neighbor spent a bit of time harvesting these wild raspberries from her yard. It's a  time consumming effort as she had to put on suitable attire to tramp through grasses, weeds and thistles to pick them. What a treat as these small raspberries have a sweet delicious taste. They were the perfect garnish for a strawberry mousse parfait and the perfect birthday gift.