The Ezine For Every Strawberry Lover!

July, 7 2004

Issue # 2

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It’s early summer, which means: strawberry time!

Even though I’ve been very busy lately, my parents went to pick strawberries at least 5 times in the last weeks and now my mother is at home with more than 40 pounds of fresh strawberries.

As she doesn’t like to do the same old recipes over and over again, she invented all kinds of delicious ways to conserve the strawberries.

Her specialties are jams and jellies and I’ll put more strawberry jam recipes on the website soon. (Make sure to come back and check!)

But today a very special strawberry mousse recipe. You’ll definitely love it. But I have to warn you: it’s not very easy to prepare.

Strawberry Mousse


1 cup strawberries
1 cup farmers cheese or cream cheese (20% fat)
1 lemon
2 eggs
1/4 cup sugar
5 leaves gelatine


Squeeze the lemon and keep lemon juice.
Separate egg white from the yolk.
Soak the leaf gelatine at least 5 minutes in cold water. Squeeze out excess water and place in saucepan.
Place two thirds of the strawberries in a blender. Blend until smooth. Add farmers cheese, lemon juice and sugar and process for 15 more seconds.
Melt the gelatine slowly over gentle heat. Once it has melted, add the gelatine carefully to the strawberry mixture. Put in fridge and wait til the mousse starts to gelatinize.
Beat white of egg and gently mix into strawberry mousse. Put the mousse 2-3 hours into fridge.
Then spoon the strawberry mousse into dessert dishes. Top each dessert with 2 whole strawberries.

Serves: 4
Hope you will enjoy this delicious strawberry mousse.

By the way, you can find the conversion of measures to European metric system here: Conversion of Measures

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Marion Kummerow

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