Strawberry Mousse



1 pt. fresh strawberries or 2-10oz. pkgs. frozen strawberries
2-3 oz. pkgs. strawberry gelatin
1/4 C. sugar (omit if using sweetened, frozen berries)
1 pt. whipping cream

Crush berries; drain and reserve juice. Add water to juice to make 1 1/2 cups. Bring juice to boil; add gelatin. Cool. Add sugar and berries. Whip cream and fold into berries. Chill in 2-quart ring mold or individual serving compotes. Top with berry or sprig of mint. Chill several hours or overnight.

This was served by Williamsburg Inn for the visit of Queen Elizabeth II.

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