Strawberry or Raspberry Mousse
Source: recipezaar.com
1 lb ripe strawberries, hulled and sliced
2 tablespoons granulated sugar
1 tablespoon kirsch or Grand Marnier
1/2 cup confectioners' sugar
1 1/4 cups heavy cream (or whipping cream)
Place half the strawberries in a bowl and sprinkle with the granulated sugar and kirsch, let macerate for 15 minutes.
Puree the remaining strawberries together with the confectioners' sugar in a blender.
Whip the cream to stiff peaks.
Reserve a quarter of the whipped cream for garnish and refrigerate.
Carefully fold the remaining cream into the pureed strawberries.
Arrange the macerated strawberries in 4 balloon-shaped wine glasses, reserving a few strawberry slices for garnish.
Fill the glasses with the strawberry cream, cover with plastic wrap, and refrigerate for a few hours.
Pipe the reserved whipped cream through a pastry bag fitted with a star tip over the mousse and decorate with the remaining sliced strawberries.
Variation: Substitute an equal amount of raspberries for the strawberries.
SERVES 4