Fresh Strawberry Mousse

When I saw this recipe in the latest issue of Cook’s Illustrated I wanted to give it a try.  I am not normally a mousse person because it is so bad most of the time but this recipe contained 2 pounds of fresh strawberries (which I love) so I thought I would give it a go.  This recipe takes time and is a fair amount of work.  It involves macerating strawberries, reducing the juice and whipping cream.  The finished product had great flavor and the texture was good but did not convert me into a mousse lover.  You can get the recipe here:


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