Miss A Columnist

Ashley Pierson is the Food and Nutrition Editor for Miss A. She has a Bachelor of Science degree in nutrition from Michigan State University, and is following her passion for food after leaving the pharmaceutical industry where she worked as a sales representative for nearly a decade. Ashley loves locally grown food and has great fun coming up with new recipes using these local treasures as the foundation. She lives in Traverse City, MI, voted by Midwest Living magazine as a top 5 foodie town. Ashley lives with her husband, son and daughter near the shores of Lake Michigan.

Strawberry Topping Over Mousse Au Chocolate Blanc Recipe

In Michigan this time of year, strawberries are a celebration. One bite into this little red gem and the sweet memories come back that were lost during a long cold season. Local Michigan strawberries are smaller and sweeter than their California counterpart.

Enjoy this delicious sauce over a white chocolate mousse. This makes a perfect summer dessert. You may also use the sauce to pour over waffles, pancakes or shortcake.

Photo Credit: Swapna's Cuisine

(Photo Credit: Swapna’s Cuisine)

Fresh Strawberry Sauce

1 quart fresh strawberries, hulled
2 tablespoons sugar
2 tablespoons fresh squeezed lemon juice

Purée everything in a blender until smooth. Refrigerate for 2 to 3 days.

Mousse Au Chocolate Blanc

10 ounces high quality white chocolate
1/3 cup heavy cream
1 package gelatin
5 egg yolks ( room temperature)
2 1/4 cups heavy cream

Chop chocolate finely and melt gently in a bowl over simmering water. Warm 1/3 cup of heavy cream in a small pan, remove from heat and add gelatin, stirring to dissolve. Add egg yolks to melted chocolate off the heat and whisk to blend. Add gelatin/cream mixture to chocolate/egg mixture and whisk to blend. Beat the 2 cups of cold heavy cream in a pre-chilled bowl, just until it starts to form peaks. Be careful to not overdo. Whisk about 1/2 cup of the whipped cream into the chocolate mixture, then gently fold in the remaining whipped cream. Transfer to ramekins, goblets or bowls and refrigerate until set.

To Serve

Pour strawberry sauce over mousse and garnish with blueberries.

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