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.
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.
Pour strawberry sauce over mousse and garnish with blueberries.