Bacardi Strawberry Mousse
Contributed by: News Canada
Light and tasty, this favourite will just melt in your mouth!
- 1 pkg. 300 mL frozen strawberries, thawed
- 1 cup 250 mL sugar
- 1/2 cup 125 mL Bacardi White rum
- 2 2 packages of unflavoured gelatin
- 2 1/2 cups 625 mL whipping cream - divided
- 1/2 cup 125 mL water
(NC) - Soften gelatin in 1/2 cup (125 mL) water.
Heat over low heat until gelatin is dissolved.
Cool to room temperature.
Purée strawberries in food processor or blender.
Add sugar and mix well.
Add cooled gelatin, and stir well.
Place mixture in refrigerator until it starts to set.
Whip 1 1/2 cup (375 mL) of the cream.
Remove strawberry mixture from refrigerator, add rum and mix well.
Fold in whipped cream.
Pour into a 2 quart (2 L) soufflé dish or serving bowl.
When firm, decorate with remaining whipped cream - whipped 1 cup (250 mL) and fresh sliced strawberries.
Serving Size: Makes 4 - 6 servings