Strawberry Caramel Mousse

Strawberry season has begun and this dessert is a great way to enjoy the berries. As I have mentioned in a previous post, I love caramel and, combined with strawberries, it is a winning combination. The caramel gives the mousse a subtle richness. I use Cajeta (goat’s milk caramel) for this but you can use dulce de leche or caramel ice cream topping. It is an easy make-ahead dessert for the upcoming Memorial Day weekend. Most of the ingredients are mixed in the blender then combined with the warmed gelatin and whipped cream.

Strawberry Caramel Mousse
1-1/2 c. sliced strawberries
1/2 c. sugar
1/2 c. Cajeta or caramel topping
pinch of kosher salt
1 tsp. vanilla
1 envelope unflavored gelatin
1/4 c. water
2 c. heavy cream

In a blender combine strawberries, sugar, caramel, salt and vanilla. Purée until smooth. In a saucepan combine gelatin and water. Stir. Heat on low until gelatin is dissolved – about 1 minute. Do not boil. Pour gelatin mixture into the blender and blend until smooth. Whip the cream until somewhat stiff peaks form. You don’t want to over whip it, but it should stand up well. Take puréed mixture and slowly pour down the side of the bowl with the whipped cream. Fold the cream to fully incorporate the purée. Cover with plastic and chill for 4 hours until firm. Serves 6-8.

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