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Recipe: Bacardi Strawberry Mousse
Similar Categories: Bacardi, Strawberry, Mousse
1 pkg. 300 mL frozen strawberries, thawed
1 cup 250 mL sugar
1/2 cup 125 mL BACARDI White rum
2 packages of unflavoured gelatin
2 1/2 cups 625 mL whipping cream ^× divided use
1/2 cup 125 mL water
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.
Refrigerate.
When firm, decorate with remaining whipped cream
^×whipped 1 cup (250 mL) and fresh sliced strawberries.
Serves 4-6.
1 cup 250 mL sugar
1/2 cup 125 mL BACARDI White rum
2 packages of unflavoured gelatin
2 1/2 cups 625 mL whipping cream ^× divided use
1/2 cup 125 mL water
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.
Refrigerate.
When firm, decorate with remaining whipped cream
^×whipped 1 cup (250 mL) and fresh sliced strawberries.
Serves 4-6.
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