Appears in Cook's Illustrated May/June 2014
Here’s a juicy problem: how to get a creamy mousse with bright, concentrated fruit flavor out of bland, watery supermarket strawberries.
There’s a good reason that strawberry mousse recipes aren’t very prevalent: The berries contain lots of juice, which can ruin the texture of a mousse that should be creamy and rich. Plus, the fruit flavor produced by most strawberry mousse ...