• Main
  • Recipes
  • Frozen Strawberry Lemon-Basil Mousse (Emeril Lagasse) Recipe

Frozen Strawberry Lemon-Basil Mousse (Emeril Lagasse) Recipe

Posted by
Rate It!
Frozen Strawberry Lemon-Basil Mousse (Emeril Lagasse)
Add your photo!
Ingredients
8
Count
Nutrition
161
Calories
Total time
35
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Process the basil and the 1/2 cup sugar in a blender or small food processor and pulse until combined, stopping to scrape down the sides as needed. Place quartered strawberries in a medium bowl and sprinkle with the basil sugar. Allow the mixture to stand for 20 minutes.
  2. Cut parchment paper into 5 long strips, about 2-inches wide and 12-inches long. Wrap one strip of parchment around the top of a 3-ounce ramekin and secure with string or tape to form a collar that extends above the top of the ramekin. Repeat with the remaining 4 strips and ramekins. Set aside.
  3. Whip the heavy cream until soft peaks form and refrigerate until ready to use.
  4. Combine the lemon juice with 3 tablespoons of water and the gelatin in a small bowl. Allow gelatin to soften, about 5 minutes. Place the macerated berries and sugar in a blender or food processor and puree until smooth. Pour mixture through a fine-mesh strainer and press to release the juices; you will need about 1 1/4 cups of the strained juice. Discard the pulp and seeds.
  5. In a small, heavy saucepan, combine 1/4 cup of the strawberry puree and the 1/3 cup sugar over medium heat, stirring to dissolve the sugar. Just before the mixture begins to boil, remove the syrup from the heat and stir in the gelatin mixture until well incorporated and dissolved.
  6. Combine the gelatin mixture with the remaining strawberry puree in a medium bowl. Set the medium bowl inside a large bowl filled with ice water. Stir the strawberry mixture until cooled and syrupy.
  7. Fold the reserved whipped cream into the syrup mixture, gently but thoroughly, until well incorporated and the mixture is one solid color. Fill the prepared molds with the strawberry mousse, cover, and freeze until firm, at least 4 hours.
  8. Allow mousse to stand at room temperature for about 10 minutes before serving. Remove the parchment paper from the molds and garnish with fresh sliced strawberries and basil.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 160.9 Kcal (674 kJ)
Calories from fat 100 Kcal
% Daily Value*
Total Fat 11.11g 17%
Cholesterol 41.1mg 14%
Sodium 13.01mg 1%
Potassium 185.19mg 4%
Total Carbs 15.32g 5%
Sugars 11.08g 44%
Dietary Fiber 2.06g 8%
Protein 1.77g 4%
Vitamin C 62mg 103%
Calcium 38mg 4%
Amount Per 100 g
Calories 108.76 Kcal (455 kJ)
Calories from fat 67.59 Kcal
% Daily Value*
Total Fat 7.51g 17%
Cholesterol 27.78mg 14%
Sodium 8.8mg 1%
Potassium 125.18mg 4%
Total Carbs 10.35g 5%
Sugars 7.49g 44%
Dietary Fiber 1.4g 8%
Protein 1.19g 4%
Vitamin C 41.9mg 103%
Calcium 25.7mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 3.7
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top