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MEAT the DCS GRILL WITH RECIPES from AMERICA'S TEST KITCHEN

Fresh Strawberry

Mousse

SERVES 4 TO 6

This recipe works well with supermarket strawberries and

farmers’ market strawberries. In step 1, be careful not to

overprocess the berries. For more complex berry flavor,

replace the 3 tablespoons of raw strawberry juice in step 2

with strawberry or raspberry liqueur.

2 pounds strawberries, hulled (6½ cups)

½ cup (3½ ounces) sugar

Pinch salt

1¾ teaspoons unflavored gelatin

4 ounces cream cheese, cut into 8 pieces

and softened

½ cup heavy cream, chilled

GETTING THE MOST OUT OF

SUPERMARKET STRAWBERRIES

Supermarket strawberries rarely deliver the bright

flavor and concentrated sweetness that you find

in farmers’ market specimens. By macerating the

finely chopped berries and then using both fresh and

cooked forms of the fruit, we were able to capture the

bright, deep strawberry flavor that we wanted.

A LITTLE CONCENTRATED JUICE:

By reducing the shed berry juice

(about ⅔ cup) to just 3 tablespoons,

we were able to deepen its flavor

and control the amount of liquid we

were adding to the mousse.

A LOT OF FRESH PUREE:

Pureeing and straining the

macerated chopped berries yields

about 1⅔ cups of puree—enough for

a punch of bright, fresh berry flavor.

1. Cut enough strawberries into ¼-inch dice to measure

1 cup; refrigerate until ready to garnish. Pulse remaining

strawberries in food processor in 2 batches until most pieces

are ¼ to ½ inch thick (some larger pieces are ne), 6 to 10

pulses. Transfer strawberries to bowl and toss with ¼ cup

sugar and salt. (Do not clean processor.) Cover bowl and

let strawberries stand for 45 minutes, stirring occasionally.

2. Strain processed strawberries through ne-mesh

strainer into bowl (you should have about ⅔ cup juice).

Measure out 3 tablespoons juice into small bowl, sprinkle

gelatin over juice, and let sit until gelatin softens, about 5

minutes. Place remaining juice in small saucepan and cook

over medium-high heat until reduced to 3 tablespoons,

about 10 minutes. Remove pan from heat, add softened

gelatin mixture, and stir until gelatin has dissolved. Add

cream cheese and whisk until smooth. Transfer mixture

to large bowl.

3. While juice is reducing, return strawberries to

now-empty processor and process until smooth, 15 to

20 seconds. Strain puree through ne-mesh strainer into

medium bowl, pressing on solids to remove seeds and pulp

(you should have about 1⅔ cups puree). Discard any solids

in strainer. Add strawberry puree to juice-gelatin mixture

and whisk until incorporated.

4. Using stand mixer tted with whisk, whip cream on

medium-low speed until foamy, about 1 minute. Increase

speed to high and whip until soft peaks form, 1 to 3 minutes.

Gradually add remaining ¼ cup sugar and whip until sti

peaks form, 1 to 2 minutes. Whisk whipped cream into

strawberry mixture until no white streaks remain. Portion

into dessert dishes and chill for at least 4 hours or up to

48 hours. (If chilled longer than 6 hours, let mousse sit at

room temperature for 15 minutes before serving.) Serve,

garnishing with reserved diced strawberries.