Serves: 5
Total Calories: 919

butter for greasing
flour for dusting
5 strawberries cleaned and stems removed
5 cups heavy cream
5 eggs
1/2 cup sugar
powdered sugar for garnish
strawberries for garnish
mint leaves for garnish

Butter the bottom of an 8 x 13-inch jelly roll pan and cover with a sheet of parchment paper. Butter the parchment paper and lightly dust with flour. Set aside.

In a food processor, puree the strawberries. Add the heavy cream and process using the plastic blade until stiff peaks form and the mixture turns pink. Refrigerate.

Preheat oven to 500 degrees.

Put eggs and sugar in a large bowl and, using a hand mixer, beat until mixture doubles in size, about 6–8 minutes. Spread the mixture into the prepared pan and gently shake to distribute evenly. Bake for 2 minutes until golden and puffy. Cool completely. (The pastry will sink when it cools.) When the pastry has cooled, carefully remove it from the pan, leaving parchment paper intact. Evenly spread the mousse over the pastry. From the short end, roll the pastry into a log, removing the parchment paper as you go. Freeze the log for 15 minutes until fi rm enough to slice. Cut into 8–12 slices and allow mousse to soften a few minutes. Place 2 slices on each plate and garnish with a dust of powdered sugar, strawberries, and mint leaves.

Nutritional Facts:

Serves: 5
Total Calories: 919
Calories from Fat: 827

More Recipes from the Taste of Broadway Cookbook:
Strawberry Mousse in Flourless Pastry
Panna Cotta
Lemon Tart Brulee
Saintly Zeppoles
Tostadas de Vino
Manzanas al Horno
Cheese and Cherry Blintzes
Lemon Ricotta Torte
Brazilian Flan