Vanilla Mousse with Strawberry Sauce


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Easy to make and even easier to eat - that's creamy mouth-watering vanilla mousse.

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Preparation Time:    Cooking Time:     Serves 6 to 8.
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For the mousse
3 3/4 cups milk
28 tsp sugar
14 tsp china grass, cut into small pieces
2 tsp vanilla essence
200 gms fresh cream

For the strawberry sauce
3/4 cup fresh strawberry puree
2 tsp cornflour
8 tsp sugar (approx.)
1/2 tbsp lemon juice
1 tsp butter


    For the mousse

    1. Boil the milk with the sugar.
    2. Mix the China grass in 1 teacup of cold water and stir on a slow flame until it dissoves completely.
    3. When the China grass is completely dissolved, add to the boiling milk and boil for a further 2 minutes.
    4. Strain the mixture and cool to a lukewarm stage.
    5. Beat the cream.
    6. Add the beaten cream and the vanilla essence and mix well.
    7. Pour into wet fancy moulds and put to set in the freezer compartment of a refrigerator. Chill thoroughly.
    8. Before serving, loosed the sides with a sharp knife. Invert on a plate.
    9. Serve ice-cold with strawberry sauce.

    For the strawberry sauce

    1. Mix the cornflour and sugar in 1 teacup of water.
    2. Put to cook and go on stirring until the sauce is thick and clear.
    3. Remove from the fire.
    4. Add the strawberry puree, butter and lemon juice and mix well.
    5. Chill the sauce.

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