Vanilla Mousse with Strawberry Sauce
by Tarla Dalal
Added to 140 cookbooks
This recipe has been viewed 12112 times
Easy to make and even easier to eat - that's creamy mouth-watering vanilla mousse.
- Boil the milk with the sugar.
- Mix the China grass in 1 teacup of cold water and stir on a slow flame until it dissoves completely.
- When the China grass is completely dissolved, add to the boiling milk and boil for a further 2 minutes.
- Strain the mixture and cool to a lukewarm stage.
- Beat the cream.
- Add the beaten cream and the vanilla essence and mix well.
- Pour into wet fancy moulds and put to set in the freezer compartment of a refrigerator. Chill thoroughly.
- Before serving, loosed the sides with a sharp knife. Invert on a plate.
- Serve ice-cold with strawberry sauce.
- Mix the cornflour and sugar in 1 teacup of water.
- Put to cook and go on stirring until the sauce is thick and clear.
- Remove from the fire.
- Add the strawberry puree, butter and lemon juice and mix well.
- Chill the sauce.
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