• 1 envelope unflavored gelatine
  • 1/4 cup amaretto
  • 1 cup heavy cream
  • 1 pint strawberries, hulled and sliced
  • 1/2 cup sugar


In small glass measure, sprinkle gelatine over amaretto; set aside 5 minutes, or until gelatine softens. Meanwhile, in small bowl of electric mixer, at high speed, beat cream cheese until stiff; refrigerate. In skillet, over low heat, toss strawberries with sugar until sugar dissolves--about 3 minutes. Remove from heat; stir in gelatine mixture until blended. Cool to room temperature; fold in whipped cream. Makes about 4 cups.

Frosting: 2 cups heavy cream 1/4 cup confectioner's sugar 2 teaspoons vanilla extract In large bowl of electric mixer, at high speed, beat ingredients until mixture is stiff. Frost cake. Makes about 4 cups.

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Submitted 6/13/05.
Source: McCalls Best Recipes/1989
Submitted By: Linda Wilson
Strawberry Mousse