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May 2014 Cooks Illustrated -- Why is this strawberry mousse recipe awful?

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Lots of work...no reward.cream cheese addition....bad idea..made strawberry cottage cheese...even put it through fine mesh strainer again..and again...curds remained....and...toooo sweet.

  1. Jacquilynne

    What recipe did you use? Maybe we can help you figure out what went wrong.

  2. ozarkhungry

    May/ june 2014 issue cooks illust...my cream cheese was at room temp...I just could not get it smooth! like the idea of concentrating the strawberry flavor...and will do this recipe again..without cream cheese and less sugar...thanks for your interest! Its frustrating to go the trouble...and then it bombs!

  3. Jacquilynne

    I just found my copy of that issue and read the recipe. It sounds like the cream cheese was supposed to melt into the juice/gelatin mixture -- maybe your pot didn't hold onto enough residual heat for that to happen?

    I'm not confident enough with gelatin to know what would have happened to the gelatin if you had returned the pot to the heat to melt the cream cheese, but I think if it hadn't set yet, it should have been okay.

  4. ozarkhungry

    U r on it.......I know....cooking....a whole bunch....gelatin..not..the problem..creme chez....its tricky...

  5. sandylc

    I haven't seen the recipe that you're referencing, but we have an old family recipe that incorporates cream cheese and gelatin, and the cream cheese is softened and whipped first, then the gelatin mixture is slowly added while continuing to whip. Does this help your situation with this recipe?

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    I found my copy of that issue of Cooks Illustrated and read the recipe. It sounds like the cream cheese was supposed to melt into the juice/gelatin mixture -- maybe your pot didn't hold onto enough residual heat for that to happen?

    I'm not confident enough with gelatin to know what would have happened to the gelatin if you had returned the pot to the heat to melt the cream cheese, but I think if it hadn't set yet, it should have been okay.