This Recipe Provided By:
The Peas and Corn Co.

White Mountain Strawberry Mousse

• 2 1/2 cups heavy cream 
• 2 tbs. cold water 
• 1 tbs. powdered gelatin
• 2 cups crushed strawberries 
• 2 cups confectioner's sugar

Crush strawberries and press through sieve, add sugar and gelatin which has been softened in cold water and dissolved ever boiling water. When mixture cold and slightly thickened, fold whipped cream stiff. Freeze. (Makes 2 quarts)

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