STRAWBERRY CHOCOLATE ALMOND MOUSSE FROSTING
Marinated fresh strawberries with zest and juice of orange, brown sugar and unsweetened dark chocolate plus smoked almond crumbles. Folded into dairy-free whipped topping! A perfect mousse with which to frost a layer cake!
Makes about 3-1/2 cups
1 lb. fresh. ripe strawberries, washed, hulled, thinly sliced from end to tip
1/3 c. light brown sugar
1/4 t. salt
2 t. vanilla extract
zest of 1/2 lg. orange plus 1/4 c. orange squeeze, drained
1 oz. dark unsweetened chocolate, shaved, shredded or grated
1/2 c. processed till crumbly and crumbs begin to clump up BLUE DIAMOND SMOKEHOUSE ALMONDS – process 6 oz. to achieve an even crumble, then store the rest in a covered container
1 t. guar gum powder
1/2 t. xanthan gum powder
1/4 t. malic acid
1/4 t. cream of tartar
2 c. RICH’S WHIP TOPPING – thawed completely, then whipped into small peaks adding 1 t. vanilla half way to peaks
1 t. additional vanilla
1/4 c. granulated sugar
1- Combine strawberries, sugar, salt, vanilla, orange zest and juice, chocolate and almond crumbles in a mixing bow. Stir well, then refrigerate and marinate till strawberries soften and liquid releases from strawberries – several hours or overnight is best.
2- When ready, remove from refrigerator and place in blender container.
3- Add guar gum, and xanthan gum powder.
4- Immediately blend till thickened. Let set about 15 minutes.
5- Then add malic acid and cream of tartar. Blend again and watch how thick it gets from the original blend.
6- Transfer to large mixing bowl.
7- Add 1-1/2 cups whipped topping, additional vanilla and granulated sugar to strawberry mix. Fold into strawberry mix till thoroughly and evenly dispersed.
8- Refrigerate in covered container several hours till cold and set.
9- Then frost your favorite cake. The cake will need to be refrigerated after frosted, so make room.
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