¾teaspooncream of tartaror 1 teaspoon white vinegar
¾teaspooncornstarch
For Strawberry Mousse
2cupsfresh strawberriesdivided
⅔cupboiling water
3 ouncepackage JELL-O Strawberry Flavor Gelatin
ice cubes
½cupcold water
8ouncesfresh whipping cream
8ouncescream cheese or Neufchatel cheeselower fat, softened
8-16small mint leaves for garnish
Instructions
For Mini Pavlova Meringue Shells
Preheat oven to 250 degrees Fahrenheit. In a large room temperature mixing bowl, beat egg whites until soft peaks form (about 5 minutes.)
Slowly add sugar to the egg whites and beat until sugar dissolves, then beat mixture with mixer on medium-high 3 to 5 minutes or until glossy, and stiff peaks form. Add cream of tartar and cornstarch just before you finish mixing.
On parchment paper (or piece of brown paper bag); trace 8 (3-inch) circles.
Gently spread a layer of meringue on each circle. Transfer mixture to a pastry bag with a star tip. Pipe 2-3 swirled layers of meringue around edge of each circle (see picture). You can also spoon meringue on your circle leaving a dip in the center. (We think it’s easier to get high sides with a pastry tip/bag.)
Bake 35-40 minutes. Then turn off oven; let meringues sit in oven 1-2 hours to dry out. Don’t open the oven door. Meringues can be made up to two days ahead and stored in an air-tight container. Don't refrigerate or freeze.
For Strawberry Mousse
Slice 1 cup strawberries in lengthwise strips (see picture); refrigerate for later use. Chop remaining 1 cup strawberries; set aside.
Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any un-melted ice. Refrigerate at least 30 min. or until mixture is very thick and will mound.
Whip cream until soft peaks form. Add 1 teaspoon vanilla to final whipping. Divide in half and refrigerate.
Whip cream cheese with electric mixer on low speed until softened. Gradually add thickened gelatin mixture and 1 cup chopped strawberries to cream cheese(save remaining strawberries for garnish.)
Gently fold HALF of whipped cream into cooled strawberry mixture (reserve other half for garnish at end). Refrigerate 3-4 hours or until firm.
To serve: Spoon or pipe ½ cup mousse into meringue shells.Top with julienned sliced berries in a flower pattern just before serving.Add dollop of whipping cream to center of each strawberry flower and add mint leaves.
Notes
Room temperature egg whites beat stiffer and have more volume than cold egg whites. If you have time, set them at room temperature at least 30 minutes before whipping. To speed things up, place eggs in a room temp. bowl and cover with luke-warm water for at least five minutes.