Marta Sgubin was Jacqueline Kennedy family cook. She prepared every day meals along with special occasion specialties.
She was encouraged by the Kennedy family to create a cookbook of 100 of her best dishes and it was entitled Cooking for Madam.
Before you start this, chill a pretty dish that can hold 6 cups.
1 or 2 boxes of strawberries to yield 1 1/2 cups crushed
1 cup sugar
1 tsp. lemon juice
3 cups heavy cream
1 Tbsp. vanilla extract
Rinse and crush strawberries until you have 1 1/2 cups of pulp. Stir in the sugar and lemon juice. Strain off any excess juice.
Beat the cream until stiff, then fold into the pulp. Stir in the vanilla.
Remove the chilled dish from the refrigerator and rinse it in cold water. Pour the strawberries mixture into the dish, cover it with plastic wrap, and freeze for 3 hours. If it has to stay frozen longer than that, place it in the refrigerator for half an hour or so before serving.
What you want is a mousse that is frozen but not icy solid. The freezing is to make the mousse firm.
Source: Cooking by Madam by Marta Sgubin
