Strawberry Mousse
Category: Desserts
Servings: 10
Ingredients:
| Ingredient | Quantity |
|---|---|
| Strawberries | 700g |
| Fresh liquid cream | 300ml |
| Lemon juice | 1 |
| Gelatin sheets | 12g |
| Egg whites | 80g |
| Sugar | 160g |
| Water | 60ml |
| Lemon juice (additional) | A few drops |
| Salt | A pinch |
Instructions:
-
Prepare the Gelatin:
Begin by soaking the gelatin sheets in cold water for at least 10 minutes. This allows them to soften and become ready for use in the mousse. -
Prepare the Strawberries:
Wash the strawberries thoroughly, remove their green stems, and slice them in half. Next, blend the strawberries into a smooth purée. For an extra fine texture, pass the purée through a fine sieve to remove any seeds or pulp. -
-
Heat and Dissolve Gelatin:
In a small saucepan, gently heat the strawberry purée. As the purée warms, add the soaked and well-drained gelatin sheets. Stir constantly until the gelatin is completely dissolved into the mixture. Once dissolved, set the strawberry purée aside to cool. -
Make the Syrup:
In another pan, combine water and sugar, heating the mixture until it reaches 120°C (use a kitchen thermometer to monitor the temperature). Keep an eye on the syrup, ensuring it doesn’t exceed this temperature. -
Whisk the Egg Whites:
While the syrup is heating, begin whisking the egg whites in a stand mixer (or with a hand mixer) until soft peaks form. The goal is to achieve a smooth, stable meringue. -
Combine the Syrup and Egg Whites:
When the syrup reaches 120°C, carefully pour it in a thin stream into the whipped egg whites while continuing to beat them at medium speed. This will create a glossy, firm meringue. -
Combine with Strawberry Mixture:
Gently fold the meringue into the cooled strawberry purée. Use a spatula and fold from the bottom upwards to ensure the mixture remains light and airy. -
Whip the Cream:
Next, lightly whip the fresh cream until it becomes semi-whipped—creamy and white but not too stiff. -
Incorporate the Cream:
Carefully fold the whipped cream into the strawberry and meringue mixture, continuing the gentle folding motion from the bottom upwards until everything is perfectly combined. -
Chill and Serve:
Transfer the mousse into a disposable piping bag (without a nozzle). Refrigerate for 10-15 minutes to allow it to firm up slightly. Once chilled, pipe the mousse into individual serving cups. Place the cups back in the fridge for at least 30 minutes to set completely before serving. -
Optional Decoration:
Before serving, you can decorate each cup with a fresh strawberry for a delightful finishing touch. Your strawberry mousse is now ready to be enjoyed by your guests!
This light, fluffy, and beautifully fruity mousse makes an ideal dessert for any occasion, offering a refreshing twist on classic sweets. The combination of sweet strawberries, creamy meringue, and whipped cream results in a heavenly treat that’s both indulgent and refreshing. Perfect for impressing your guests or simply treating yourself!
