his Strawberry Mousse is a light and airy dessert that’s bursting with fresh strawberry flavor. The process begins with creating a vibrant strawberry puree, enhanced with a hint of lemon for a touch of brightness. This puree is then gently folded into whipped cream and fluffy beaten egg whites, creating a mousse that is both creamy and ethereal.
Ingredients:
- 1 lb (450 g) fresh strawberries, hulled and chopped
- 1/2 cup (100 g) granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 cup (240 ml) heavy cream
- 2 egg whites
- 1/4 cup (30 g) powdered sugar
- Fresh strawberries and mint leaves for garnish (optional)
Instructions:
- Prepare the Strawberry Puree:
- In a blender or food processor, puree the chopped strawberries until smooth.
- Pour the strawberry puree into a saucepan and add granulated sugar and lemon juice.
- Cook over medium heat, stirring occasionally, until the mixture thickens slightly (about 10 minutes).
- Remove from heat and stir in the vanilla extract. Allow the mixture to cool completely.
- Whip the Cream:
- In a large mixing bowl, whip the heavy cream until soft peaks form. Set aside.
- Beat the Egg Whites:
- In another mixing bowl, beat the egg whites until they form soft peaks.
- Gradually add the powdered sugar and continue to beat until stiff peaks form.
- Combine and Fold:
- Gently fold the cooled strawberry puree into the whipped cream until well combined.
- Carefully fold in the beaten egg whites until the mixture is smooth and airy.
- Chill and Serve:
- Spoon the mousse into individual serving dishes or glasses.
- Refrigerate for at least 2 hours or until set.
- Garnish with fresh strawberries and mint leaves if desired.
