A light, airy, and refreshing strawberry mousse perfect for a sweet treat.
Ingredients:
- 1 pound (about 450g) fresh strawberries, hulled and chopped
- 1/4 cup (60ml) granulated sugar, plus more to taste
- 1 tablespoon lemon juice
- 1 cup (240ml) heavy cream, chilled
- 1 teaspoon vanilla extract (optional)
- 2 large egg whites
- Pinch of salt
- Optional: Fresh strawberries and mint leaves for garnish
Instructions:
- Prepare the Strawberry Puree:
- In a saucepan, combine the chopped strawberries, 1/4 cup sugar, and lemon juice.
- Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens slightly (about 10-15 minutes).
- Remove from heat and let it cool slightly.
- Transfer the strawberry mixture to a blender or food processor and puree until smooth.
- If desired, strain the puree through a fine-mesh sieve to remove seeds for an extra smooth texture.
- Taste and add more sugar if needed. Set aside.
- Whip the Heavy Cream:
- In a chilled bowl, using an electric mixer, whip the heavy cream until soft peaks form.
- Add the vanilla extract if you are using it.
- Set aside.
- Whip the Egg Whites:
- In a separate clean, dry bowl, add the egg whites and a pinch of salt.
- Using an electric mixer, whip the egg whites until stiff peaks form.
- Combine the Mixtures:
- Gently fold the whipped cream into the strawberry puree until well combined.
- Gently fold the whipped egg whites into the strawberry cream mixture, being careful not to deflate the mixture.
- Chill and Serve:
- Divide the mousse among serving glasses or bowls.
- Cover and chill in the refrigerator for at least 2 hours, or until set.
- Garnish with fresh strawberries and mint leaves before serving, if desired.