Fresh Strawberry Mousse
Ingredients
- 500 gStrawberry (hulled)
- 80 gWhite sugar
- 3 pcGelatin (2g sheets)
- 250 mlLiquid cream (very cold)
- 3 pcEgg (whites only)
- 1 pcCitrus limon (L.) Burm. f. (juiced)
Method
An airy texture that collapses delicately under the spoon. You can feel the vivid scent of fresh strawberries highlighted by a touch of acidity.
- 1
Wash and hull the strawberries. Blend them with the lemon juice until you get a smooth puree, without any chunks.
- 2
Plunge the gelatin sheets into a bowl of very cold water. They should soften and become translucent, like soft fabric.
- 3
Heat one third of the puree with the sugar in a small saucepan. When hot, stir in the gelatin squeezed dry in your hands. Stir until it completely disappears.
- 4
Whisk the very cold heavy cream. It should rise and become firm enough to form soft peaks at the end of the whisk.
- 5
Whisk the egg whites into stiff peaks. If you turn the bowl over, nothing should move.
- 6
Mix the gelatinized puree with the whipped cream, then fold in the whites with a spatula using an up-and-down motion. No white streaks should remain. Chill for 4 hours.
Frequently asked questions
How do you get this dish right?
- Use very ripe strawberries, they provide all the flavor.
- Do not over-whip the cream; it should stay supple to incorporate easily.
- Fold in the whites gently so as not to burst the air bubbles.
How long does this dish keep?
Keeps for 24 hours in the refrigerator, covered with cling film.
