Fresh Strawberry Mousse

An airy texture that collapses delicately under the spoon. You can feel the vivid scent of fresh strawberries highlighted by a touch of acidity.

• Prep time: 45 min
• Cook time: 5 min
• Difficulty: Medium
• Calories: 371
• Protein: 8 g
• Carbs: 30 g
• Fat: 22 g

Ingredients

• 500 g Strawberry ( hulled )
• 80 g White sugar
• 3 piece Gelatin ( 2g sheets )
• 250 ml Liquid cream ( very cold )
• 3 piece Egg ( whites only )
• 1 piece Citrus limon (L.) Burm. f. ( juiced )

Instructions

1. Fruit preparation

   Wash and hull the strawberries. Blend them with the lemon juice until you get a smooth puree, without any chunks.

2. Hydrating the gelatin

   Plunge the gelatin sheets into a bowl of very cold water. They should soften and become translucent, like soft fabric.

3. Dissolving

   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. Whipping the cream

   Whisk the very cold heavy cream. It should rise and become firm enough to form soft peaks at the end of the whisk.

5. Whipping the whites

   Whisk the egg whites into stiff peaks. If you turn the bowl over, nothing should move.

6. Final mix

   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.

Chef's tips

• 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.

Storage

Keeps for 24 hours in the refrigerator, covered with cling film.