Light & Fluffy Strawberry Mousse (Print Version)
# Ingredients:
→ Strawberry Mousse Base
01 -
7.5g unflavored gelatin (bloom 230), mixed with 40g ice-cold water
02 -
230g fresh strawberries, pureed and strained
03 -
35g fresh lemon juice
04 -
245g heavy cream, cold
→ Meringue Component
05 -
75g egg whites
06 -
130g granulated sugar
07 -
60g water
→ Strawberry Sauce
08 -
150g strawberries, pureed and strained
09 -
13g granulated sugar
10 -
7.5g lemon juice
# Instructions:
01 -
Mix the gelatin with ice-cold water and let it hydrate for 10 minutes. If using gelatin sheets, soak them in cold water instead.
02 -
Cut and puree fresh strawberries until smooth, then strain to remove seeds. Heat ⅓ of the puree until warm (122-140°F), then dissolve the hydrated gelatin in it. Mix back with remaining cold puree and add lemon juice.
03 -
Whip the cold heavy cream until very stiff and fluffy. Store in the refrigerator until needed.
04 -
Heat sugar and water to 244-246°F while whipping egg whites until fluffy. Slowly pour hot syrup into meringue while whipping at high speed. Continue whipping until cooled to room temperature.
05 -
Fold meringue into whipped cream until partially combined, then fold in strawberry mixture until evenly incorporated. Pipe into serving glasses and chill for several hours.
06 -
Heat pureed strawberries with sugar and lemon juice until boiling. Chill and serve over the set mousse.
# Notes:
01 -
Recipe yields 5 8-oz portions or 13 3.5-oz portions
02 -
Best consumed within 24 hours but can be stored in the fridge for a few days
03 -
Can be frozen for up to one month in an airtight container