Light, Airy and Easy Strawberry Mousse
This light, thick and airy strawberry mousse is full of freshness, and is the quick and easy dessert to make when strawberries are in season.
SERVING:6
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INGREDIENTS
- 350 g (12.4 oz) strawberries, washed and hulled
- 50 g (1.8 oz) granulated sugar
- 2 tps lemon juice
- 250 g (8.8 oz )full-fat 35% cream (30% is also suitable)
- 2 egg whites 65 g (2.3oz)
- 2 sheets gelatin 4 g (0.14 oz)
The coulis to serve
- 250 g (8.8 oz )strawberries, washed and hulled
- 2 tablespoons sugar +/- to taste
- 1 tsp lemon juice
Decor and base
- About ten ladyfinger biscuits
- 6 strawberries
PREPARATION
Start by preparing the strawberry coulis
- Wash the strawberries, pat dry with kitchen paper, then hull and cut into pieces.
- Blend to a smooth puree. The weight of the strawberries remains the same once blended. If it should drop slightly, that's okay, or you can add a few more strawberries.
Prepare the coulis to serve
- Mix the coulis with the sugar and lemon juice in a small saucepan. Bring to a boil over medium heat and reduce for 5 minutes.250 g (8.8 oz )strawberries, washed and hulled, 2 tablespoons sugar +/- to taste, 1 tsp lemon juice
- Pour into a bowl and allow to cool completely.
Prepare the strawberry mousse
- Rehydrate gelatin in cold water for 10 min.2 sheets gelatin
- Pour the coulis into a saucepan and add half the sugar and the lemon juice.350 g (12.4 oz) strawberries, washed and hulled, 2 tps lemon juice
- Bring to the boil over medium heat and reduce for 8 minutes. Stir often enough to prevent it from sticking to the bottom of the pan and burning on the sides.
- Remove from the heat, add the well-squeezed gelatin and mix well. Pour into a dish and leave to cool to room temperature.
- Whip the cream until stiff.250 g (8.8 oz )full-fat 35% cream (30% is also suitable)
- Whip the egg whites into stiff peaks, gradually adding half of the remaining sugar in two additions towards the end.2 egg whites
- Carefully add half the cold coulis in 2 batches. Work from bottom to top with the whisk.
- Gently fold the rest of the coulis into the whipped cream in 2 stages, then fold in the strawberry-flavored egg whites in 2 or 3 stages to maintain an airy texture.
- Put into a piping bag with or without a tip. Refrigerate for 30 minutes before piping.
- Spoon a little strawberry coulis into the bottom of each serving glasses, then top with pieces of ladyfingers.
- Pour a little coulis over the top, then pipe the mousse. You can add a few diced strawberries on the ladyfingers or between 2 layers of mousse to suit your taste.
- Place in the fridge for at least 6 h or preferably overnight. The texture becomes firmer and frothy.
- Before serving, decorate each glass with a strawberry. Dip your spoon and enjoy!
- You'll have leftover coulis that you can use for other desserts. It freezes well for several months.
Notes
This strawberry mousse can stored in the fridge for 2 or 3 days, but be sure to covered it or use glasses with lids.. The air dries the top of the foam.
Tried this recipe? Don't forget to tag me on @gateau_et_cuisine_rachida or #gateauetcuisinerachida!