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Have you been strawberry picking? Are you looking for a new way to enjoy the berry of early summer? I know right now is a really good time to make this so live a little and try something new. I know this seems complicated but really, it’s not. As long as you can follow directions you should be fine. This mousse is really a superstar and your family will love it!
This post was originally published at MomItForward.com on June 19, 2013
Strawberry Mousse
Adapted from Cooking Light
Ingredients
- 1 C finely chopped strawberries
- 1/2 C sugar, divided
- 5 TB water, divided
- 3/4 tsp unflavored gelatin
- dash of salt
- 2 lg egg whites
- 1/4 tsp vanilla extract
- 1/2 heavy whipping cream
- Combine chopped strawberries and 1 TB sugar in the bowl of a mini food processor and toss gently. Let stand for 10 minutes. Process until smooth.
- Pour 2 Tb water in a large bowl and sprinkle with the gelatin. Let sit for 5 minutes.
- Place 6 TB sugar, the remaining 3 TB water, and a dash of salt in a small saucepan over medium-high heat. Bring to a boil, stirring just until the sugar dissolves. Cook, without stirring, until a candy thermometer registers 240 degrees (about 4 minutes).
- Add the egg whites to the gelatin mixture and beat with a mixer until foamy. Gradually add remaining 1 TB sugar, beating at high speed until soft peaks form. Gradually add hot sugar syrup to egg whites, beating at medium speed until stiff peaks form. Add vanilla.
- Place cream in a bowl and beat with the mixer until stiff peaks form. Gently fold this into the egg white mixture.
- Fold in the strawberries.
- Spoon into individual serving dishes, if desired. Chill for 2 hours or until set.
Instructions
- Combine chopped strawberries and 1 TB sugar in the bowl of a mini food processor and toss gently.
- Let stand for 10 minutes.
- Process until smooth.
- Pour 2 Tb water in a large bowl and sprinkle with the gelatin.
- Let sit for 5 minutes.
- Place 6 TB sugar, the remaining 3 TB water, and a dash of salt in a small saucepan over medium-high heat.
- Bring to a boil, stirring just until the sugar dissolves.
- Cook, without stirring, until a candy thermometer registers 240 degrees (about 4 minutes).
- Add the egg whites to the gelatin mixture and beat with a mixer until foamy.
- Gradually add remaining 1 TB sugar, beating at high speed until soft peaks form.
- Gradually add hot sugar syrup to egg whites, beating at medium speed until stiff peaks form.
- Add vanilla.
- Place cream in a bowl and beat with the mixer until stiff peaks form.
- Gently fold this into the egg white mixture.
- Fold in the strawberries.
- Spoon into individual serving dishes, if desired.
- Chill for 2 hours or until set.
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