Strawberry Mousse

Adapted from Cooking Light

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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

1. Combine chopped strawberries and 1 TB sugar in the bowl of a mini food processor and toss gently.
2. Let stand for 10 minutes.
3. Process until smooth.
4. Pour 2 Tb water in a large bowl and sprinkle with the gelatin.
5. Let sit for 5 minutes.
6. Place 6 TB sugar, the remaining 3 TB water, and a dash of salt in a small saucepan over medium-high heat.
7. Bring to a boil, stirring just until the sugar dissolves.
8. Cook, without stirring, until a candy thermometer registers 240 degrees (about 4 minutes).
9. Add the egg whites to the gelatin mixture and beat with a mixer until foamy.
10. Gradually add remaining 1 TB sugar, beating at high speed until soft peaks form.
11. Gradually add hot sugar syrup to egg whites, beating at medium speed until stiff peaks form.
12. Add vanilla.
13. Place cream in a bowl and beat with the mixer until stiff peaks form.
14. Gently fold this into the egg white mixture.
15. Fold in the strawberries.
16. Spoon into individual serving dishes, if desired.
17. Chill for 2 hours or until set.