Light Fluffy Strawberry Mousse (Print Version)
# Ingredients:
→ For the Mousse
01 -
7.5 grams unflavored gelatin powder
02 -
230 grams fresh strawberries, pureed and strained
03 -
35 grams fresh lemon juice
04 -
245 grams cold heavy cream
05 -
75 grams egg whites
06 -
130 grams granulated sugar
07 -
60 grams water
→ For the Sauce
08 -
150 grams fresh strawberries, pureed and strained
09 -
13 grams granulated sugar
10 -
7.5 grams fresh lemon juice
# Instructions:
01 -
Mix gelatin powder with 40 grams ice-cold water. Let it sit for 10 minutes until it's fully absorbed.
02 -
Cut fresh strawberries into chunks. Blend until smooth, then strain through a fine mesh to remove seeds. Set aside.
03 -
Warm up about one-third of the strawberry puree. Add the softened gelatin and stir until completely melted. Mix this back into the remaining cold puree along with the lemon juice.
04 -
Beat cold heavy cream until stiff peaks form. Keep chilled until needed.
05 -
Heat sugar and water to 244°F. Meanwhile, whip egg whites until fluffy. Slowly pour hot syrup into whites while beating. Keep whipping until meringue cools to room temperature.
06 -
Fold meringue into whipped cream, then gently mix in the strawberry puree until everything is evenly blended.
07 -
Divide mousse between serving glasses. Refrigerate for at least 3 hours until set.
08 -
Blend fresh strawberries, strain, then heat with sugar and lemon juice until it starts to bubble. Chill before serving over the mousse.
# Notes:
01 -
For best results, use a kitchen scale to measure ingredients precisely.
02 -
The mousse is best enjoyed within 24 hours but will keep for several days in the fridge.
03 -
You can freeze the mousse for up to a month in an airtight container.