Strawberry Mousse Fluffy (Print Version)
# Ingredients:
→ Base Layer with Strawberries
01 -
40g ice-cold water mixed with 7.5g unflavored gelatin (bloom 230)
02 -
230g strained puree of fresh strawberries
03 -
35g freshly squeezed lemon juice
04 -
245g chilled heavy cream
→ Fluffy Meringue
05 -
75g whites of eggs
06 -
130g white sugar (granulated)
07 -
60g water
→ Sweet Strawberry Drizzle
08 -
150g strained puree of strawberries
09 -
13g white granulated sugar
10 -
7.5g freshly squeezed lemon juice
# Instructions:
01 -
Stir the gelatin into cold water and leave it to soak for 10 minutes. Gelatin sheets? Just dunk them in cold water instead.
02 -
Puree your strawberries until smooth, then strain out the seeds. Warm up a small part (about ⅓) of the puree until it’s between 122–140°F. Mix in the soaking gelatin until it melts, then stir this into the leftover cold puree. Squeeze in the lemon juice.
03 -
Beat your heavy cream straight from the fridge until it’s really stiff and light. Keep it chilled for later.
04 -
Cook sugar and water to 244–246°F. While that’s happening, whip your egg whites until fluffy. Gently pour the hot, bubbling syrup into the whites while your mixer’s on high. Keep mixing until your meringue cools down.
05 -
First, fold your fluffy meringue and whipped cream together but don’t overdo it. Then mix in the strawberry layer until it’s smooth and uniform. Fill glasses with the mix and refrigerate for a few hours.
06 -
Bring the strawberry puree, sugar, and lemon juice to a boil. Once cool, drizzle this over your chilled mousse when serving.
# Notes:
01 -
Makes either five 8-ounce portions or thirteen 3.5-ounce portions
02 -
Tastes best in the first day but can sit a couple of days in the fridge
03 -
Store in an airtight container in the freezer for up to a month