Saturday, July 21, 2012

Strawberry Mousse

Strawberries are back in season, so time to make a light, fluffy and creamy strawberry mousse for dessert.


2 x 250g punnets strawberries, hulled, roughly chopped
1 teaspoon strawberry essence (optional)
1 tablespoon lemon juice
½ cup pure icing sugar
2 tablespoons hot water
1 tablespoon gelatine
200ml thickened cream
1-2 drops red food colouring (optional)
3 egg whites

To decorate/serve:
Extra strawberries, halved or quartered (depends how big they are)
100ml thickened cream
2 tablespoons icing sugar, sifted
a few sprigs mint leaves

  1. In a food processor or blender, combine strawberries, strawberry essence, lemon juice and icing sugar and process until smooth. Strain into a large bowl and discard seeds. 
  2. Meanwhile, whip the cream until slightly thickened/soft peaks form. Set aside. 
  3. Combine water and gelatine in a small heatproof jug. Whisk until gelatine dissolves and liquid becomes clear. Add to strawberry mixture. Stir through well.
  4. Add 2 tablespoons of cream to strawberry mixture. Whisk gently until well combined. Fold through remaining cream. Add a few drops red food colouring if desired.
  5. Using an electric mixer, beat egg whites to soft peaks. Fold through strawberry mixture until well combined. 
  6. Wet moulds with water. Spoon mousse into 6 x ½ cup capacity glasses or ramekins. Cover with plastic wrap. Refrigerate for 4 hours, or until set.
  7. To decorate the mousse: Use an electric mixer to beat cream and icing sugar in a medium bowl until firm peaks form. 
  8. Place the cream in a piping bag fitted with a 1cm fluted nozzle and pipe on top of the mousse. Arrange a strawberry and some mint leaves next to the cream.

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