Ingredients
Equipment
Method
- Rinse and hull the strawberries, then blend until smooth to create a purée.
- Separate the eggs, placing the yolks in a bowl with sugar, and whisk until pale and creamy.
- Add the strawberry purée, lemon juice, and lemon zest to the egg yolk mixture, and mix until uniform.
- Whip the heavy cream until it forms soft peaks, then fold one third into the strawberry mixture before adding the rest.
- In a clean bowl, whisk the egg whites until stiff peaks form, then gently fold into the main mixture.
- Spoon the mousse into serving glasses and refrigerate for at least 2 hours to set.
- For a more intense strawberry flavor, consider macerating the strawberries with sugar and lemon juice before blending.
- You can use full-fat coconut cream for a dairy-free version, and honey or maple syrup can replace the sugar.
- The mousse is best consumed within 24 hours, as the egg whites may start to separate over time. Keep it covered in the refrigerator.
- Avoid freezing this mousse to maintain its texture.
- Variations include using different fruits like raspberries or mango, adding a touch of liqueur, or even creating a vegan version using aquafaba.
- Serve chilled and enjoy your delicious strawberry mousse!
- Optional: Garnish with mint sprigs before serving.
Nutrition
Calories: 220kcalCarbohydrates: 25gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 64mgSodium: 45mgPotassium: 200mgFiber: 1gSugar: 19gVitamin A: 5IUVitamin C: 30mgCalcium: 3mgIron: 2mg
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