Fluffy Strawberry Treat (Printer-Friendly Version)
# What You'll Need:
→ Strawberry Mousse Base
01 -
Mix 7.5g unflavored gelatin (bloom 230) into 40g of ice-cold water
02 -
230g of fresh strawberries, blended and strained
03 -
35g lemon juice, freshly squeezed
04 -
245g heavy cream kept chilled
→ Meringue Component
05 -
75g egg whites
06 -
60g water
07 -
130g granulated sugar
→ Strawberry Sauce
08 -
Puree and strain 150g of strawberries
09 -
Add 13g of sugar
10 -
7.5g fresh lemon juice
# Method:
01 -
Mix the gelatin with cold water and let it soak for about 10 minutes. Use sheets if you prefer—just soak them in cold water instead.
02 -
Slice fresh strawberries, blend them into a puree, and sieve to remove seeds. Heat a third of this puree just enough to warm it up (about 122–140°F). Stir the gelatin into it until dissolved, then combine with the rest of the cooler puree. Lastly, add lemon juice.
03 -
Use a mixer to whip the cold heavy cream until it’s super stiff and fluffy. Keep it cold in the fridge until it’s ready for use.
04 -
Bring the sugar and water to a temperature of 244–246°F, and while that’s happening, whip the egg whites until they form soft peaks. Slowly add the hot syrup to the meringue while whipping on high speed. Keep that mixer going until the mixture cools to room temp.
05 -
Gently fold together the meringue and whipped cream—it doesn’t need to be fully mixed yet. Now fold in the strawberry base until everything looks smooth and consistent. Pipe into serving glasses and chill in the fridge for a few hours.
06 -
Cook the strawberry puree with sugar and lemon juice until it boils. Let it chill and pour over the mousse before serving.
# Cook's Tips:
01 -
Serves 5 people with 8-oz portions or 13 people with smaller 3.5-oz servings
02 -
Enjoy it at its best within 24 hours, though it can last a few days in the fridge.
03 -
Want to keep it longer? Freeze it for as much as a month in a tightly sealed container.