The man at home tried it first and said the flavour of Strawberries were over powering and the mousse was not subtle. But my guests loved it :). Just because he managed a one week challenge and I humoured him on my ‘exclusive’ blog, he thinks he can critique anything I make. Who are you, dude? Anthony Bourdain?
Well, I did use extra strawberries. So, if you want your mousse to taste subtle, then just add a little less. :-)
- 400 gms strawberries, pulped
- a little more than1/2 cup, icing/castor sugar
- 2 tablespoons cold water
- 1 tablespoon gelatin
- 1 cup thickened cream
- 2 egg whites
- 1 tsp lemon juice
Combine water and gelatin in a small bowl over a larger bowl of boiling water. Do not dissolve it over direct heat. Wait until it completely dissolves. Allow to cool to room temperature.
Pulp the strawberries and add sugar to it. Mix well until combined. Add lemon juice and the cooled Gelatin to this. (Don’t let the gelatin cool too much, then it sets and hardens.)
Using a beater, beat the egg whites till soft peaks are formed. In a separate bowl repeat the process with the thickened cream.
Slowly add the egg whites into the strawberry mixture. Fold.
Add the whipped cream to this. Fold again.
Spoon into little ramekins or bowls of your choice and refrigerate for at least 4-5 hours.
Before serving top with mint and strawberries.
If you have a different method of making Strawberry Mousse, do share!
So long, then!