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Strawberry Mousse

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Serves: 8
350g / 12 oz strawberries, hulled
5 tsp powdered gelatine
2 eggs, separated
2 tbsp cornflour
150ml / 1/4 pint double cream
150ml / 1/4 pint milk
100g / 3 1/2 oz caster sugar
more strawberries, to decorate

Blend the strawberries to a puree in a food processor. In a small bowl, sprinkle the gelatine over 3 tablespoons of cold water. (Never pour water over gelatine as it sets solid!) Leave to soak.

Place the egg yolks in a pan with the cornflour and stir with a wooden spoon until smooth. Gradually blend in the cream, milk and sugar. Bring to the boil, whisking constantly, until the mixture becomes thick and smooth. Stir in the softened gelatine and then beat in the strawberry puree.

In a clean dry grease-free bowl, beat the egg whites until they form soft peaks. Using a tablespoon, fold one-quarter of the egg whites into the strawberry mixture, then carefully fold in the rest.

Spoon the mixture into 8 individual moulds or one large mould and chill for several hours.

To unmould, loosen the edges of the mousse(s) carefully with a knife then dip the mould(s) briefly in very hot water and invert on a serving plate. Decorate with strawberries.

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