Sunday, October 24, 2010

Mousse aux Fraises (Strawberry Mousse)

1 pound strawberries, plus 6 small ones for decoration if you wish
juice from 1/2 lemon
1/2 cup sugar
1/2 cup whipping cream
4 egg whites
pinch of salt
In a blender or food processor, puree strawberries with lemon juice and sugar.
In a mixing bowl beat cream until it is stiff. Gradually and gently mix the whipped cream with the berries.
In another mixing bowl beat egg whites with salt until stiff. Mix one cup of egg whites into berry and cream mixture, and then gently fold this back into egg whites.
Pour the mousse into individual serving dishes and decorate with a strawberry. Refrigerate for at least two hours.

Makes 6 servings.

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