Simple Strawberry MousseStrawberries are generally available year-round, so you can serve this fluffy and fruity treat whenever you like. It holds in the refrigerator well too, so you can double the recipe and keep it on hand for a quick weeknight dessert.
Saturated fat: 4.6g
Monounsaturated fat: 2.2g
Polyunsaturated fat: 0.3g
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1 cup finely chopped strawberries
½ cup sugar, divided
5 tablespoons water, divided
¾ teaspoon unflavored gelatin
Dash of salt
2 large egg whites
¼ teaspoon vanilla extract
½ cup heavy whipping cream
1. Combine chopped strawberries and 1 tablespoon sugar in the bowl of a mini chopper or food processor, and mix gently. Allow to stand for 10 minutes then process until smooth.
2. Pour 2 tablespoons water in a large bowl and sprinkle the surface with gelatin. Let stand for 5 minutes.
3. Place 6 tablespoons sugar, the remaining 3 tablespoons water, and dash of salt in a small heavy saucepan over medium-high heat; bring to a boil, stirring just until sugar dissolves. Cook, without stirring, until a candy thermometer registers 240° (about 4 minutes).
4. Add egg whites to gelatin mixture; beat with a mixer at high speed until foamy. Gradually add remaining 1 tablespoon sugar, beating at high speed until soft peaks form. Gradually pour hot sugar syrup into the egg white mixture, beating first at medium speed and then at high speed until stiff peaks form. Beat in vanilla.
5. Place whipping cream in a large bowl; beat with a mixer at high speed until stiff peaks form. Gently fold ¼ of egg white/gelatin mixture into whipped cream.
6. Fold in the remaining egg white/gelatin mixture, then fold in strawberry mixture.
To serve: Spoon about ½ cup mousse into each of 6 dessert or wine glasses; chill 2 hours or until set.
Serves 6 (½ cup each)
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