Strawberry Mousse

Strawberry Mousse

13 Reviews 4 Pics
  • Prep

    15 m
  • Ready In

    15 m
HUNKELE
Recipe by  HUNKELE

“A light, cool, refreshing summertime dessert. Put in serving cups (parfait glass) and top with a fanned strawberry. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Chop hulled strawberries in a food processor, leaving a few chunks. Stir in sugar. In a bowl, whip cream until stiff peaks form. In another bowl, whip egg whites until stiff peaks form. Fold whipped cream into strawberries. Fold egg whites into strawberry mixture. Serve immediately.

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Reviews (13)

Rate This Recipe
coreyjace
58

coreyjace

I have never made theiis recipe before but just from reading it Have a few suggetions.Beat your whiped cream with 2 teaspoons of sugar and maybe some vanilla. In a glass or dissolve 1 1/s teaspons of plain gelatin in cold waterin a micro waveable safe cup. Its going to congeal but dont worry. pop it in the microwave for 10 seconds and your good to go. I would mush the strawberries up with sugar and let them sit for at leat and hour. Next push the, throuh a strainer. I have seen recipes with as much as 2 cups of sugar before. you can really youse any amount you whish.combine the liguid gelati whit the strawberries Beat your eggwhitesover a pot of boiling water .they should be stiff peaks. as soon as the eggwhite are warm to the touch remove them but keep mixing untill you get the stiff peaks. for 6 egg whites I would use like 3 teaspoons of sugar. Finally fold the strawberries into the whipped cream and fold the strawberry whipped cream with the eggwhites .refrigerate. That's how you make mousse

lobos
32

lobos

I loved the recipe. Having read the other reviews I added extra sugar. I also added a package of of gelatin to help it set up better and prevent weeping. It is still without shape but it does not weep. Next time I will add two packages of gelatin.

JDUFF
26

JDUFF

Not what I was looking for in a "mousse." Not sweet enough and I used 3 T. This recipe needs fine tuning--not ready for prime time.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 508 cal
  • 25%
  • Fat
  • 44.5 g
  • 68%
  • Carbs
  • 21.7 g
  • 7%
  • Protein
  • 8.9 g
  • 18%
  • Cholesterol
  • 163 mg
  • 54%
  • Sodium
  • 130 mg
  • 5%

Based on a 2,000 calorie diet

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