Recipe courtesy of Laura Calder
Episode: Simple Classics
Chilled Strawberry Mousse
Total:
4 hr 35 min
Prep:
5 min
Inactive:
4 hr 25 min
Cook:
5 min
Yield:
4 to 6 servings
Level:
Easy
Total:
4 hr 35 min
Prep:
5 min
Inactive:
4 hr 25 min
Cook:
5 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 1 pound/450 g fresh ripe strawberries, hulled
  • 3/4 cup/165 g sugar
  • 1 teaspoon fresh lemon juice
  • Pinch salt
  • 3 large eggs, separated
  • 1 3/4 teaspoons unflavored gelatin
  • Pinch cream of tartar
  • 1/2 cup/125 ml heavy cream

Directions

Cut a piece of foil or parchment longer than the circumference of a 6-cup/1.5-liter mold. Double it for stiffness. Wrap around the outside rim so that it rises at least an inch above the top of the dish, and tape to secure. Puree the berries with 1/4 cup/55 g sugar, the lemon juice and salt. Strain and reserve. Put the yolks in a nonreactive bowl with 1/4 cup/55 g sugar and 1/2 cup/125 g of the berry puree. (Reserve the remaining puree for another use.) Set the bowl over a saucepan of barely simmering water, making sure the bowl does not touch the water below, and whisk until the sugar dissolves and it is warm in the center. Remove the bowl from the saucepan and set aside. Put 1/4 cup/60 ml water into a ramekin, sprinkle the gelatin on top and let soften 5 minutes. Set the ramekin in the hot water in the saucepan (make sure the water does not come up over the edge of the ramekin) and let it melt, about 2 minutes. It should be translucent. Whisk this into the berry mixture, and let cool until it thickens slightly. Don't let it set too far. Beat the whites with the cream of tartar until foamy. Gradually incorporate the remaining 1/4 cup/55 g sugar, and beat to thick, shiny peaks like whipped cream. Whip the cream in a separate bowl. Stir a spoonful of the whites into the berry mixture to lighten it. Scrape the remaining whites and cream on top and fold together. Spoon into the prepared mold, cover and refrigerate until firm, about 4 hours. To serve, remove the collar and spoon into dishes. This is best eaten on the day it is made or the next day. After that, the gelatin starts to break down.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

No-Bake Strawberry Cheesecake

Recipe courtesy of Zoë François

Strawberry Pina Colada

Recipe courtesy of Bobby Flay

Strawberry Shortcake Cake

Recipe courtesy of Ree Drummond

Ricotta Orange Pound Cake with Strawberries

Recipe courtesy of Giada De Laurentiis

On TV

Late Nite Eats

7:30am | 6:30c

Late Nite Eats

8:30am | 7:30c

Late Nite Eats

9:30am | 8:30c

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Cheap Eats

12pm | 11c

Cheap Eats

12:30pm | 11:30c

Cheap Eats

1pm | 12c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c
On Tonight
On Tonight

Burgers, Brew & 'Que

8pm | 7c

Burgers, Brew & 'Que

8:30pm | 7:30c

Food Truck Nation

9:30pm | 8:30c

Man v. Food

10pm | 9c

Man v. Food

10:30pm | 9:30c

Man v. Food

11pm | 10c

Man v. Food

11:30pm | 10:30c

Burgers, Brew & 'Que

12:30am | 11:30c

Food Truck Nation

1:30am | 12:30c

Man v. Food

2am | 1c

Man v. Food

2:30am | 1:30c

Man v. Food

3am | 2c

Man v. Food

3:30am | 2:30c

So Much Pretty Food Here