Fresh Strawberry Mousse
Submitted by shimar
Fresh strawberry mousse with pureed strawberries, whipped cream, framboise, and a ribbon-stage egg base. A light, elegant French-style molded dessert.
YIELD
2 servingsPREP
20 minCOOK
0 minREADY
1 hrsThis is a proper French-style mousse, not the dump-and-stir kind. Fresh strawberries get pureed with framboise (raspberry brandy), then folded into a light, airy egg base that’s been whipped to the ribbon stage. A touch of whipped cream and unflavored gelatin hold it all together in a molded shape that unmolds cleanly onto a platter.
The ribbon stage is where the magic happens. Beating the whole egg, yolk, and sugar at high speed for 5 to 7 minutes traps air and creates volume. When you lift the beaters, the mixture should fall in a thick ribbon that holds its shape on the surface for a few seconds before sinking back in.
Gelatin dissolved in fresh orange juice sets the mousse without making it rubbery. The trick is stirring the strawberry mixture over ice water until it’s almost set before folding in the whipped cream. Too loose and the cream sinks. Too firm and you get lumps instead of a smooth fold.
Chef Tips
- Use ripe, fragrant strawberries. Pale, underripe berries make a bland mousse no amount of sugar can save.
- Dissolve the gelatin completely. Any undissolved granules show up as tiny rubbery specks in the finished mousse.
- Fold the whipped cream in gently with a rubber spatula. Stirring deflates all the air you just beat in.
- Garnish with fresh pistachio nuts and sliced berries right before serving for color and crunch.
Variations
- Skip the framboise and use Grand Marnier or Chambord for a different fruit-liqueur pairing.
- Pour into individual ramekins instead of a mold for easier, portion-controlled serving.
- Layer the mousse with crumbled shortbread cookies for a strawberry mousse parfait.
Ingredients
Directions
Oil one 3-cup mold (or two 1-cup souffle dishes fitted with foil collars).
Place orange juice in cup. Sprinkle with gelatin and let stand until liquid is absorbed, about 5 minutes.
Meanwhile, combine whole egg, yolk and sugar in medium bowl of electric mixer and beat at high speed until mixture is thick and forms a ribbon when beaters are lifted, about 5 to 7 minutes.
Set aside.
Combine strawberries and Framboise in processor or blender and purée until smooth.
Set cup with gelatin mixture in small pan of hot water and place over low heat until gelatin is completely dissolved and clear.
Stir into egg mixture. Blend in puréed strawberries.
Set bowl in larger bowl if ice water and stir gently with rubber spatula until mixture is almost set, about 10 minutes.
Fold in whipped cream. Pour into prepared dish(es).
Refrigerate until set. If using mold, invert onto platter before serving.
Garnish top with berries and pistachios.
Comments
ick! raw eggs! GACK! :)