Finally! I know that summer is on its way when berries are plentiful at the supermarket and their prices are reasonable. I am looking forward to many delicious recipes using some of my favorite berries. Earlier this week I made a blueberry coffee cake that was, unfortunately, unworthy of a blog post. But, last night I prepared a Strawberry Mousse that is not only yummy, but healthy (ok, healthier than most desserts…good enough)!
I hope that you, too, enjoy the fruits of the season all summer long. You can be sure I’ll be sharing many fruit-based recipes this summer!
1 c finely chopped fresh strawberries
½ c sugar, divided
5 T water, divided
¾ t unflavored gelatin
dash of salt
2 large egg whites
¼ t vanilla extract
½ c heavy cream
- Combine chopped strawberries and 1 T sugar in a food processor or blender and toss gently. Let stand for 10 minutes and then process until smooth.
- In the bowl of an electric mixer, pour in 2 T of water and sprinkle with gelatin. Let stand for 5 minutes.
- After 5 minutes, add egg whites to the gelatin mixture and beat with a whisk attachment until foamy. Gradually add 1 T sugar, beating on high speed until soft peaks form.
- On the stovetop, combine 6 T sugar, 3 T water, and a dash of salt in a small saucepan. Bring to a boil over medium heat, stirring just until the sugar has dissolved. Without stirring, allow temperature to rise until a candy thermometer registers 240 degrees.
- Remove from heat and gradually pour the hot sugar syrup into the egg white mixture, beating until stiff peaks form. Beat in vanilla.
- In a separate small bowl, beat cream with a whisk attachment at high speed until stiff peaks form.
- Fold the egg white mixture into the whipped cream until combined. Then fold in the strawberry mixture.
- Spoon ½ c of the mixture into 6 dessert glasses and chill at least 2 hours or until set.