Recipe Strawberry mousse : Practical and Delicious

Recipe Strawberry mousse : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Strawberry mousse. You are currently reading Recipe Strawberry mousse : Practical and Delicious. This recipe is the creation of the chef Dixie Elliott. Recipe Strawberry mousse requires 6h 55m, cook 6 and serve 6. Caution: allergy Contains milk, egg and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

This French-style strawberry mousse recipe is the perfect way to finish off a meal. Using only a few ingredients, this dessert is easier to make than it looks!

Ingredients:

6 Ingredients

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  2 x 250g punnets strawberries, hulled, roughly chopped
  
  
  


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  1/2 cup pure icing sugar
  
  
  


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  2 tbsp cold water
  
  
  


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  1 tbsp gelatine
  
  
  


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  1 cup light sour cream
  
  
  


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  1 eggwhite
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Process strawberries and icing sugar to a pulp. Transfer to a large bowl.
  
  
  


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  Step 2
  
  
  
  
  Combine water and gelatine in a small heatproof jug. Half-fill a small saucepan with water. Bring to a simmer over medium heat. Stand jug in simmering water until gelatine dissolves and liquid becomes clear. Allow to cool to room temperature. Add to strawberries. Mix well. Cover with plastic wrap. Refrigerate for 30 to 45 minutes, or until starting to set.
  
  
  


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  Step 3
  
  
  
  
  Add 2 tablespoons of sour cream to strawberry mixture. Whisk gently until well combined. Fold through remaining sour cream. Using an electric mixer, beat eggwhite to soft peaks. Fold through strawberry mixture until well combined.
  
  
  


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  Step 4
  
  
  
  
  Spoon mousse into 6 x 1/2 cup capacity glasses or ramekins. Cover with plastic wrap. Refrigerate for 4 hours, or until set.
  
  
  

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