Light as a Feather
I was pleasantly surprised to come across this delightful recipe on Florence’s website, “Du bio dans mon Bento”.
This strawberry mousse is incredibly light and airy, almost like savoring a strawberry-scented cloud. 🍓
It’s an incredibly quick and easy recipe: simply combine the ingredients in a food processor, and let it do all the work for you!
![](https://gisou-cuisine.fr/wp-content/uploads/2019/05/minuteur-fraise-300x300.jpg)
Prep Time : 10 min
No cooking required
- Wash and remove the stems from the strawberries.
- Place them in the mixing bowl of a food processor, along with the powdered sugar.
Blend for one minute and scrape down the sides to ensure that all the strawberries are well pureed. - Swap the blending attachment for the whisk attachment (used for beating egg whites). Add the egg white and whisk for 5 uninterrupted minutes.
- Voilà, your mousse is now ready!
- Pour the mixture into serving glasses or ramekins, and refrigerate for at least 4 hours before serving.
Enjoy your Strawberry Mousse!
Gisou’s Tips and Tricks
- Remember to remove the strawberry stems only after washing them to prevent them from absorbing water.
- I noticed that even after a full day in the refrigerator, the mousse wasn’t as chilled as the serving glass. To address this, I recommend placing one glass in the freezer for approximately an hour before serving.The mousse is just starting to turn into sorbet, creating a refreshing combination with the very light creaminess of the mousse at the center of the glass.
- If you want a strawberry sorbet, simply leave the glasses in the freezer for several hours.
- As for mousses stored in the refrigerator, I recommend consuming them on the same day. The egg white will not have the same consistency the next day.
Strawberry Mousse Recipe