Strawberry Mousse Recipe

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!

 

 

1. Wash and remove the stems from the strawberries.
2. 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.
3. Swap the blending attachment for the whisk attachment (used for beating egg whites). Add the egg white and whisk for 5 uninterrupted minutes.
4. Voilà, your mousse is now ready!
5. 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.