Strawberry mousse
A basic recipe for fruit-based mousse, in which the fruit is processed into puree.
Creation by Hidde de Brabander.
Recipe makes 3500 gram.
Allergens & dietary requirements
- Cow's milk
- Lactose
- Egg
Ingredients
- 48 g gelatin leaves
- 1500 g strawberries
- 1200 g whipping cream
- 100 g water
- 300 g sugar
- 200 g egg white
- 100 g sugar
Preparation method
- Heat the strawberry purée to 60˚C and dissolve the gelatine in it. Allow the purée to gel slightly in iced water (until it hangs from a spoon).
- In the meantime, make the Italian meringue. The recipe is six times larger than needed as it is difficult to prepare in small quantities. You only need 100g Italian meringue for this mousse recipe and can use the rest to make more strawberry mousse or something else.
- Boil the water with 300g sugar to 120°C.
- In the meantime, beat the egg whites with 100g sugar in a planet mixer until you have a firm meringue.
- Add the boiling syrup, setting the planet mixer to half-speed.
- Allow the mixture to cool whilst mixing.
- Take 100g of the meringue and add half of it to the purée, then gently fold in the rest using a spatula.
- Use a spatula to mix in the thickly whipped cream.
Serving suggestions
- As a component in a composition with, e.g. different types of red fruit.
- As a component in a composition with different strawberry preparations.
- As a component in a composition with lychees, chocolate, coffee, rhubarb or tarragon.
