Mousse di fragole
A delicious and quick dessert for hot days!
Amount
servings
Ingredients list
- 350 g strawberries
- 150 ml liquid cream
- 80 g sugar
- ½ lemon
- 3 sheets gelatin
- 1 egg white
- 30 ml water
Directions
- First, soak the gelatin in a bowl of cold water for about 10 minutes.
- In the meantime, wash the strawberries thoroughly, remove the stems, cut them in half and put them in the container of the hand blender together with the juice of the lemon. Blend to a fine puree.
- Then heat three tablespoons of the puree in a small pot. Squeeze the gelatin sheet by sheet and gradually stir into the warm strawberry puree with a whisk until the gelatin is dissolved without lumps. Turn off the heat while doing this.
- In another pot, dissolve the sugar in the water over low heat.
- Put the egg white in a large bowl and beat with a hand mixer until stiff. Now pour in the previously prepared sugar syrup and continue beating on medium speed until a foamy consistency is reached.
- In another container, whip the liquid cream until stiff.
- Now gradually add the strawberry puree to the egg white mixture and mix in gently. Then add the stiff cream and work it in.
- Finally, pour the finished strawberry mousse into suitable dessert glasses and place in the refrigerator for about 15 minutes to harden.
- Before serving, garnish as desired with, for example, fresh strawberries, mint or chocolate chips.Buon appetito!
Calories: 246kcal (12%)Carbohydrates: 29g (10%)Protein: 4g (8%)Fat: 14g (22%)Saturated fatty acids: 9g (45%)Cholesterol: 43mg (14%)
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