Creamy Strawberry Mousse
Creamy Strawberry Mousse
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Creamy Strawberry Mousse

15 MIN



  1. In a food processor, purée the strawberries with the sugar until smooth. Strain, if desired. Transfer to a saucepan and bring to boil. Reduce for 2 minutes.
  2. In a bowl, beat the egg white with an electric mixer until light and fluffy. Gradually add the strawberry syrup, beating until the mixture cools, about 15 minutes.
  3. In another bowl, whip the cream until it stiff peaks form. Gently fold the cream into the cooled meringue mixture, folding with a spatula. Pour into dessert cups or glasses. Refrigerate until ready to serve. Garnish with fresh strawberries.
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  1. Forgive me, but do you beat the egg white/puree mixture for 15 minutes? Or let it cool for 15 minutes?

  2. I used some strawberry rhubarb puree from last year plus a couple of tablespoons of Nanking cherry juice for my fruit and it turned out amazingly well. The only thing to mention is that when you are beating the egg white with the hot puree, use a deep bowl, as I used a shallow one and it splattered all over the counter. Thanks for the recipe, Ricardo!

  3. I have made this recipe many times and as a matter of fact, I am making it right now. It is light, creamy, and has a definite strawberry taste. The strawberries in southwestern Ontario are red, juicy, and delicious right now. This is a perfect time to make this light mousse. I serve it with maple syrup shortbread cookies.

  4. where do you read comments about the recipies???? FAQ is not the place. How do i know the star rating is correct. They all seem to be 5 star. Not every one can read between the lines of a recipe and therefor have problems that we all like to share.... except Ricardo it seems.

  5. where do you read comments????

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.