Strawberry mousse is a light and refreshing dessert. It is quick and easy to make, but does need at least an hour in the fridge to chill and thicken.
The recipe uses pasteurised powdered egg white rather than fresh eggs. Typically, mousse uses uncooked egg white, so switching to powder provides extra safety if anyone at your meal table has a concern about eating raw eggs.
Prefer another fruit? Simply swap out the strawberries for a fruit of your choice.
Watch How To Make Strawberry Mousse
Get full access to the Home Coffee Shop by purchasing a pass. You will be able to download, save, and print all the recipes. Find out more.
A fruit mousse is a vitamin rich alternative to using chocolate. Our recipe uses fresh strawberries, but other soft fruit like raspberries, blackberries, or blueberries would all work very well.
Powdered egg white is a good alternative if you are worried about eating uncooked eggs. It is available in most supermarkets and is usually found in or around the baking section.
To mix up the egg white, follow the proportions given on the packet, but start by mixing a little water into the egg white mixture to form a smooth paste without lumps, before gradually adding more water.
Once prepared, the egg white mixture is then whisked the same way as fresh egg whites until soft peaks form.
At this stage add the sugar a little at a time, stirring along the way. This helps stiffen the mixture.
To prepare the whipping cream, add the cream to a clean bowl and whip it slowly until it starts to thicken.
The strawberries need to be blended to a smooth paste. I used an electric chopper to do this. After a few seconds the paste is ready.
The whipped cream is added to the egg whites, and stirred in gently using a wooden spoon, trying to keep as much air in the mixture as possible.
Next add the blended strawberries. This is my favourite part of the recipe as the mixture takes on a lovely, enticing to eat, pink colour.
Finish by decanting the mousse into glasses. I think the mousse is best served after a period of at least an hour in the fridge. The cold helps the mousse to thicken.