INGREDIENTS
- 2 tbsp hot water
- 1 tsp powdered gelatine
- 1/4 cup water
- 1 punnet of strawberries, stalk removed, halved
- 1 tsp lemon juice
- 2 egg whites
- ½ cup caster sugar
- 1 ½ cups cream
- ½ tsp vanilla extract
DIRECTIONS
- Place the gelatine powder in the hot water, and stir until it dissolves.
- Place the strawberries and water into the large personal blending jug; securely seal the blade assembly inside the blending jug.
- Lock the blending jug onto the motor base by aligning the arrows and press the ‘PULSE’ button for 30 seconds or until a puree has formed. Add lemon juice, vanilla and gelatine and mix through.
- Using the whisk beater attachment on an electric mixer, whisk egg whites until soft peak form, then slowly drizzle in the caster sugar. Whisk until stiff peaks form. Place egg white mixture into another bowl.
- Using the whisk beater attachment on an electric mixer, whisk the cream until soft peaks appear.
- Fold the strawberry puree into the cream using a spatula, gently.
- Fold the egg white mixture into the strawberry cream mixture with a spatula, folding gently.
- Pour the mousse mixture into desired serving glass and place into the fridge to set for about 2 hours.
- Leave in the fridge until serving, garnish with fresh strawberries and shaved chocolate.
Tip: If the gelatine isn’t dissolved properly, the mousse won’t set, and can be grainy in texture.
Tip: Substitute the strawberries for other fruits like mango or berries.