Strawberry Mousse – Swiss Meringue Base

This strawberry mousse has a Swiss meringue base, making it amazingly light.

Ingredients:

  • 1/2 tsp cornstarch
  • 2 egg whites
  • 50gr sugar
  • 100gr strawberry puree
  • 100gr whipped cream

Recipe:

Combine the cornstarch, egg whites and sugar in a bain marie proof bowl.
Place the bowl on a bain marie (a pan with hot but not boiling water) and whip the whites until they’ve warmed to 74°C.
Fold in the strawberry puree.
When cooled slightly, fold the whipped cream into the mousse. Divide over bowls or spread in the mousse cake ring and leave to set.

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