This strawberry mousse has a Swiss meringue base, making it amazingly light.
- 1/2 tsp cornstarch
- 2 egg whites
- 50gr sugar
- 100gr strawberry puree
- 100gr whipped cream
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.