Strawberry Cream Mousse with Meringue

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Strawberry Cream Mousse with Meringue
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 3 h. 30 min.
Ready in
Calories:
301
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories301 kcal(14 %)
Protein6.3 g(6 %)
Fat16.9 g(15 %)
Carbohydrates29 g(19 %)
Author of this recipe:

Ingredients

for
8
For the meringue base
2
100 grams
For the mousse
15
300 grams
2
100 grams
400 milliliters
6 tablespoons
Lemon balm (for garnish)

Preparation steps

1.

For the meringue base: Whip the egg whites until foamy. Continue beating, sprinkling in the sugar, until thick and glossy. Transfer to a piping bag fitted with a plain tip and pipe out on a sheet of parchment paper into a 22 cm (approximately 9-inch) disc. Transfer to a baking sheet and pipe a little meringue in the corners of the pan to help prevent the paper from moving during baking. Bake in a preheated oven at 120°C (approximately 250°F) for about 2 hours. Let cool on a wire rack.

2.

For the mousse: Bloom the gelatin in cold water. Rinse the strawberries and pat dry. Set some aside for garnish then hull and purée the rest. Transfer 4 tablespoons strawberry purée to a small saucepan. Squeeze out the excess water from 3 sheets of gelatin and gently melt in the purée. Stir into the remaining strawberry purée and chill briefly.

3.

Separate the eggs. Whip the egg whites until stiff with 1/2 the sugar. Whisk the egg yolks with the remaining sugar until creamy. Whip the cream. Fold the egg whites into the egg yolk mixture. Gently heat the raspberry liqueur in a small saucepan. Squeeze out the excess water from the remaining gelatin and gently melt in the liqueur. Quickly stir into the egg mixture then fold in the whipped cream.

4.

Mix 1/3 of the mousse with the strawberry purée. Rinse a 20 cm (approximately 8-inch) Bundt cake pan with cold water. Fill with the plain mousse then top with the strawberry mousse and chill for 2-3 hours.

5.

Dip the Bundt pan in warm water briefly then invert onto the meringue base. Garnish with the reserved strawberries and lemon balm to serve.