Strawberry Mousse

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Strawberry Mousse
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Health Score:
71 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
517
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie517 cal.(25 %)
Protein10 g(10 %)
Fat33 g(28 %)
Carbohydrates43 g(29 %)
Sugar added32 g(128 %)
Roughage4.1 g(14 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.7 μg(4 %)
Vitamin E1.2 mg(10 %)
Vitamin K12.7 μg(21 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.1 mg(26 %)
Vitamin B₆0.2 mg(14 %)
Folate68 μg(23 %)
Pantothenic acid1 mg(17 %)
Biotin10.6 μg(24 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C80 mg(84 %)
Potassium541 mg(14 %)
Calcium153 mg(15 %)
Magnesium61 mg(20 %)
Iron2.1 mg(14 %)
Iodine8 μg(4 %)
Zinc1.2 mg(15 %)
Saturated fatty acids17.3 g
Uric acid45 mg
Cholesterol55 mg
Complete sugar42 g

Ingredients

for
4
For the strawberry mousse
4 sheets white gelatin
400 grams Strawberries
1 organic lemon
75 grams sugar
2 egg whites (medium)
150 milliliters Whipped cream
For the chocolate sauce
100 grams white Chocolate
100 milliliters Whipped cream
For garnish
2 Tbsps Pistachio
100 grams small Strawberries

Preparation steps

1.

For the strawberry mousse, soak gelatin in cold water. Rinse strawberries and trim. Rinse lemon, pat dry, peel, finely grate zest and squeeze out juice. Add lemon zest, lemon juice and sugar to strawberries and puree with an immersion blender. Dissolve gelatin according to package directions. Mix 6 tablespoons of strawberry puree with dissolved gelatin. Add to remaining puree and mix.

2.

Beat egg whites and cream separately until stiff. When strawberry mixture begins to set, fold in egg whites and cream gently. Pour mousse into 4 dessert ramekins, each about 150 ml (approximately 1/2 cup) and chill for at least 2 hours.

3.

For the chocolate sauce, cut chocolate into pieces and heat with cream while stirring over a hot water bath. Cool slightly while stirring over a cold water bath.

4.

For garnish, chop pistachios. Rinse, trim and halve strawberries. Dip ramekins briefly in hot water, run a small knife around edges to loosen and flip gently onto dessert plates. Sprinkle with pistachios and garnish with strawberries. Drizzle with chocolate sauce and serve.