Strawberry mousse

Recipe by: Magimix

★ ★ ★ ★ ★ ☆ 6 ratings

Preparation : 30 min

Cooking : 15 min

Total time : 2 h 45

Rest : 2 h

Accessories :

10 people

400 g of strawberries

50 g of sugar

2 tbsp of yellow lemon juice

3 leaves gelatin leaves

2 egg whites

210 ml of liquid cream (min. 30% fat content)

1 tbsp of icing sugar

100 g of raspberries

100 g of blueberries

Associated products

COOK EXPERT

RECIPE STEPS

1Soak the gelatin leaves in a bowl of cold water.

3 leaves gelatin leaves

2In the metal bowl, set up the steamer with the hulled strawberries. Pour 1.5 L of cold water over the strawberries and run the program to rinse the strawberries of their impurities. Empty the water from the metal bowl and rinse quickly.

400 g of strawberries

Smoothie | 01:00 / Auto /

3Pour the strawberries into the metal bowl and blend the strawberries by starting the program.

400 g of strawberries

Smoothie | 01:00 / Auto /

4Add the sugar and lemon juice then run the program. Remove the lid's cap during cooking.

50 g of sugar
2 tbsp of yellow lemon juice

Simmering | 15:00 / 1A / 95°C

5Add the squeezed gelatin leaves then mix, run the program. Set aside the coulis in a saladier to let it cool down.

3 leaves gelatin leaves

Expert | 03:00 / 3 / __°C

6Rinse the metal bowl by pouring 500 ml of water and then running the program.

Intensive rinse | 03:00 / Auto / 60°C

7In the rinsed and perfectly dried metal bowl, whip the egg whites after positioning the Beater accessory. Remove the cap from the lid and run the program. Gently incorporate the egg whites into the cooled coulis using the silicone spatula.

2 egg whites

Beaten egg whites | 07:00 / 5 / __°C

8In the metal bowl, make the whipped cream after rinsing the bowl and wiping the beater. Pour in the cream and icing sugar then run the program while carefully monitoring the appearance of beater marks in the cream. Adjust the time if needed depending on the temperature of the cream.

210 ml of liquid cream (min. 30% fat content)

Expert | 02:00 / 8 / __°C

9Gently fold the whipped cream into the coulis using the silicone spatula and set aside the resulting coulis in a piping bag to proceed with the plating.

10Arrange the mousse in pretty verrines and then chill everything for at least 2 hours. For the presentation, plan for some blueberries and raspberries for decoration.