Strawberry Mousse

Strawberry Mousse
Strawberry Mousse
This pretty pink strawberry dessert should be chilled before enjoying—make it a day ahead and freeze for an especially refreshing treat. Get the recipe for Strawberry Mousse »Helen Rosner

This bright, simple strawberry dessert can be eaten chilled or made a day ahead and frozen.

Strawberry Mousse
This bright, simple strawberry dessert can be eaten chilled or made a day ahead and frozen.
Yield: serves 6-8

Ingredients

  • 1 lb. strawberries, trimmed; plus more, sliced, for garnish
  • 12 cup sugar
  • 12 tbsp. fresh lemon juice
  • 12 tsp. kosher salt
  • 3 eggs, separated into yolks and whites
  • 3 tbsp. strawberry liqueur, such as Crème de Fraise des Bois
  • 1 cup heavy cream
  • 1 12 tsp. vanilla extract

Instructions

  1. Purée strawberries in a blender until very smooth, about 2 minutes; transfer to a 4-qt. saucepan. Add sugar, lemon juice, salt, and egg yolks; whisk until smooth. Place saucepan over medium heat; bring to a simmer. Cook, whisking occasionally, until thickened, about 15 minutes. Transfer to a large bowl and stir in liqueur; refrigerate until cold, about 30 minutes.
  2. Whisk egg whites in a bowl until stiff peaks form; add to strawberry mixture. Fold gently until combined; set aside. Whisk cream and vanilla in a bowl until stiff peaks form; add to strawberry mixture. Fold until combined. Spoon mousse into serving cups; chill before serving. Garnish with sliced strawberries, if you like.