Airy Berry Dessert Cups (Print Version)
# Ingredients:
→ For the Strawberry Mousse
01 -
7.5g unflavored gelatin (bloom 230)
02 -
230g fresh strawberries, pureed and strained
03 -
35g lemon juice
04 -
245g heavy cream
05 -
75g egg whites
06 -
130g granulated sugar (for syrup)
07 -
60g water
→ For the Strawberry Sauce
08 -
150g fresh strawberries, pureed and strained
09 -
13g granulated sugar
10 -
7.5g lemon juice
# Instructions:
01 -
Hydrate gelatin in cold water. For powder: mix with 40g (⅙ cup) icy cold water and wait 10 minutes. For sheets: soak in icy cold water for 10 minutes.
02 -
Cut strawberries into smaller chunks, puree with a blender or food processor until smooth, then strain through a fine mesh sieve to remove seeds.
03 -
Heat about one-third of the strawberry puree until warm (122-140°F). Add the hydrated gelatin and mix until completely melted. Combine with remaining cold puree and add lemon juice. Set aside at room temperature.
04 -
Whip cold heavy cream until very stiff and fluffy. Refrigerate until ready to use.
05 -
Heat sugar and water in a saucepan to 244-246°F. Meanwhile, whip egg whites until fluffy. Slowly pour hot syrup into meringue while whipping at high speed. Continue whipping until mixture cools to room temperature.
06 -
Fold meringue into cold whipped cream until partially combined. Add strawberry puree and fold until evenly incorporated. Pipe into serving glasses and chill for at least a few hours.
07 -
Heat pureed and strained strawberries with sugar and lemon juice until boiling. Chill in the refrigerator.
08 -
Pour strawberry sauce over the chilled mousse and enjoy!
# Notes:
01 -
For best results, measure ingredients with a scale.
02 -
Cut off the white parts of strawberries for stronger flavor and more vivid color.
03 -
Ensure all tools are completely dry and free from oil when making meringue.