3 large red strawberries (500 g)
1 cup of water (240 ml)
1/3 cup of sugar (60 g)
1 tablespoon of unflavored gelatin, colorless
1 teaspoon of grated lemon zest
2 egg whites
3 large red strawberries (500 g)
1 cup of water (240 ml)
1/3 cup of sugar (60 g)
1 tablespoon of unflavored gelatin, colorless
1 teaspoon of grated lemon zest
2 egg whites
Hull the strawberries and remove the pit
Cut the flesh into pieces and reserve
Pass the pit through a sieve supported by a bowl, slowly pouring in 3/4 cup of water (180 ml) and pressing with the back of a wooden spoon
Transfer to a processor, add the reserved flesh and blend until smooth
Place in a large bowl, add sugar, mix well and reserve
In a small refractory bowl, sprinkle gelatin over remaining water and let hydrate (about 5 minutes)
Heat medium heat, in a water bath, and let gelatin melt, stirring occasionally (approximately 3 minutes)
Add to the strawberry mixture reserved, add grated lemon zest and mix well. Reserve
In an electric mixer, beat egg whites until stiff peaks form (about 2 minutes). Reserve
Place the bowl with the strawberry mixture in a basin with ice and water and mix until it has the consistency of raw egg white (about 10 minutes)
Add beaten egg whites and mix gently with a spatula
Transfer to a large serving dish, cover with plastic wrap and refrigerate until the mousse is creamy (about 2 hours)
Serve
110 calories per serving
