400 g of strawberries
1/4 cup of water (60 ml)
1 envelope of unflavored gelatin, colorless (12 g)
6 large eggs (separated into whites and yolks)
1/2 cup of sugar (90 g)
2 tablespoons of orange liqueur
1 cup of fresh heavy cream (240 ml)
1/4 cup of confectioner's sugar (40 g)
For the sauce
1/2 cup of sugar (90 g)
400 g of strawberries, cut in half
400 g of strawberries
1/4 cup of water (60 ml)
1 envelope of unflavored gelatin, colorless (12 g)
6 large eggs (separated into whites and yolks)
1/2 cup of sugar (90 g)
2 tablespoons of orange liqueur
1 cup of fresh heavy cream (240 ml)
1/4 cup of confectioner's sugar (40 g)
For the sauce
1/2 cup of sugar (90 g)
400 g of strawberries, cut in half
In a blender, blend the strawberries until you get a puree. Reserve
A small bowl, combine water and gelatin, stirring vigorously with a fork
Hydration for about 5 minutes
In a medium-sized bowl, beat the yolks with sugar and gelatin until you get a light and thick mixture
Transfer to a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the gelatin melts
Add the reserved strawberry puree and orange liqueur and cook, without stopping, until you get a homogeneous mixture
Await for it to cool down
In another bowl of the blender, beat the heavy cream until it becomes foamy
Add confectioner's sugar gradually, beating continuously, until you get stiff peaks
Add the strawberry mixture and mix gently with a spatula. Reserve
In the blender, beat the egg whites until they become stiff
Add the reserved mixture and mix carefully
Place in a decorative bowl, cover with plastic wrap or aluminum foil and refrigerate until firm (about 4 hours)
Prepare the sauce: In a medium saucepan, combine sugar and strawberries and cook over low heat, stirring constantly, until it becomes slightly thickened (about 5 minutes)
Await for it to cool down, then transfer to a sieve, cover, and reserve in the refrigerator
Serve the mousse accompanied by the strawberry sauce
304 calories per serving