1/2 pound of strawberries (should yield about 2 cups of puree)
3/4 cup of sugar
1/4 cup of water
6 egg whites
3 tablespoons of brandy
1 1/2 cups of whipped cream or 2 cans of heavy cream
1/2 pound of strawberries (should yield about 2 cups of puree)
3/4 cup of sugar
1/4 cup of water
6 egg whites
3 tablespoons of brandy
1 1/2 cups of whipped cream or 2 cans of heavy cream
Wash and hull the strawberries, then puree them in a blender
Bring the sugar and water to a boil, stirring until the sugar dissolves
Add the strawberry puree
Let it simmer and thicken, then remove from heat
Beat the egg whites until stiff
Gradually add the strawberry puree, beating continuously until the mixture cools
Add the brandy
Mix in the whipped cream or heavy cream without the serum, being careful not to overmix
Pour into a decorative mold of 11.75 inches in diameter or individual molds
Cover with plastic wrap and place in the freezer or refrigerator until firm
Dip the mold in hot water, then unmold the mousse, and decorate with strawberries
Serve chilled.
