Strawberry-Basil-Mint Mousse

1. 1

   In a small pot, heat the strawberries and syrup. Sprinkle the gelatin over the strawberries and stir until the gelatin is dissolved. Remove from heat and cool.

2. 2

   Put egg whites in a medium sized bowl and beat with an electric mixer until frothy. Add the sugar a little at a time while continuing to beat the egg whites until they form stiff peaks.

3. 3

   In a separate larger bowl, beat the whipping cream until stiff peaks form.

4. 4

   Place the cooled strawberry mixture in a blender and blend. Add about 10 mint leaves and 10 basil leaves and blend. Adjust to taste.

5. 5

   Pour half the strawberry/herb mixture and half the egg whites into the whipped cream and fold together. Pour the rest of the strawberries and egg whites in and fold.

6. 6

   Ladle the mousse into serving dishes and chill before serving, about one hour. A mint leaf makes a nice garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.