Strawberry Mousse

1. 1

   For the strawberries:

2. 2

   Preheat oven to 350u00b0F. Butter a baking dish. Place strawberries cut side down in the baking dish. In a separate bowl combine lemon juice, zest and honey. Pour sauce over strawberries, making sure that each berry is evenly coated. Roast strawberries for about 30-40 minutes. Remove from oven, cool completely. Once cool, strain strawberries through mesh sleeve; saving liquid if desired. Place strawberries in food processor and puree.

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   For the whipped cream:

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   In a mixing bow with a whisk attachment, whip the heavy whipping cream until medium peaks form. Set aside.

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   For the meringue:

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   In a mixing bowl with a whisk attachment, place eggs and cream of tartar. Mix until combined. Slowly add the granulated sugar. Beat on high until stiff peaks appear.

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   For the assembly:

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   In a large bowl, place 1/2 cup of the strawberry puree. Fold in 1/3 cup of the meringue. Addmore puree if necessary and keep folding meringue gently until all is added. Gently fold in the whipping cream.

9. 9

   To serve, pipe mousse into serving glasses and top with sliced strawberries and a drizzle of the remaining liquid if desired.

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    Recipe adapted from Cook Street.

* Per serving · 4 servings · Values may vary.

No additional tips available.