Strawberry mousse with proteins
2 servings
35 minutes
Strawberry mousse with egg whites is a delicate dessert of British cuisine, embodying lightness and airiness. Its history traces back to traditional fruit mousse recipes popular in England since the 19th century. Egg whites are whipped with powdered sugar and fresh strawberries to a thick and fluffy consistency, creating a rich berry flavor with a hint of sweetness. Serving it on ice makes it especially refreshing on warm days, while garnishing with whole berries adds an elegant touch. This dessert is perfect as a light finish to dinner or festive gatherings, delighting with its texture and freshness.
1
Put the egg whites, sugar, and sorted, washed, and dried strawberries in a bowl. Whisk for at least 20 minutes. At first, the mixture releases juice, then it thickens, and finally turns into foam like well-beaten egg whites.
- Egg white: 2 pieces
- Strawberry: 200 g
- Icing sugar: 200 g
2
Place the mousse in a compote dish and set it on ice for 1-2 hours.
3
Before serving, decorate with selected strawberries.
- Strawberry: 200 g
