A DELICIOUS STRAWBERRY MOUSSE

For 10 people

Ingredients

For the strawberry coulis

Strawberries, washed, dried, hulled and cut into 2-500 g (about 2 cups)

Sugar-50 g (¼ cup)

Lemon juice or kirsch-15 ml (1 tbsp)

For the gelatin and cream

Gelatin-7 sheets

Cream 35%-400 g (1 ¾ cup)

For the Italian meringue

Sugar-100 g (½ cup) + 15 ml (1 tbsp)

Water-60 ml (¼ cup)

Large egg whites, at room temperature - 2 or 60 g

Lemon juice-5 ml (1 tsp)

For mounting

whipped cream-to taste

Strawberries-

Preparation

For the strawberry coulis

In a bowl, mix the strawberries with the sugar and lemon juice. Let it rest for a few hours (preferably in the fridge overnight) to extract the juice from the fruit.

Mix the ingredients until a homogeneous mixture is obtained and pass the coulis through a fine-mesh sieve to remove the pips.

For the gelatin and cream

Place the gelatin sheets, one by one, in a bowl of cold water.

Whip the cream into soft peaks and prepare the Italian meringue.

For the Italian meringue

In a small saucepan, combine 125 ml (½ cup) of sugar and water. Heat the mixture over high heat, stirring, until boiling.

Once it comes to a boil, stop stirring the mixture. Cook the sugar syrup until it reaches 115°C (240°F) on an instant-read thermometer or candy thermometer.

Brush the sides of the pan, if necessary, with a pastry brush dipped in water.

Meanwhile, combine the egg whites and lemon juice in the bowl of a stand mixer fitted with the whisk attachment.

Set the mixer to medium speed and mix until soft peaks form, about 2 minutes.

When the sugar syrup has reached the right temperature, increase the speed of the mixer and add 15 ml (1 tablespoon) of sugar.

While the mixer is running, slowly and carefully pour in the hot sugar syrup in a trickle.

Increase the speed to high and whip the meringue until it reaches soft, yet firm peaks and has completely cooled.

For mounting

Put the strawberry coulis in a large bowl.

Remove the gelatin sheets from the water and squeeze them to remove excess liquid.

Transfer them to a small bowl and microwave them for 30 seconds or until completely melted and hot (don't let them boil).

Incorporate the hot gelatin into the strawberry coulis using a whisk.

Incorporate half of the Italian meringue using a whisk to lighten the mixture. Using a spatula, then fold in the rest of the meringue, then the whipped cream.

Continue to fold the mixture until it is homogeneous. Immediately pour the meringue into your serving bowl and refrigerate until ready to serve.

Serve with a little whipped cream and strawberries.