Light, creamy strawberry mousse is a perfect summer dessert.
|20 minutes plus chilling time
|Separate the egg whites and yolks into two bowls, cover, and let come to room temperature.*
Clean and de-stem the strawberries. Pick out three nice ones for garnish and set aside. Place the rest in the saucepan over low heat with honey, Kirsch, and salt. Cover and cook 10-15 minutes.
Place cornstarch in small bowl, add a few spoonfuls of the hot strawberry liquid, and stir until smooth. Mix this back into the strawberries.
Add a spoonful of strawberries to the egg yolks and beat with a fork. Then add this back into the strawberries and beat for 2 minutes with wooden spoon. Set aside to cool.
Beat egg whites at high speed until they form stiff peaks.
Fold egg whites into strawberries, cover, and chill for at least an hour.
Whip the cream and fold into mousse, cover, and chill for at least 2 hours.
Slice the reserved strawberries, garnish, and serve.
|*You’ll need to pull the eggs out of the fridge at least a couple of hours before you prepare the rest of the mousse.
Adapted from Molly Katzen’s The Enchanted Broccoli Forest.
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