Fluffy Strawberry Clouds (Print Version)
# Ingredients:
→ Base Mix for Strawberry Mousse
01 -
230g fresh strawberries, strained after pureeing
02 -
245g cold heavy cream
03 -
40g very cold water mixed with 7.5g unflavored gelatin (bloom strength 230)
04 -
35g freshly squeezed lemon juice
→ Whipped Meringue
05 -
130g granulated sugar
06 -
75g fresh egg whites
07 -
60g water
→ Strawberry Topping Sauce
08 -
13g sugar
09 -
150g fresh strawberries, pureed and strained
10 -
7.5g lemon juice
# Instructions:
01 -
Combine gelatin and very cold water. Let it sit for 10 minutes to absorb the liquid. If using sheets, soften them in cold water instead.
02 -
Blend strawberries until smooth and sieve to discard seeds. Heat a small portion (⅓ of it) to a warm range, about 122–140°F. Stir in hydrated gelatin until dissolved, then mix back into the cool puree. Add lemon juice to finish.
03 -
Get the cold heavy cream whipped until it turns stiff and fluffy. Place it in the fridge until you're ready to use it.
04 -
Cook the sugar with water until it reaches a temperature of 244–246°F. While that’s heating, whip egg whites until foamy. Gradually pour the hot syrup in while whipping at full speed, then keep mixing until it cools completely.
05 -
Gently fold meringue into the whipped cream, mixing partially. Add the strawberry mixture into this and fold everything together until it's smooth. Pipe the mousse into cups or glasses and let it chill for hours until set.
06 -
Simmer pureed strawberries, sugar, and lemon juice until it starts boiling. Cool this down and pour over the chilled mousse at the time of serving.
# Notes:
01 -
Makes around 5 servings in medium glasses (8 oz each) or 13 in smaller glasses (3.5 oz each).
02 -
It tastes best if eaten within a day but can be stored in the refrigerator for a couple of extra days.
03 -
Keeps well in the freezer for up to a month if placed in a sealed container.