Strawberry Mousse that looks like ice cream, but it’s not. However, this egg white based mousse has all the creamy mouthfeel ice cream normally exudes and couldn’t be easier to put together. It will become a dessert staple in your household.
We are all so used to chocolate mousse, it honestly never dawned on me to try a different flavor. And trust me, I do love my chocolate mousse, but sometimes we all love to give something different a try.
This recipe for Strawberry Mousse is super unique because it is so, so fluffy right out of the mixer. And after you place it in the freezer for a few hours it becomes this pure, delicious, ice cream-like dessert that is lighter than air. Honestly, it’s kind of magical.
I originally put together this mousse as a Passover dinner dessert since it is non-dairy with no leavening. It’s so perfect for that holiday. But I make it year round, whenever I can get my hands on fresh strawberries. It never lasts long in my freezer.
All you need to make this deliciousness is white sugar, an egg white (or powdered egg whites) and strawberries. It doesn’t get any easier than that.
I always prep the strawberries first, hulling and chopping them roughly until I have 2 cups worth. I love having little bits of strawberries in the mousse too…makes it so delicious.
If you are using a real egg you will need to separate the yolk from the white. We will only be using the white so use the yolk for something else. You could also use liquid egg whites to the equivalent of one large egg or powdered egg whites as suggested in the recipe.
After freezing the mousse, serve it with fresh strawberries for the ultimate treat.
- 2 tbsps pasteurized egg whites or 4 teaspoons powdered egg whites
- 1/2 cup granulated sugar
- 2 cup chopped fresh strawberries
- Place egg whites in a large bowl (or mix powdered egg whites with 1/4 cup warm water in bowl). Use whisk attachment on your mixer to whisk for 2 minutes until light and foamy.
- Gradually beat in sugar and strawberries on medium speed. Increase speed to high and beat for 15 minutes. Mixture will fill the bowl.
- Transfer to a bowl and freeze for 4 hours. To serve, remove from freezer and garnish with fresh fruit.
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