«What if you were the one to extend the invitation?»
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Simple egg-free strawberry mousse (traditional method & Thermomix)
Description
Light as a cloud and perfectly fragrant, this strawberry mousse is a dessert that always disappears too quickly at home! It never survives more than 12 hours in our fridge... and sometimes even earns an unexpected hug from my youngest son, who is usually so reserved. Egg-free, it is ideal for pregnant women or people with allergies, and its creamy texture is universally loved.
Ingredients
Instructions
- TRADITIONAL METHOD
Traditional method
1. Soften the gelatine: soak the gelatine leaves in a bowl of cold water.
2. Whip the cream: beat the chilled liquid cream into stiff whipped cream using an electric mixer. Set aside in the refrigerator.
3. Prepare the purée: wash and hull the strawberries, then blend them with the sugar and, if desired, the mint leaves until you have a smooth purée.
4. Heat part of the purée: remove about ⅓ of the purée and heat it gently (without boiling it).
5. Add the gelatine: squeeze out the softened gelatine, add it to the hot purée and stir until completely dissolved.
6. Assemble: mix the hot purée with the rest of the cold purée, then gently fold in the whipped cream using a spatula.
7. Refrigerate: pour the mousse into a large bowl, small glasses or ramekins, cover and leave to set in the refrigerator for at least 4 hours.
THERMOMIX® METHOD
Thermomix method
1. Soak the gelatine in a bowl of cold water.
2. Pour the liquid cream into the Thermomix bowl fitted with the whisk and whisk at speed 3.5, watching through the hole in the lid. Once the cream is firm, transfer it to a container and set aside in a cool place.
3. Place the strawberries, sugar and mint (if using) in the bowl, then blend for 30 seconds/speed 6.
4. Transfer ¾ of the purée to a container and quickly rinse the bowl.
5. Pour the rest of the purée into the bowl and heat for 1 minute 30 seconds / 45°C / speed 2.
6. Squeeze out the gelatine and add it to the bowl, then heat for 30 seconds/45°C/speed 3.
7. Mix the hot purée with the rest of the cold purée, then gently fold in the whipped cream.
8. Divide between a large bowl or small glasses and refrigerate for 4 hours before serving.
