Strawberry Cream Mousse with Meringue
Nutritional values
(Percentage of daily recommendation)
| Calorie | 338 cal. | (16 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 0.8 g | (3 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 3.1 μg | (5 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 155 mg | (4 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 14 mg | (5 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 96 mg | |||
| Complete sugar | 29 g |
Ingredients
- For the meringue base
- 2 egg whites
- 100 grams sugar
- For the mousse
- 15 silver Gelatin sheet
- 300 grams Strawberries
- 2 eggs
- 100 grams sugar
- 400 milliliters Whipped cream
- 6 Tbsps raspberry Brandy
- Lemon balm (for garnish)
Preparation steps
For the meringue base: Whip the egg whites until foamy. Continue beating, sprinkling in the sugar, until thick and glossy. Transfer to a piping bag fitted with a plain tip and pipe out on a sheet of parchment paper into a 22 cm (approximately 9-inch) disc. Transfer to a baking sheet and pipe a little meringue in the corners of the pan to help prevent the paper from moving during baking. Bake in a preheated oven at 120°C (approximately 250°F) for about 2 hours. Let cool on a wire rack.
For the mousse: Bloom the gelatin in cold water. Rinse the strawberries and pat dry. Set some aside for garnish then hull and purée the rest. Transfer 4 tablespoons strawberry purée to a small saucepan. Squeeze out the excess water from 3 sheets of gelatin and gently melt in the purée. Stir into the remaining strawberry purée and chill briefly.
Separate the eggs. Whip the egg whites until stiff with 1/2 the sugar. Whisk the egg yolks with the remaining sugar until creamy. Whip the cream. Fold the egg whites into the egg yolk mixture. Gently heat the raspberry liqueur in a small saucepan. Squeeze out the excess water from the remaining gelatin and gently melt in the liqueur. Quickly stir into the egg mixture then fold in the whipped cream.
Mix 1/3 of the mousse with the strawberry purée. Rinse a 20 cm (approximately 8-inch) Bundt cake pan with cold water. Fill with the plain mousse then top with the strawberry mousse and chill for 2-3 hours.
Dip the Bundt pan in warm water briefly then invert onto the meringue base. Garnish with the reserved strawberries and lemon balm to serve.
