This is a throw back to younger days. I couldn't believe how quickly I got this recipe finished. From gathering the ingredients to placing in the fridge was about 15 minutes.
The result speaks for itself, light, fluffy with a subtle sweetness and a great fruit flavour.
Preparation Time: 15 minutes plus setting time
Cooking Time: 4-6 minutes
Makes: 4 servings
Ingredients 200 gm Strawberries
3 tbsp. water
4 tbsp. caster sugar
4 sheets leaf gelatin
2 egg whites
200 ml cream
Macerated strawberries (I soaked mine in marsala with a splash of sugar)
4 gaiety wafer biscuits
Soak the gelatin in cold water.
Place the strawberries, water and 2 tbsp. sugar in a pan and bring to the boil. Lower the heat and reduce liquid by half and puree. Drain the gelatin and blend into the warm syrup then pass through a fine sieve.
Whip egg whites until soft peaks, slowly add the remaining sugar, continuing to whip at all times.
Whip cream until just firm.
When the strawberry syrup is cool, gently fold in the egg whites, then the cream. Take care not to over mix and beat out too much air.
Once incorporated pour into prepared moulds or serving dish and refrigerate until set, approx. 2 hours.
Remove mousse from mould and place on a serving plate. Crush the wafers and place next to mousse, spoon strawberries and some syrup on to the plate.
Mousse can be spooned into a "quenelle" and placed onto a serving plate or glass bowl.