S-1267_coupe glacée
Tip

If you use lemons or oranges as containers, cut off a thin slice at each end to make a stable base. Then cut fruit in half and scoop out each half with a grapefruit spoon.

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Frosty Strawberry Mousse

  • Preparation time
    30 minutes
  • Chilling time
    3 hours freezing time
  • Serves
    12 to 16 servings
Ingredients
  • 1 pint box of strawberries, about 3/4 lb (350g)
  • 1/2 cup (125 mL) sugar
  • 2 egg whites at room temperature
  • 1 container (237 mL) 35% M.F. Québon Ultra’cream Country Style Cream

Serving Containers

  • 6 lemons or 4 oranges, scooped out, or
  • 8 small dessert glasses
Preparation
  1. Wash and stem strawberries.
  2. Cut in half and place in blender jar
  3. Add 1/4 cup (60 mL) sugar and purée.
  4. Set purée aside. In a large, cold bowl, beat egg whites with 2 tbsp (30 mL) sugar until firm peaks form.
  5. In another bowl, whip cream with remaining sugar.
  6. Using a rubber spatula, fold purée into egg whites, then fold in cream.
  7. Fill selected containers with mousse, placing them on a cookie sheet.
  8. Freeze for at least 3 hours.
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