Strawberry Angel Mousse
Submitted by benv
A feather-light strawberry mousse that skips the heavy cream entirely. Whipped egg whites and skim milk powder create the airy texture, while gelatin holds it all together. Low-calorie indulgence that actually satisfies.
YIELD
4 servingsPREP
15 minCOOK
0 minREADY
2 hrsWhen you want a real strawberry dessert but don’t want to blow your whole day on it, this mousse delivers.
Three cups of strawberries get soaked in water to draw out their natural juices, which become the base for a simple custard thickened with cornstarch and set with gelatin. A hint of almond extract deepens the berry flavor without adding a single calorie.
The magic trick? Whipping egg whites with skim milk powder and ice water into a fluffy cloud, then folding it into the partially set strawberry mixture. You get all the billowy, spoonable texture of a traditional mousse with a fraction of the fat.
Kitchen Tips
- Chill your mixing bowl and beaters before whipping the egg white mixture for maximum volume
- The strawberry gelatin mixture needs to be only partially set (jiggly but not firm) before folding in the whipped whites
- Works beautifully with frozen strawberries; just add an extra 30 minutes of soaking time to thaw them fully
Ingredients
Directions
Slice strawberries.
Pour water over strawberries, let stand 1 hour at room temperature. (frozen ones may take longer) Drain water from strawberries into a saucepan; reserve strawberries. Sprinkle gelatin over 2 tbsp of liquid drained from strawberries.
Whisk cornstarch and egg yolk into remaining water.
Cook and stir over medium heat until mixture boils and thickens slightly.
Remove from heat. Add softened gelatin, sweetener, vanilla and almond extract, stirring until gelatin and sweetener dissolve.
Stir in strawberries. Chill about 30 min or until mixture is partially set.
Beat egg white, skim milk powder and ice water in a chilled bowl.
Fold into thickened strawberry mixture.
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