I had a bunch of strawberries left that I needed something to do with. I know, we could’ve just eaten them, but I like making them into desserts. And it’s been a little warm lately (it is August, after all), so I’ve been looking for cool, creamy desserts. I came across a recipe for Strawberry Mousse, and knew I needed to make it.
Oh, this was DELICIOUS! Rich, creamy, packed with strawberry flavor. Everything I love in a strawberry dessert.
1 lb. strawberries, trimmed (save one to slice for garnish)
1/2 C sugar
1/2 Tbsp. lemon juice
1/2 tsp. kosher salt
3 eggs, separated
3 tbsp. Amaretto
1 C heavy cream
1 1/2 tsp. vanilla bean paste
Purée strawberries in a blender until very smooth, about 2 minutes. Transfer to a 4-qt. saucepan.
Add the sugar, lemon juice, salt, and egg yolks and whisk until smooth. Place saucepan over medium heat and bring to a simmer. Cook, whisking occasionally, until thickened, about 15 minutes.
Transfer to a large bowl and stir in the amaretto. Refrigerate until cold, about 30 minutes.
Whisk egg whites in a bowl until stiff peaks form. Fold gently into the strawberry mixture until combined. Whisk cream and vanilla bean paste in a bowl until stiff peaks form. Fold into the strawberry mixture until combined.
Spoon mousse into serving cups and chill before serving. Garnish with sliced strawberries, if desired.