Strawberry Mousse
To a saucepan over medium heat add strawberries, sugar & salt. Cook until the strawberries soften, about 10 minutes. Add a splash of water to the Fleischmann’s Cornstarch to create a slurry & add slurry to the strawberries. Continue cooking until the mixture thickens.
Ingredients
- 1 pound fresh strawberries, cleaned & stemmed
- 1/2 cup granulated sugar
- 1 pinch salt
- 3 teaspoons Fleischmann’s Cornstarch
- 1 egg white
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Method
To a saucepan over medium heat add strawberries, sugar & salt. Cook until the strawberries soften, about 10 minutes.
Add a splash of water to the Fleischmann’s Cornstarch to create a slurry & add slurry to the strawberries. Continue cooking until the mixture thickens.
Remove from heat & puree until smooth. Refrigerate until mixture cools completely.
Whip egg whites to stiff peaks & set aside. Whip cream to medium peaks. Add the vanilla & half the strawberry puree. Beat until fluffy & fold in the egg whites.
Divide the remaining strawberry puree amongst 4 glass serving cups.
Top with the mousse & refrigerate until ready to serve.
