There are two ways of making this light and airy strawberry mousse. In the first, the strawberries are pureed with sugar and folded first into beaten egg white and and then into whipped cream. In the second, the pureed strawberries are brought to a simmer and cooked briefly before being combined with the egg white and the cream.
The first method produces a mousse with an intense strawberry flavor. The second, which takes slightly longer, produces a creamier mousse with a milder flavor.
Before beginning, bring your egg white to room temperature. But the cream should be cold and will whip best if you chill the bowl first.
1/2 pint (250 grams) fresh strawberries
1/4 cup (50 ml) sugar
1 egg white
1/2 cup (125 ml) heavy cream
Step 1 for both methods:
Rinse the strawberries, cut off the caps, slice and place in a blender. Puree. Add the sugar and puree again. This should produce about 1-/14 cup of strawberry puree.
Step 2 for method 1:
Beat the egg white until it forms stiff peaks. Fold 1/3 of the beaten white into the strawberry puree, then gently fold the puree into the remaining egg white.
Step 2 for method 2:
Heat the strawberry puree to boiling. Reduce heat slightly and simmer for 2 minutes. Remove from heat.
Beat the egg white until it forms stiff peaks. Pour the warm strawberry puree into the beaten white and resume beating for about a minute.
Step 3 for both methods:
Whip the cream. Gently fold the egg white mixture into the whipped cream. Pour into 4 ramekins or one larger bowl. Refrigerate for at least one hour. Decorate with strawberry slices just before serving. Serves 4.